Makes the equivalent of one packet of store bought taco seasoning mix. Mix chili powder, paprika, sea salt, garlic powder, cumin, oregano, black pepper, cayenne pepper, and red pepper flakes in a bowl. Yum!ġ/4 teaspoon freshly ground black pepper, or to tasteġ pinch cayenne pepper (or more if you like it hotter) These tacos still use one of our favorite sausage meats, but they represent a bit more of a twist on the classic taco recipe. Top with your preferred amounts sour cream, guacamole and salsa. Spread mixture evenly into the bottom of the baking dish.īake for 25-30 minutes, or until cheese in melted and slightly browned. Spoon your taco meat mixture in next, followed by shredded cheese. Spray a 9×13 baking pan with cooking spray. Spread the cream cheese mixture on the bottom of a shallow serving dish. Mixing the Dip Combine all the prepped ingredients into a large prep bowl and use a spoon to combine everything together. Stir in one packet of taco seasoning (or use my recipe for homemade taco seasoning – see below). Stir the cream cheese and taco seasoning in a small bowl until the mixture is smooth. Mix together cream cheese and sour cream in a large bowl. The store bought mixes just aren’t very good.ġ (8 ounce) package cream cheese, softened (I use Neufchatel = 1/3 less fat, but equally good)ġ cup sour cream (again, I go with light)Ģ cans (16 ounces, each) refried beans (I always use fat free) Top with the ground beef, shredded lettuce, cheese, tomatoes and sliced olives. Then spread the cream cheese mixture in the bottom of a 8X8 or 9X9 pan. 2 cups Spicy Refried Beans (16 ounce can) 8oz Cream Cheese (Softened) 1 cup Sour Cream 1 tablespoon Cilantro Paste (Or 2 Tbl freshly finely chopped Cilantro). These will keep up to 3-5 days in the fridge.I fixed a half version of this dip, to test it before the tailgate, a few weeks ago, and let me just say this: my husband and I liked it so much, that it ended up being our dinner one night! I chose to make my own taco seasoning however. In a separate large bowl, beat together the cream cheese, sour cream and the remaining taco seasoning with a hand held mixer.You can eat them right away but letting them sit in the fridge for 2+ hours will allow the flavors to meld. Cover with plastic wrap and place in the fridge.To create nice clean layers, place each component in a piping bag, as shown below.Prepare each component listed above and any extras that you might enjoy.The Taco “Meat” wasn’t used in this creation but would be great to add to it.Now… time for you to try it and when you do, please let me know what you think. ![]() She was literally shocked when I told her as to what each one was made from. She loves refried beans, sour cream, cheese and chips… and guess what? She LOVED every single one of them. So I knew that if I could get each of these components to pass by her as the “real thing,” I had a hit on my hands. She enjoys good ole fashion comfort food. She isn’t a raw foodist, a vegan or vegetarian. My sweet sister was here visiting with us for a few weeks and little did she know that she was going to become a taste tester for me too. Ingredients 2 cans (16 Ounce Cans) Refried Beans 8 ounces, weight Cream Cheese, Softened 1/2 cups Sour Cream 1/4 cups Taco Sauce 2 cloves Garlic, Pressed. Salsas are very simple and quick to make. I didn’t post a link for a salsa because every time I make it, it’s a little different. taco seasoning mix 1 medium tomato, seeded & chopped 2 garlic cloves, pressed ¼c. It wasn’t “one-note” that many dishes such as this could become. Touchdown Taco Dip 1 can (16oz.) refried beans ½c. What Bob really loved about these was the fact that each layer had its own flavor and texture. Ingredients 2 lbs lean ground beef 2 packets, 1 oz each taco seasoning mix 1 16 oz can refried beans 1 12 oz container sour cream 4 medium to large. I can tell you though I will always make them in single servings… everyone enjoyed walking around with them, everything portioned out, no messy plates… just downright fun. I used single small serving sized jars, but you could prepare this in a large baking pan as well. The look on their faces when I told them that the “refried beans” were made from sunflower seeds, was priceless. No one could get over the fact that I didn’t use dairy or beans. Spread cream cheese mixture on top of refried beans. ![]() In a mixing bowl, combine cream cheese, sour cream, taco seasoning, and garlic. I presented these to a wide range of taste testers, and they were a 100% hit. directions Spread the refried beans in a square stone baker (or a 9-inch square baking dish). I’ve got another 2-ingredient wonder for you today It’s the perfect topping for quesadillas and tacos, as well as a creamy dip you just cannot stop dipping your chips and veggies into again and again. Then cover and chill until ready to serve. Here we go… a Mexican fiesta right before your very eyes! I had way too much fun creating this little cups of joy. Directions Place the taco seasoning and sour cream in a bowl.
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