Tijuana Taco Dip Recipe Recipe

Name: Tijuana Taco Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 1/2 ounce.) can jalapeno bean dip; 2 tbsp. picante taco sauce; 3 ripe avocados; 2 tbsp. fresh lemon juice; 1 pkg. plus 1 tbsp. taco seasoning mix; 1/4 c. lowfat sour cream; 1 tbsp. mayonnaise; 6 ounce. grated sharp cheddar cheese; 6 ounce. grated Monterey Jack cheese; 1 (10-12) bunch green onions, sliced thin (include some tops); 3 lg. tomatoes, seeded and minced (not too ripe); 1 can ripe, pitted, sliced olives; 1 pound hamburger

Servings: persons

1 (10 1/2 ounce.) can jalapeno bean dip
2 tbsp. picante taco sauce
3 ripe avocados
2 tbsp. fresh lemon juice
1 pkg. plus 1 tbsp. taco seasoning mix
1/4 c. lowfat sour cream
1 tbsp. mayonnaise
6 ounce. grated sharp cheddar cheese
6 ounce. grated Monterey Jack cheese
1 (10-12) bunch green onions, sliced thin (include some tops)
3 lg. tomatoes, seeded and minced (not too ripe)
1 can ripe, pitted, sliced olives
1 pound hamburger

1
Brown hamburger and combine with 1 package taco seasoning mix.
2
Cook according to package instructions.
3
Drain on paper towel and chill.
4
Combine bean dip with picante taco sauce and garlic salt to taste.
5
Spread on platter.
6
Mash avocados with lemon juice, add in garlic salt and white pepper to taste.
7
Spread on top of bean dip mix.
8
Combine lowfat sour cream, mayonnaise, and 1 Tbsp.
9
taco seasoning mix.
10
Spread on avocado mix (cover completely to seal edges).
11
On this layer distribute hamburger.
12
Sprinkle cheese on top - thoroughly cover.
13
Sprinkle with sliced onions, then tomatoes.
14
Cover completely with sliced olives.
15
Refrigeratetill served.
16
Garnish with mound of shredded cheese and sprinkle of chili pwdr.
17
Serve with taco chips.

607

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 13 ingredients. The key ingredients include: 1 (10 1/2 ounce.) can jalapeno bean dip, 2 tbsp. picante taco sauce, 3 ripe avocados, 2 tbsp. fresh lemon juice, and more.

Yes, Tijuana Taco Dip Recipe 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.

Tijuana Taco Dip Recipe

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