However, the original recipe has been revised to suit the American taste and what you will usually encounter are no longer authentic. The taco seasoning is one key element in this whole thing as it brings all the flavors of the other ingredients together.Īlso sometimes called the seven-layer dip, it typically has the following ingredients: refried beans, guacamole, sour cream, tomatoes, cheese, black olives, and either ground beef or shredded lettuce. Give it a try at your next party! What is taco dip?Īs it is named after the popular Mexican dish, this appetizer has layers of Mexican-inspired staple ingredients. This is not just an appetizer, but could very well be a snack or dinner. The Mexican flavors will make you want to gobble on forever and not move onto the main dish. And each ingredient also adds color that makes this appetizer even more appealing. Not only is it exciting, but each layer presents different textures and flavors that complement each other. You simply have to serve it with some chips, and it is good to go! Scooping through one layer of ingredients will not have the same impact as scooping through many. (Dip can be held on warm or low setting for up to 2 hours.Taco Dip is a great appetizer to serve to a crowd. Cover and continue to cook on low until cheese is melted, about 5 minutes. ![]() Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and cook until heated through, 1 to 2 hours on low. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). FOR A 5 1/2- TO 7-QUART SLOW COOKER: Transfer mixture to 1 1/2‐quart soufflé dish. Cover and continue to cook on low until cheese is melted, about 5 minutes.ģb. FOR A 1 1/2- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low. Stir in beef mixture, remaining beans, tomatoes, and 1 1/2 cups Monterey Jack until well combined.ģa. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Break up any large pieces of beef with spoon, then drain off fat.Ģ. Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Serve with tortilla chips and/or pita chips.Ģ (10-ounce) cans Ro-tel Diced Tomatoes & Green Chiliesġ. SLOW-COOKER BEEF AND BLACK BEAN TACO DIP Get this recipe and 200+ more in Slow Cooker Revolution Volume 2: The Easy-Prep Edition To finish, we topped the dip with more gooey Monterey Jack and a sprinkling of scallions.Īt America's Test Kitchen, we test our way to the best recipes in our very real 2,500-square-foot kitchen located just outside of Boston. Ro‐tel tomatoes added bright acidity and a spicy kick. Mashing half of the beans and stirring in some shredded Monterey Jack cheese helped to bind everything together into a cohesive dip. To bulk up the meat, we added lots of hearty black beans. A packet of taco seasoning and a little garlic made quick work of seasoning the beef and helped us to shorten our ingredient list. ![]() So we partially cooked the ground beef in the microwave to remove moisture and render excess fat. We wanted our dip to include plenty of flavorful ground beef, but when we simply stirred raw ground beef into the slow cooker, the dip was a watery, greasy mess. We set out to develop a hearty, meaty taco dip worthy of eating while watching the big game. Taco dip rarely delivers on its promise of big Tex‐Mex flavor.
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