TACO DIP

SERVES: 16-20

INGREDIENTS:

2 lb.          Lean ground beef

2 pkgs       FRENCH’S   Taco seasoning mix

1 – 24 oz.  Jar - Pace chunky salsa        (medium or hot)

1 - 4 oz.     Can - diced tomatoes and juice

1 can         Red kidney beans or black beans – RINSED / DRAINED – optional                                                

6 oz.          American cheese, shredded

6 oz.          Monterey Jack cheese – shredded

12-15        Green onions, thinly sliced, including tops

3 large       Fresh tomatoes, finely diced and allowed to drain

16 oz.        Sour cream

Tostitos Scoops for serving

DIRECTIONS:

Prepare the meat mixture about an hour ahead of serving time and let it sit on the stove.  Reheated before serving.  Assemble and serve warm.

Cook ground beef until done and drain completely.  Add taco seasoning and salsa, diced CANNED tomatoes, and beans -  bring to a slow low simmer – cook about 10-12 minutes, stirring often -  add water sparingly to keep mixture from sticking – but you do NOT want this mixture to be runny.

To serve:  Spread the hot meat mixture in a WARM large shallow serving dish – preferably a round one.  Sprinkle on cheeses.  At this point, the meat/cheese dish can be kept warm in a very low oven for 10-15 minutes before adding tomatoes, onions and sour cream.)

About 3” from rim, make a circle of sour cream dollops and spread gently with a knife to form a circle. 

Inside the circle of sour cream, make a ring of diced FRESH tomatoes.  Outside the ring of sour cream, make a ring of sliced onions.

Serve immediately.