Good Morning and welcome to another edition of Swingin’ Summer Saturday’s and Sunday’s.
Summer is a time of family reunions. My Mom’s family has one every July. Each year I take the same main dish and a side or two. My side dishes/desserts vary from year to year but my main dish is always a Taco Salad dip.
The key to a good taco’s or taco salad dip is the crock-pot. This way the beef gets a chance to absorb the taco seasoning.
Ingredients (makes 2 9 x 13 pans)
- Ground beef – I got 3.5 lbs.
- 1 head of lettuce
- 6 small tomato’s on the vine (chopped)
- 2 bags shredded Mexican blend cheese
- 2 16 oz container of sour cream
- 2 bags of Tostito’s Scoops
- 2 jars of Ortega Taco Sauce (optional)
- 2 jars of Ortega Salsa (optional)
- 1 package of Ortega Taco Seasoning per pound of ground beef
Brown the ground beef. Meanwhile, get out crock pot and put in taco seasoning mix and water (I believe it is 3/4 cup per mix). Put crock pot on low. Drain ground beef and put in crock pot. Cook on low 5 – 7 hours depending upon how much ground beef you are preparing. Sauce will thicken by end of cooking time.
Use a disposable 9 x 13 baking pan and spread container of sour cream on the bottom. Then add a jar of taco sauce. (since there are older people at the reunion I skipped this step. Sometimes even Ortega’s mild sauce is too much for people.) Next tear the lettuce into little bits and sprinkle over the sour cream and/or taco sauce.
Next layer the ground beef, salsa (optional), tomato’s and top with cheese. Serve with Tostito’s Scoops.
This is a big hit every year. I take one pan to the reunion and leave one at home for me to much on during the week.