TACO GRAVEYARD DIP

Taco Graveyard Dip image

This taco dip is truly to die for! It's layered with seasoned ground beef, refried beans and all your favorite toppings. Use a variety of flavored tortillas for an array of colors and an assortment of small cookie cutters to create graveyard shapes and characters.

Provided by Food Network Kitchen

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 tablespoon vegetable oil
1 pound ground beef (80/20)
One 1.25-ounce package taco seasoning mix or 3 tablespoons homemade taco seasoning
Two 16-ounce cans refried beans
2 cups shredded sharp Cheddar
8 ounces cream cheese, at room temperature
4 ounces sour cream
1 1/2 cups mild salsa, store-bought or homemade
Six 8- or 10-inch flour tortillas, any flavor
1/2 small head iceberg lettuce
1/2 cup fresh cilantro leaves, chopped
1/4 cup canned sliced black olives, chopped

Steps:

Preheat the oven to 375 degrees F and line 2 baking sheets with parchment.
Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 5 to 7 minutes. Pour off any excess oil. Add about half of the taco seasoning and 1/2 cup water and stir until the beef is well coated. Cook until slightly thickened, 1 to 2 minutes. Transfer to a 9-by-13-inch baking dish and spread out evenly.
Return the skillet to the heat and add the refried beans. Cook until warmed through, about 5 minutes. Spread evenly over the ground beef mixture. Top the refried beans evenly with the shredded Cheddar.
Whisk together the cream cheese and sour cream in a medium bowl until smooth and combined. Transfer 2 tablespoons of the mixture to a small piping bag (or small resealable plastic bag) and reserve. Add the remaining taco seasoning to the remaining cream cheese mixture and stir to combine. Spread the cream cheese mixture evenly over the shredded cheese layer. Top with the salsa and spread evenly. Refrigerate while you make the chips.
Lay one tortilla on a cutting board and trim into a tree with a paring knife. Transfer to one of the prepared baking sheets. Cut tombstones (and other Halloween shapes if you like) out of the remaining tortillas with 2-inch cutters or by hand. Arrange on the prepared baking sheets. Bake, flipping the tortillas halfway through, until crisp and golden brown, about 10 minutes. Let cool.
Pipe "RIP" on some of the tombstones with the reserved cream cheese mixture and press them into the taco dip. Press the tree and any remaining shapes into the taco dip.
Cut the lettuce into several pieces, add to a food processor and pulse until finely chopped (you should have about 2 cups total). Spread the lettuce and cilantro around the tortilla chips. Spoon mounds of black olives in front of some of the tombstones. Serve with the remaining chips.