Friday, December 31, 2010

Seven Layer Taco Dip

This recipe has many variations; I'm sharing the O'Brien favorite rendition! It's a must have for any gathering of our men. I've got it all assembled and ready to take tonight.

Ingredients
  • 1 pounds ground venison (beef)
  • 1 packet (1.25 ounces) taco seasoning of choice
  • 1 (16 ounce) can refried beans
  • 2 cups guacamole
  • 2 cups (8 ounces) shredded cheddar cheese
  • 1 (16 ounce) container sour cream
  • 1 (16 ounce) jar Chi-Chi’s salsa(medium or hot) or your favorite!
  • 1 (2.25 ounce) can black olives, chopped
  • Shredded lettuce and chopped onions – optional
  • Tortilla chips

Directions 

In a large skillet, brown ground beef. Mix with taco seasoning according to instructions on the packet. Set aside and cool to room temperature. 

Spread the beans into the bottom of a deep dish pie plate or 9x13 pan that is about 1 1/2 inches deep. Spread guacamole on top of beans. Sprinkle beef on top of guacamole. Spread sour cream very slowly on top of beef. Pour salsa over sour cream. Sprinkle 2 cups of shredded cheese on top salsa. Sprinkle (lettuce & onions) black olives on top

Serve with tortilla chips. 

You can serve this dish immediately, or refrigerate it over night and serve cold. 

 
  Happy New Year!

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