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I love a good taco dip. I know it’s not quite the typical offering on Thanksgiving, but I usually am seeking something like this to hit my taste buds differently after the day anyway. Hope you were, too.
Contributed by Jan Landrum Spahn, as printed in “A Taste of Heaven: A Collection,” by Cotulla Sacred Heart Catholic Church, 2003:
3 medium avocados, mashed
2 tbsp lemon juice
¼ tsp pepper
1 cup sour cream
½ cup mayonnaise
1 pkg taco seasoning mix
¾ lb ground meat, browned
1 cup whole green onions, chopped
3 medium tomatoes, seeded and chopped
1 can pitted ripe olives, sliced
8 oz cheddar cheese, grated
1 can refried beans
Mix the avocados, lemon juice, and pepper. Mix all the sour cream, mayonnaise, and taco seasoning mix. Prepare the ground meat, green onions, tomatoes, olives, cheese, and beans.
On a larger plate or serving tray, layer as follows: refried beans, ground beef, sour cream mixture, avocado mix, green onion, tomatoes, olives, and cheese.
Serve with dip style chips. Best served at room temperature.