Graveyard Taco Dip with Corn Chips
Equipment
- Large Skillet
- Baking Dish
- Broiler
Ingredients
- 8 ounces ground beef
- 2 tablespoons taco seasoning
- 1 cup refried beans
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup salsa
- 8 ounces corn chips
- 1/4 cup sliced black olives
Instructions
- Cook the ground beef in a large skillet over medium heat until browned. Drain any excess fat and stir in the taco seasoning until the meat is evenly coated.
- Spread the refried beans in an even layer across the bottom of an 8x8 baking dish.
- Spoon the seasoned beef over the beans, then pour the salsa on top and spread it gently.
- Sprinkle the shredded cheddar cheese over the salsa layer.
- Place the dish under the broiler for 2 to 3 minutes until the cheese melts and begins to bubble.
- Remove the dish from the broiler and let it cool for 5 minutes. Dollop the sour cream across the top and scatter the sliced black olives over the sour cream.
- Crush about one quarter of the corn chips and sprinkle them over the surface to resemble dirt. Stand the remaining whole corn chips upright around the edges of the dip to form gravestones.
Notes
Arrange the upright corn chips right before serving so they stay crisp. If you prepare the layers ahead, cover the dish and refrigerate it, then warm it and add the sour cream and chip details just before guests arrive. Use mild salsa if you want to keep the heat level low for a mixed crowd.
Course: Appetizer
Cuisine: Mexican
Equipment: Large Skillet, Baking Dish, Broiler
Cuisine: Mexican
Equipment: Large Skillet, Baking Dish, Broiler