Name: Taco Salad Dip
Prep time: 15 minutes
Cook time: 8 minutes
Yield: 8 to 12 servings
Ingredients: 2 cups sour cream; 1/4 cup milk; 1 1/2 lbs. ground beef; 1 (10 oz.) can diced tomatoes & green chiles, drained; 1 (4 oz) can diced green chiles; 1/2 head romaine or iceburg lettuce, finely chopped; 4 Roma tomatoes, diced; 1 (8 oz.) bag shredded cheddar or Mexican style blend cheese; 1 (2 1/4 oz.) can sliced black olives, drained; Tortilla chips, to serve

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Taco Salad Dip

Recipe by Leah Ryan

All-Purpose Cooking

30-Minute Meals

The ultimate party food! Take this to your next summer barbecue, potluck, or game day celebration.

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Serves 8 to 12 servings

Prep Time 15 minutes

Cooking Time 8 minutes

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Ingredients

1 package Mexican Street Corn Dip mix

2 cups sour cream 1/4 cup milk 1 1/2 lbs. ground beef

4 Tbsp. Taco Seasoning

1 (10 oz.) can diced tomatoes & green chiles, drained 1 (4 oz) can diced green chiles 1/2 head romaine or iceburg lettuce, finely chopped 4 Roma tomatoes, diced 1 (8 oz.) bag shredded cheddar or Mexican style blend cheese 1 (2 1/4 oz.) can sliced black olives, drained Tortilla chips, to serve

Directions

Stir together Mexican Street Corn Dip mix, sour cream, and milk. Set aside until ready to use. In a large skillet over medium-high heat, cook ground beef for 3 to 4 min. stirring often. Add Taco Seasoning, canned tomatoes, and diced green chiles. Cook for 2 to 3 more min., or until beef is cooked through. Drain mixture if necessary. Transfer ground beef mixture to a 9x13 dish and let cool for about 10 min. Evenly spread Mexican Street Corn Dip mixture over beef, then layer on lettuce, tomatoes, cheese, and sliced olives. Serve with a big bag of tortilla chips.