BAB'S SOUTH OF THE BORDER TACO DIP

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Bab's South of the Border Taco Dip image

"Say "ole!" with this bold and spicy taco dip that include all of the flavors I remember from my many vacations in Mexico."

Provided by @MakeItYours

Number Of Ingredients 18

1 pound browned and drained ground beef
2 minced garlic cloves
2 diced chipotle peppers in adobo sauce
1/2 tsp cumin
1/2 tsp chili powder
2 pkgs cream cheese
1 diced red pepper
1 cup diced tomatoes
1 can sliced black olives
2 cups grated cheddar cheese
2 cups chopped iceberg lettuce
1/2 cup chopped scallions
1 large jar taco sauce
2 diced avocados
2 limes (zest and juice)
1/2 cup sour cream
1/2 cup chopped fresh cilantro
1 large bag of taco chips

Steps:

  • Brown and drain the ground beef, add garlic, chipotle peppers, cumin and chili powder. Cook about a minute for the flavors to combine. Let cool completely.
  • Combine the cream cheese, diced red pepper and enough of the lime juice so that when combined it is spreadable.
  • Spread on the bottom of the pan.
  • Spread cooled meat mixture on the cream cheese.
  • Follow with layers of tomato, olives and then cheddar cheese.
  • If making this ahead, cover and refrigerate now.
  • When ready to serve finish with remaining layers of lettuce and scallions.
  • Top with the taco sauce.
  • Combine chopped avocados, lime zest and enough of the remaining juice to coat the avocados. The acid will keep them from turning brown. Add to the top.
  • Finish off with dollops of sour cream and a sprinkling of cilantro. If you don't like cilantro, you can certainly substitute parsley.
  • Enjoy with your favorite taco chips. We especially love the blue corn and the flavor is perfect with this tasty dip.

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