Hot Taco Dip
Ingredients
- 1½ lb ground beef
- 1 (1-oz) envelope taco seasoning mix
- ⅓ cup water
- 1 (8-oz) block cream cheese, softened
- ½ cup sour cream
- 1 (4-oz) can diced green chiles
- 1 (8-oz) pkg shredded Cheddar Jack cheese blend
- 1 cup quartered grape tomatoes
- ½ cup sliced pickled jalapeño peppers
- 3 Tbsp fresh cilantro leaves
- 1 (11-oz) bag tortilla chips
Instructions
- Preheat oven to 350°F. Cook beef in a large skillet over medium heat until browned and crumbly; drain and return to skillet. Add seasoning mix and water; bring to a boil, reduce heat, and simmer until mixture is very thick.
- Stir together cream cheese, sour cream, and chiles in a bowl until blended. Spread in bottom of a lightly greased 2-quart baking dish. Top with beef mixture and shredded cheese.
- Bake 25 minutes or until hot and bubbly. Top with tomatoes, jalapeños, and cilantro. Serve hot with tortilla chips.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
527
|
527
|
| Fat (g) | 37 | 37 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 22 | 22 |
| Carb (g) | 27 | 27 |
| Fiber (g) | 2 | 2 |
| Sodium (mg) | 703 | 703 |
| T. Sugs (g) | 3 | 3 |
| A. Sugs (g) | 1 | 1 |
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