I like to serve these with the scoop kind of tortilla chips, just so that’s it’s easier to get a nice helping on the chip without having to worry about it falling all over the place. Sometimes when I make it, I will switch out the cheese for my personal favorite, pepper jack. It gives it a whole new flavor and a little added spice. If I know it’s just adults that are going to munching on this, I’ll even toss in some jalapenos. Check out what they are saying about this recipe over at Life In The Lofthouse:
“This is one hearty dip that will make bellies full and happy!”
It’s kind of like serving chili, but in the form of a dip. Your guests will love this!
Ingredients
1 1/2 pounds ground beef ( I used lean)
1 medium yellow onion, chopped
1 (15 oz.) can Ranch Style beans (pinto beans in tomato sauce)
1 (14 oz.) can Hunt’s diced tomatoes, drained
1 (15 oz.) can tomato puree
1 (1 oz.) packet Old El Paso taco seasoning
1 teaspoon salt
2 cups Kraft shredded cheddar cheese
3 Tablespoons onion, chopped
shredded lettuce
1 medium tomato, chopped
1 small can sliced black olives
salsa
1 large bag Fritos corn chips
Instructions
In a large skillet or Dutch oven, cook and crumble ground beef and onion over medium-high heat until beef is no longer pink; drain. Add Ranch style beans, diced tomatoes, tomato puree, taco seasoning and salt. Stir until mixture comes to a boil.
Turn heat to low and simmer for 30 minutes. Remove from heat and let stand 5 minutes.
Grab a large serving platter or a large cookie sheet and line with foil for easy clean-up. Pour mixture onto platter or prepared cookie sheet, spreading out evenly.
Top with layers of cheese, onion, lettuce, tomato and olives. Serve dip immediately with salsa and corn chips. Enjoy!
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Add and subtract the vegetables and other toppings to make it your own.
Thanks again to Life In The Lofthouse for this tantalizing recipe.