![]() To bulk up the meat, we added lots of hearty black beans. A packet of taco seasoning and a little garlic made quick work of seasoning the beef and helped us to shorten our ingredient list. So we partially cooked the ground beef in the microwave to remove moisture and render excess fat. We wanted our dip to include plenty of flavorful ground beef, but when we simply stirred raw ground beef into the slow cooker, the dip was a watery, greasy mess. We set out to develop a hearty, meaty taco dip worthy of eating while watching the big game. Serve with tortilla chips.Taco dip rarely delivers on its promise of big Tex‐Mex flavor. Top with cheddar cheese and bake until cheese is melted. Spread cream cheese in the bottom of casserole. Gray’s Bonus Recipe: Tex-Mex Chili Cheese dip It’s a keeper, so if we decide to donate this cookbook, we’ll just type it up withOUT the “helpful” hints on what kitchen tool to use. ![]() I also dislike cookbooks that have the bits about using name-brand peeler/corer (or whatever), and when I typed up the last recipe that we made from one of those, I omitted all that superfluous stuff. We used fresh toppings (except for the canned olives) and they really set it off! Definitely a make again for movie night or if we have guests over. It is a hearty dip, and I think the toppings really make it special. (The recipe below is both of those things.) We got the Archer Farms Blue Corn Tortilla Chips to go with this as those are my favorite corn chips. Katie: I agree with Gray that this was a delicious dip that wasn’t heavy or greasy. I always feel that the brand-specific references detract from the recipes and make them more difficult to follow. Due to my off-the-cuff cooking style, I have a strong dislike of cookbooks, such as this one, that are marketing pieces. So I think we are copying it out and putting the cookbook in the culled pile. So I have to confess that I threw something extra in this recipe… I put some chopped red onions into the topping.Īs for the cookbook, this is the only recipe that I could find that I was excited about. As part of this project, one of my goals is to stick to the recipes, to broaden my horizons and expand my techniques. in the kitchen is to learn the basics and methods of a recipe and then improvise on a theme, throwing in whatever suits me. The little tip at the bottom, I didn’t read that first, so I bought the wrong beans, (got frijoles refritos instead of “bean dip”) and should have used 1/2 can instead of the whole thing. (see my bonus recipe below for one that is heavy and greasy, but delicious) Gray’s Notes: Well, I love this recipe, It is a hearty dip that isn’t heavy or greasy. Proceed as recipe directs.įrom The Pampered Chef Season’s Best Recipe Collection spring/summer 2003 **tips** This dip can be easily doubled, Substitute 1 can (16 oz) refried beans for the bean dip and do uble the remaining ingredients. ![]() Garnish with additional sour cream, if desired. Sprinkle tomato, onions, olives and cilantro over dip. Dice tomato and thinly slice green onions using Utility Knife. To prepare toppings, remove stem from tomato using Cook’s Corer™.Bake 15-20 minutes or until cheese is melted. Grate cheddar cheese over top using Deluxe Cheese Grater. ![]() Spread cream cheese mixture evenly over bean dip.In Classic Batter Bowl, combine cream cheese, sour cream, taco seasoning mix and garlic pressed with Garlic Press mix well. Using Small Mix ‘N Scraper®, spread bean deep over bottom of Small Oval Baker. 1 T finely chopped fresh cilantro or parsley.2 green onions with tops, thinly sliced.1/2 medium tomato, seeded and diced (about 1/2 cup). ![]()
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