Aside from wings, the one thing that you need at every tailgate party is a good dip. This eight layer taco dip is delicious, savory, flavorful and best of all customizable. I did eight layers, how many can you make?
Taco dips don’t need to be complicated. As long as you have something creamy, crunchy, savory and of course meat. For this recipe, I kept things simple, a creamy taco layer, iceberg lettuce, diced tomatoes, red onion, ground beef, taco sauce, cheese and pickled jalapenos. Other options are refried beans, black olives, guacamole, etc…
What is important is that you don’t make the layers too thick. Keep in mind, tortilla chips are only so big and you want a to get all the layers in one bite.
The first layer is a creamy one. Some make the mix with sour cream and mayo, but I did it with cream cheese and sour cream and it was perfect! Start with softening a brink of cream cheese using a mixer, add in sour cream and Dad’s Taco seasoning. Blend all the ingredients together, taste and adjust as needed.
I went with a leaner ground beef with a 90% to 10% lean to fat ratio. Feel free to use what you like best.
Preheat the griddle to a medium heat and place the entire beef brick onto the flat top. Press down to get a nice sear. Flip after 3 minutes and season with Dad’s Taco seasoning. Next, take the spatula and start breaking down the ground beef making sure all parts cooked evenly.
Taco dip assembly is easy and can be fun. Be creative with the layers. I went with the creamy layer at the the bottom to keep everything from getting soggy. Next, add a layer of chopped lettuce, dice tomatoes and red onion, and the cooked ground beef. Drizzle some taco sauce over the meat and finish off with a nice layer of Mexican shredded cheese and topped with pickled jalapenos. Get some fresh tortilla’s and dig in! Enjoy!
Printer friendly recipe below:
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