Taco Dip

Whenever there is a race, my job is to make taco dip. And I have to say that we have not become tired of this recipe. I made it for the Daytona 500. The race was postponed, but the taco dip was finished.

Taco Dip

Layer #1

8 oz cream cheese
3/4 cup each sour cream and mayonnaise
Adobo powder with pepper to taste

Beat cream cheese, sour cream and maoynnaise until smooth. Spread onto a serving platter. Sprinkle with adobo powder. Refrigerate.

Layer #2

1 pound ground beef
1 envelope taco seasoning mix
1- 8 oz. can tomato sauce

Brown the ground beef; drain excess fat. Add taco seasoning mix and tomato sauce to the pan and cook until heated through. Cool.

Toppings

Spread the ground beef mixture on top of the cream cheese mixture. Sprinkle with shredded Cheddar cheese. Top with: shredded lettuce, diced tomatoes, chopped onions, sliced jalapeno peppers, green and/or red peppers, olives, or anything else you like.

Serve with tortilla chips.

I often make this dip for tailgating. I use 2 small aluminum pans spread with the cream cheese, ground beef, and cheese. I pack the toppings in separate plastic bags and add the toppings when ready to serve. The smaller pans fit into coolers easily and it allows to have two servings served at safe temperatures in warm weather.