Babs South Of The Border Taco Dip Recipes
SOUTH-OF-THE-BORDER DIP
This south-of-the-border dip is as easy as it is yummy! This is a great dip to serve at football parties, showers or just for family. I got this recipe from my sister, who got it from a former next door neighbor. Enjoy!
Provided by wyzgirl14
Categories Beans
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 4
Steps:
- Combine refried beans and taco seasoning mix; spoon mixture into 12 X 8 X 2" baking dish. (13 X 9" works well.) Spread sour cream over bean mixture. Top with cheese.
- Bake at 350 degrees for 30 minutes.
- Serve hot with corn chips or tortilla chips.
- Enjoy!
Nutrition Facts : Calories 348.8, Fat 23.4, SaturatedFat 14.3, Cholesterol 65.2, Sodium 546.8, Carbohydrate 20.5, Fiber 6, Sugar 0.5, Protein 15.2
BAB'S SOUTH OF THE BORDER TACO DIP
Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.
Provided by Barbara Kahian
Categories Cheese Dips and Spreads
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
- Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
- In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
- Spread the cooled beef mixture over the cream cheese.
- Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
- Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
- Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 19.4 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 375.7 mg, Sugar 1 g
SOUTH OF THE BORDER DIP
Sometimes I double the recipe and serve it as a meal with chopped tomato, sliced avocados and sliced black olives.-Sandy Robideau, Eureka, Montana
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 3-1/2 cups.
Number Of Ingredients 16
Steps:
- Cook beef over medium heat until no longer pink; drain. Stir in beans, tomato sauce, taco seasoning, onion, green pepper, mustard and chili powder. Bring to a boil, stirring constantly. , Spread mixture into an ungreased pie plate. Combine topping ingredients; spread over beef mixture. Sprinkle with lettuce and cheese. Serve with chips.
Nutrition Facts : Calories 70 calories, Fat 4g fat (2g saturated fat), Cholesterol 16mg cholesterol, Sodium 238mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BAB'S SOUTH OF THE BORDER TACO DIP
Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.
Provided by Barbara Kahian
Categories Cheese Dips and Spreads
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
- Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
- In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
- Spread the cooled beef mixture over the cream cheese.
- Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
- Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
- Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 19.4 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 375.7 mg, Sugar 1 g
BAB'S SOUTH OF THE BORDER TACO DIP
Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.
Provided by Barbara Kahian
Categories Cheese Dips and Spreads
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
- Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
- In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
- Spread the cooled beef mixture over the cream cheese.
- Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
- Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
- Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 19.4 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 375.7 mg, Sugar 1 g
BAB'S SOUTH OF THE BORDER TACO DIP
Say 'ole!' with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.
Provided by Barbara Kahian
Categories Cheese Dips and Spreads
Time 1h
Yield 20
Number Of Ingredients 18
Steps:
- Cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. Drain the excess grease.
- Stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. Set aside to cool.
- In a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. Layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
- Spread the cooled beef mixture over the cream cheese.
- Top the beef layer with layers of tomato, black olives, Cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
- Lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
- Finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 6.5 g, Cholesterol 52.8 mg, Fat 19.4 g, Fiber 2.1 g, Protein 9.3 g, SaturatedFat 9.7 g, Sodium 375.7 mg, Sugar 1 g
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