Jacob B's Party Pleasing Taco Dip, modified from Food Network, Cooks Recipe Finder, and Mama Beausoleil
Why I Love This Recipe
My mother found this recipe many years ago in her mother’s old family cookbook and has been a tradition in our family as long as I can remember. The Party Pleasing Taco Dip is bursting with flavor and leaves your taste buds tingling wanting for more. The dip is cheesy and is full of savory elaborate flavors that make the dish pop! CHEMISTRY INFORMATION: The pure substances in my recipe are salt and sugar. The ingredients that are homogenous mixtures in my recipe are butter, taco sauce, cream cheese, sour cream, grated cheese and lastly olive oil. The heterogeneous mixtures are the taco seasoning, the salsa, the ground beef, lettuce, cherry tomatoes, onions, and lastly the final product of the taco dip. The physical changes that took place during the making of my recipe would be the melting of the butter while it melts in the skillet, the softening of the cream cheese, the chopping of the lettuce, onions, and cherry tomatoes and lastly the grating of the cheese. The chemical changes that took place during the making of my recipe was the cooking of the meat when the proteins in the meat were broken down by the heat. Which resulted in the change of color within the ground beef, the ground beef changed from pink to brown. Another chemical change the took place in my recipe was the process of photosynthesis that took place in the development of the lettuce, tomatoes, onions & olives.
Submitted by: "Jacob B."
Ingredients You'll Need
(15 mL) 1 tablespoon of olive oil or butter
(450 - 900 Grams) 1-2 pounds of ground beef
(37.5 Grams) 1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows.
(500 mL) 1 (16 ounce) bottle of Ortega mild original taco sauce
(225 - 450 Grams) 1-2 packages of cream cheese (8 ounce packages) (225 Grams)
(450 Grams) 1 - 16 ounce container of sour cream
(225 mL - 450 mL) 1-2 cups of chopped lettuce (Depends on size of pan)
(118 mL - 225 mL) .5 - 1 cup of chopped cherry tomatoes (Depends on size of pan)
(118 mL - 225 mL) .5 - 1 cup of sliced black olives.
( 225 mL - 343 mL) 1-1.5 cups of grated extra-sharp cheddar cheese or any type of grated cheese
(118 - 225 mL) .5-1 cup of a chopped medium medallion onion (Depends on size of pan)
(500 mL) 1 - 16 ounce jar of Salsa
1 - Sprinkle of salt
Begin with taking an oblong baking dish, pie pan or any type of dip like dish and cover the bottom of the dish with soften cream cheese (The Amount of cream cheese may vary due to the size of the dish)
Note: Make sure that the cream cheese is spread evenly along the whole bottom of the designated dish.
Next, take half of a 16 ounce container of sour cream (250 mL) and spread it evenly along the layer of cream cheese.
After that, heat the olive oil or butter in a large skillet over medium-high heat.
Spread 1-2 pounds of Brown beef into the skillet and break the beef up with a fork, until the meat is no longer pink, 5 to 7 minutes.
Then, Pour off the drippings and add the taco seasoning (Homemade or Packaged). Also at this time add in 1/2 (250 mL) of the Ortega Mild Taco Sauce.
Continue cooking, stirring occasionally, until most of the liquid has evaporated.
Transfer the meat to the dish where you will be preparing your dip, pour it over the layer of cream cheese and sour cream.
Then, add your crisp diced vidalia onion across the layer of brown beef.
After, apply a thin layer of your designated shredded cheese on top of the layer of meat.
Next, apply the whole container of a 16 ounce jar of salsa evenly across the cheese.
Now, spread your shredded lettuce across the top of your salsa.
Then, sprinkle your diced plum tomatoes sporadically across the top of your lettuce.
After that, apply a thick layer of your designated shredded cheese across the top of the dip to complete it.
Then take your crispy tortillas chips and dig in.