Taco Dip

I find that one of my most requested appetizers, especially during football season is my taco dip. This is a classic seven layer dip that I came across, but have added and subtracted my own layers as time went on. I add ground beef to this because I am not a big fan of refried beans, so I feel like mixing it with the beans makes it taste better to me. I never bring any of this home with me from a party - just an empty pie plate.

Sevenish Layer Taco Dip



1 package of Taco Seasoning Mix
1 can (16 oz) Refried Beans
1/2 # Ground Beef, Browned
1 package (8 oz) Cream Cheese, softened
1 container (16 oz) Sour Cream
1 jar (16 oz) Salsa of your choice
1 can Diced Tomatoes (with chilies if you like a kick)
1 Green Bell Pepper, Chopped
1 Bunch Green Onions, Chopped
1 Small Head of Lettuce, Shredded
1 can (6 oz) Black Olives, Sliced and Drained
2 Cups Shredded Cheese (Mexican Blend is my Favorite)
Sliced Jalapenos (Optional)

Directions:

1) Brown Ground Beef in a skillet. Drain and Mix with Refried Beans. Spread the Mixture onto a large serving platter (I usually use a deep pie pan)

2) Mix the Sour Cream and Cream Cheese together in a medium-sized Bowl. Spread over the Refried Beans

3) Top the layers with Salsa, Tomatoes, Green Pepper, Green Onions and Lettuce. Then top with Cheese. Garnish with Olives and Jalapenos.