BEEFY FIESTA DIP

This dip is a decade-long family favorite, and to celebrate Friday, it was our big meal of the day. If beef isn’t your thing, consider substituting black beans or chicken. Either way, it’s tasty good!

Beefy Fiesta Dip

1 lb lean ground beef, divided

1-8 oz pkg reduced-fat cream cheese, softened

1 cup reduced fat sour cream, divided

1 cup salsa

1 pkg taco seasoning

1-1/2 cup shredded cheddar cheese (we like sharp), divided

1 can fat-free refried beans

1 cup chopped tomatoes

1/2 avocado, sliced thin and cut into 1/2″ pieces

3 tbsp diced jalapenos

Tortilla chips (if you haven’t tried Tostita’s Hint of Lime chips, do!)

1) Preheat oven to 400 degrees; lightly oil a large casserole dish

2) In large skillet over medium-high heat, cook ground beef until browned (7-8 minutes); remove from heat, drain fat, and set aside

3) To large mixing bowl, add cream cheese, 3/4 cup sour cream (reserving 1 cup), salsa, taco seasoning, 3/4 cup cheddar cheese (reserving 3/4 cup), refried beans, and half the ground beef; mix well to combine; spoon into casserole dish

4) Scatter remaining ground beef and cheese over top, pop in oven, and cook 12-15 minutes until heated through; remove from oven

5) Scatter tomatoes, avocado, and jalapenos over top; spoon remaining 1/4 cup sour cream in sandwich bag, snip bottom corner, and squeeze sour cream over top; press a portion of tortilla chips into dip around the edges and serve with a bowl of chips; yummer!

Servings: 4 as an entree (many more as an appetizer)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/13/12

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3 thoughts on “BEEFY FIESTA DIP

  1. I’ve been craving some good taco dip… this looks so yummy!

  2. Easy and nice, Tamara! Taco seasoning is versatile and Mexican soups are under utilized.

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