Five Layer Taco Dip

This dip is absolutely amazing!  The recipe is from Paula Deen and this truly is a crowd pleaser.  The different layers give this dip so much taste.  I like the fact that there is no lettuce in this dip like so many other taco dips.  I haven't met anyone who doesn't instantly fall in love with this.  Once you try it, you won't be able to stop eating it.  There will be no leftovers.  Its simple to make and easy to add or subtract ingredients from. 

Five Layer Taco Dip

Servings: 4 to 6

1 tablespoon olive oil
Nonstick cooking spray
1 1/2 cups crushed tortilla chips, divided
1 pound ground beef
1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)

Taco Seasoning:
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt

Directions

Heat the oil in a large skillet over medium-high heat. Preheat the broiler.
Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.
Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.
Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn’t burn. Top with the remaining tortilla chips. Serve hot.

Taco Seasoning:
In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt. Use immediately, or store in an airtight container at room temperature for up to 6 months.

 The only thing I really do differently for this recipe is I use the already prepared taco seasoning and I really don't measure my ingredients.  Have fun and if you always measures your ingredients, don't with this one.  You cannot mess this up. You also do not need to use a round pan.  I used the pan shown in the picture above and it worked out perfect!  Enjoy!

Taco Twists

These are awesome and delicious!  I made them for some friends as a quick and easy meal.  They look elegant and hard to make, when in fact, they are not.  These taco twists are a great way to have "tacos" without the shells.  I will definitely make them again!

Taco Twists

Prep: 15 min               Bake: 20-25 min                    Yield: 12 Servings

1 lb. ground beef
1 large onion, chopped
2 C. (8oz) shredded cheddar cheese
1 jar (8oz) salsa
1 can (4oz) chopped green chilies
1 tsp. garlic salt
1/2 tsp. hot pepper sauce
1/4 tsp. salt
1/4 tsp. ground cumin
3 tubes refrigerated crescent rolls

In a skillet, cook beef and onion over medium heat until the meat is no longer pink; drain.  Add the cheese, salsa, chilies, garlic powder, hot pepper sauce, salt and cumin; mix well.
Unroll crescent dough and separate into 12 rectangles.  Place on ungrease baking sheets; press perforations to seal.  Place 1/2 Cup meat mixture in the center of each rectangle.  Bring four corners to the center and twist pinch to seal.  Bake at 350 degrees for 20-25 minutes or until golden brown.

I did a few things differently with these taco twists.  I did not add chilies or the ground cumin.  I added crushed red pepper instead.  I didn't feel like anything was missing with these items left out.  There was still plenty of flavor!  These could be an awesome appetizer or full meal.  They are easy to handle as finger food or to eat with a fork!  They were really fun to make and fun to create!  Enjoy!

Chili Tots

After being on vacation for a while and very busy before vacation I  haven't tried any new recipes lately, which my boyfriend reminded me of. ha ha.  Since we are finally back into the swing of normal life I will be cooking more again!  So, to get back into the swing of things i decided to try out this new recipe! 

Chili Tots

Prep 15 minutes                  Bake 35 minutes          Yield: 2 Casseroles, 6 servings each

1 lb. ground beef
2 cans (15oz each) chili without beans
1 can (8oz) tomato sauce
1 can (2 1/4oz) sliced ripe olives, drained
1 can (4oz) chopped green chilies
2 Cups shredded cheddar cheese
1 package (32oz) frozen Tater Tots

In a large skillet, cook beef over medium heat until no longer pink; drain.  Stir in chili, tomato sauce, olives, and chilies.  Transfer to two greased 8 inch square baking dishes.  Sprinkle with cheese and top with Tater Tots. Cover and freeze one casserole for up to 3 months. 

Cover and bake the other casserole at 350 degrees for 35-40 minutes or until heated through.

To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw).  Cover and bake at 350 degrees for 1 1/4 to 1 1/2 hours or until heated through.

This was a quick and easy recipe to make.  I did change a few things.  Instead of using beef, I used lean ground turkey!  You couldn't tell the difference and it is a healthier alternative.  I also did not put the green chilies in.  It was a very flavorful dish and the chili was not overpowering.  The olives were an added bonus of flavor that was quite surprising.  Make sure the Tater Tots are a crispy and the casserole is bubbling before you take it out.  If you want to make 1 big casserole just put it all in 1 dish instead of 2!  I hope you enjoy this recipe as much as we did! 

  I served with green beans cooked with garlic.