This past weekend, I made a taco dip that was really tasty...here's the scoop...
In a bowl: 1 can pinto beans, 1 cup sweet corn (roast on the grill, then cut off the cob), and 1/4 package taco seasoning, salt, pepper to taste.
Pour into a glass baking dish.
Mix 1 cup sour cream with 1 package softened cream cheese and the remaining taco seasoning until smooth.
Pour over the corn/beans mixture.
Next top with 1 can drained sliced black olives. Also, add some chopped sweet red onion.
Top with 1 cup shredded mexican mix cheese. Then shredded lettuce, chopped fresh japapeno peppers and finally fresh chopped tomatoes.
Refrigerate overnight or for a couple of hours.
Serve with plenty of flour tortilla chips or corn chips.
YUMMY.
No comments:
Post a Comment