Taco Dip Recipe
Our meaty taco dip recipe is a party favorite!
Got some vegetarians in the group - you can hold the meat, and if you do, you can serve this cold. But meat is meat - and it’s good!
So with meat, we serve it warm in a chafing dish to hold the hot dip surrounded by different kinds of tortilla chips. Our customers still love Frito’s Chips.
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Portions/Servings This recipe will feed 30 people.
Read about Party Food Quantities to plan for more or less.
1 pound of cooked burger, drained
48 ounces of refried beans
1 pack of dry Taco Seasoning
1 cup of salsa (we use mild)
2 tomatoes, chopped
6 scallions - chopped
1 cup black olives, pitted
1 pound shredded taco cheese
1 pound sour cream
Combine the burger, beans, taco seasoning and salsa, mixing very well. Transfer the dip to a smaller bowl, cover tightly with film, and refrigerate overnight.
The day of your party, microwave until it is steamy hot throughout. Transfer to your chafing dish, and serve with the tomatoes, scallions and olives artfully arranged on top.
Next to the chafing dish, put out a bowl of sour cream and another bowl for cheese, with the chips and some hot sauce.
If you decided not to use meat, then don’t use a chafing dish. Instead, mix the sour cream and cheese into the dip, then top with the veggies.
So move over Taco Bell - your 15 minutes are up! Well not really - but this is truly good, and you can kick it lots if your gang likes it hot. We usually go for mild, not knowing who our customer's guests are going to be. Wimpy us. Do better than we do - go for it!
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