By: Mar Butler
I don’t know how many times I can say it but I absolutely love this time of year the seasons are changing, the leaves are getting multicolored and beautiful and soon they will begin their descent to the ground and we will be in full blown fall! Here in the south it takes a little bit longer to actually get chilly but that doesn’t mean we have to wait to have those delicious warm and comforting snacks and meals that we cherish and look forward to all year long. I will be the very first one to admit that I am a lover of all things fall and all things pumpkin which I believe I have said before. This brings us to a recipe that I came up with one day in college, trying to feed four hungry college students on a very tight budget with out wanting to sacrifice in taste and heartiness. I call it Creamy Taco Dip its so incredibly simple and way to delicious that it’s almost hard to believe!
The line up for this recipe starts with ground beef, taco seasoning, Ranch style beans, cream cheese, red or green salsa, shredded Fiesta blend cheese, and tortilla chips. Cilantro and avocado are optional but they truly add great finishing touches.
The first thing you need to do is brown that ground beef I also like to make sure that the meat is in small pieces no big chunks of ground meat this is easy to accomplish if you stir and watch your beef cook the entire time.
Next step you need thoroughly drain the excess grease off of the cooked beef. Then add the taco seasoning like you normally would following the directions on the packet. Then partially drain the can of Ranch style beans and mix those into your beef, Pour this into a 9×13 baking dish.
Now you want to use cream cheese that is still stiff so that it is easy to cut. I use roughly 1/2 inch thick slices and place them evenly onto of our beef/bean mixture.
The next layer is the salsa I use about 2/3 of the jar for the entire 9×13 dish. Then top it off with the shredded cheese how much exactly is at your own discretion, you could even use a different type of cheese if you would like.
slide that bad boy into a 350° preheated oven and let it cook for about 20 minutes or until the top is melty and the edges are golden and bubbly when it’s done putbit out and set it aside to rest there’s nobody wants a scorched tongue.
Look at this thing of beauty, in all its cheesy creamy taco-y goodness glory. While I let it rest for about 10 minutes I took that time to finely diced the cilantro and halve and then pre-sliced my avocado so it’s easier to spoon out pieces.
A heafty scoop into a bowl, top it off with avocado and cilantro searve with tortilla chips. My husband actually likes to spoon it into soft taco shells and eat it like that. You seriously cannot go wrong with this recipe its always been a crowd pleaser for me and I hope it’s the same for you. For more great recipes and foodie talk follow me on Twitter @Huddleupwithmar