In America we have this little thing called the Super Bowl 😉 and it’s coming this Sunday! I mentioned the other day that Kale and I like to watch it but only for the food. I think I actually say that any time I do a Super Bowl post. ha! But it’s the truth, we just aren’t into football.. at all. But we do enjoy the big game- surrounded by lots of amazing food.
This TEXAS TACO DIP is one of the many things that will be gracing our table this Sunday. It’s unlike your typical 7 layer dip (which I LOVE) but this one has came in and taken first place for awhile.
This dip is full of beans and beef among a tomato chili then topped off with cheese, lettuce, tomato and onion. I guess it’s kind of like a bowl of chili but in dip form (and so much better!) Use corn chips (we used the corn chip scoops) to scoop up all that goodness and your tastebuds will thank you for it. 😉 This is one hearty dip that will make bellies full and happy!
- 1½ pounds ground beef ( I used lean)
- 1 medium yellow onion, chopped
- 1 (15 oz.) can Ranch Style beans (pinto beans in tomato sauce)
- 1 (14 oz.) can diced tomatoes, drained
- 1 (15 oz.) can tomato puree
- 1 (1 oz.) packet taco seasoning
- 1 teaspoon salt
- 2 cups shredded cheddar cheese
- 3 Tablespoons onion, chopped
- shredded lettuce
- 1 medium tomato, chopped
- 1 small can sliced black olives
- 1 large bag Fritos corn chips
- In a large skillet or Dutch oven, cook and crumble ground beef and onion over medium-high heat until beef is no longer pink; drain. Add Ranch style beans, diced tomatoes, tomato puree, taco seasoning and salt. Stir until mixture comes to a boil.
- Turn heat to low and simmer for 30 minutes. Remove from heat and let stand 5 minutes.
- Grab a large serving platter or a large cookie sheet and line with foil for easy clean-up. Pour mixture onto platter or prepared cookie sheet, spreading out evenly.
- Top with layers of cheese, onion, lettuce, tomato and olives. Serve dip immediately with salsa and corn chips. Enjoy!