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–+ servings

The Best Taco Dip

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A very hearty appetizer to serve a crowd!
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Course Appetizer
Cuisine Mexican
Servings 20 servings
Calories 242 kcal

Ingredients
  

  • 2 pounds lean ground beef
  • 1 large onion, finely chopped
  • 2 cups chunky salsa
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • Two 15-ounce cans Ranch Style beans
  • One box Spanish rice, prepared according to package instructions
  • 1 medium head iceberg lettuce, chopped
  • 2 cups shredded cheddar cheese
  • 2 cups halved cherry tomatoes
  • One 2¼-ounce can sliced olives, drained
  • 1 bag classic Fritos
  • add sour cream, guacamole and salsa, if desired!
  • serve with street taco flour tortillas, Fritos scoops or tortilla chips as desired

Instructions
 

  • In a large pot, cook the beef and onion over medium heat until the meat is cooked through and no longer pink. Drain. Add the salsa, chili powder, cumin, garlic powder and salt. Simmer for 1 hour. Add the beans to the beef mixture and heat through.
  • Spoon the beef and bean mixture onto a large platter. Top with the cooked rice and then the chopped lettuce. Layer cheese, tomatoes, olives and Fritos on top. Add additional toppings, as desired.

Nutrition

Serving: 1servingCalories: 242kcalCarbohydrates: 21gProtein: 16gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 39mgSodium: 883mgPotassium: 486mgFiber: 3gSugar: 4gVitamin A: 745IUVitamin C: 6mgCalcium: 128mgIron: 2mg
Keyword taco dip
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This recipe comes from RecipeBoy.com