Warm Tomato Taco Dip Recipes

HOT BAKED TACO DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir bell pepper and taco seasoning into ground beef. Spread ground beef mixture into prepared casserole dish.
• Sprinkle tomato and green onions over ground beef mixture; top with taco sauce. Spread sour cream over taco sauce layer and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Serve with tortilla chips.

TACO DIP I

Steps:

• In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.

WARM TOMATO TACO DIP

Steps:

• Brown meat in skillet, drain.
• Reserve 2 tbsp tomatoes as garnish.
• Add remaining tomatoes and taco seasoning to skillet.
• Spoon into 1 1/2 quart shallow baking dish.
• Top with cheese.
• Bake at 375* 5 minutes or until cheese is melted.
• Garnish with reserved tomatoes and sliced green onions, avocado and sour cream, if desired.
• Serve with tortilla chips.