Taco Salad Dip Recipe
YIELD
16 servings
TIME
Active Prep: 15 min
Cook: 8 min
INGREDIENTS
- 1 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 (2.25 oz.) can sliced black olives, drained
- Tortilla chips, to serve
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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.
THANKS TO
Leah Ryan
NUTRITION
Leah Ryan
NUTRITION
Gluten-Free
Nut-Free
