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Taco Salad Dip

Kraft Memeber Recipe
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Makes: 8 servings Total Time: 20 min
Category: Appetizers Sub Category: Hot Dips

what you need
  • 1 medium tomato, chopped
  • ¼ cup finely chopped Vidalia onion
  • 1 pound lean ground beef
  • 1 can (16 ounce) refried beans
  • 1 can (8 ounce) tomato sauce
  • 1 package (1.25 ounce) taco seasoning mix
  • 1 package shredded Kraft Sharp Cheddar Cheese
  • 1 package shredded lettuce
  • 1 can (4 oz.) sliced olives
  • 1 container salsa (if desired)
  • 1 tub sour cream (if desired)
  • 1 large bag tortilla chips
make it
1. Chop up tomatoes and onion.

2. Crumble beef into large pan on stove. Cook for 2 1/2 minutes on medium heat or until very little pink remains; stir and drain.

3. Stir in beans, tomato sauce, seasoning mix, and onion. Cook for another 3 minutes or until meat is thoroughly cooked and mixture is paste-like. Spread mixture in 2 quart casserole dish.

4. Place cheese followed by, lettuce, tomato, and olives on top of mixture. Make sure each layer has an even amount of ingredients to cover entire pan. Salsa and sour cream may be added to toppings for an overall taco salad experience.

5. Serve immediately with tortilla chips and Enjoy!
This dip is good either hot or cold!
Average Rating  (3)
Rated  by slechuga on 5/6/2009 I loved it!!!!!!
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