Taco Dip Recipe – Eats Now

Name: Taco Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 1 small onion, chopped; 1 small green pepper, chopped; 1 can (16 ounce) pinto beans with jalapeno peppers, drained, rinsed and mashed; 1 jar (8 ounce) picante sauce; 1 (1 1/4 ounce) envelope taco seasoning mix; 2 cups shredded cheddar cheese; 8 ounces sour cream; 1 tomato, diced; 1 small can black olives

Servings: persons

1 pound ground beef
1 small onion, chopped
1 small green pepper, chopped
1 can (16 ounce) pinto beans with jalapeno peppers, drained, rinsed and mashed
1 jar (8 ounce) picante sauce
1 (1 1/4 ounce) envelope taco seasoning mix
2 cups shredded cheddar cheese
8 ounces sour cream
1 tomato, diced
1 small can black olives

1
Preparation Time: Approximately 10 minutes
2
Preparation:
3
Heat oven to 400u00b0F. Cook ground beef, onion and green pepper in a large skillet over medium-high heat until meat is browned, and vegetables are tender, chopping and stirring to crumble the meat; drain juices. Puree the pinto beans. Add the beans, picante sauce, and 1/2 of the taco seasoning mix, stirring well. Cook over medium heat until heated through. Spread in a 9- x 9-inch baking pan. Top with cheese and bake for 5 minutes until the cheese melts. Spoon into a 12x8x2 inch baking dish. Sprinkle with cheese.
4
Bake at 400 degrees for 5 minutes or until cheese melts.
5
Mix the remaining taco mix and sour cream, and spread on top. Scatter the diced tomatoes and black olives on top of sour cream. Serve with tortilla chips, or vegetables for dipping.

671

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound ground beef, 1 small onion, chopped, 1 small green pepper, chopped, 1 can (16 ounce) pinto beans with jalapeno peppers, drained, rinsed and mashed, and more.

Yes, Taco Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Taco Dip

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