Have the cream cheese and sour cream at room temperature. Place in mixing bowl with the taco dip and blend well until smooth. Spread in a 9 x 12 glass dish. Cover with a thin layer of taco sauce. Sprinkle onion, peppers and tomatoes over the sauce. Top with shredded cheese. Place in refrigerator overnight. Serve with tortilla chips to dip into it.
Beat cream cheese and powdered taco dip and spread on cookie sheet.
Top with salsa sauce.
Sprinkle with layer of shredded lettuce.
Top with tomatoes.
Sprinkle with shredded cheese. Serve with tortilla chips.
Mix the first 3 ingredients and spread for first layer.
Mix the taco seasoning, Miracle Whip and sour cream and spread for second layer.
Sprinkle the cheese for the third layer.
Sprinkle the tomato for fourth layer.
Sprinkle the green onions for fifth layer.
Sprinkle the lettuce for the sixth layer.
Top with sliced olives for the seventh layer, if desired.
Use large corn chips with Taco Dip.
Mix sour cream, taco seasoning and cream cheese.
In large, shallow bowl, place a layer of chopped lettuce.
Top with diced tomato, onion, black olives and cheese.
Spoon taco dip on top. Serve with chips.
Preheat oven to 375 degrees F (190 degrees C).
Spread cream cheese in an even layer in the bottom of an 8x8-inch baking dish.
Cook and stir beef in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes. Add water and taco seasoning mix; stir. Simmer until most of the liquid evaporates, 3 to 5 minutes.
Spread meat mixture over the cream cheese in the baking dish. Pour salsa over meat mixture. Top with Cheddar cheese.
Bake taco dip in preheated oven until bubbling and cheese is melted, about 20 minutes.
Layer, starting with bean dip at bottom, mixture of mayonnaise and taco dip, chopped tomatoes, chopped green pepper, sliced black olives, shredded Longhorn, Cheddar and Monterey Jack cheese on top.
Mix taco dip and cream cheese with mixer in lg. bowl.
Spread into a cake pan.
Top with grated lettuce, tomatoes, cheese, and (olives).
Serve with Tortilla chips.
Mix approximately 2 tablespoons water with refried beans. Spread over round platter.
Combine sour cream, mayonnaise and taco seasoning.
Mix and spread over refried beans.
Spread guacamole on top of sour cream mixture.
Layer next:
chopped green onions, tomatoes and olives.
Sprinkle Cheddar cheese over top as the last layer.
Serve chilled or at room temperature with tortilla chips.
medium bowl, blend the taco seasoning mix and refried beans
Mix as much taco seasoning as your taste allows in with the cottage cheese.
i find the entire package is much to salty.
Spread on a small serving platter or 9\" pie plate.
Cover entire surface with lettuce, then cheese, onions and tomatoes.
Use tortilia chips for scooping.
Serve right away as the lettuce will go limp if left too long.
This recipe can be doubled to suit your party needs.
Layer first the 2 cans of bean dip and jalapeno dip.
Add the jalapeno dip to your desired consistency.
Second layer, mix the sour cream and taco seasoning; spread over your first layer.
Then spread the nacho and taco shredded cheese over the second layer. Chop green onions and spread on third layer, then the tomato. Then, if desired, salsa and peppers may be added or placed on the side.
In this recipe, ingredients are layered in circles on a large round platter.
Form bottom circle of the mashed avocados, dashed with salt and lemon juice.
Find a platter.
Smear beans all over platter.
Then take the avocado dip and smear that all over beans.
Take sour cream and taco seasoning and mix together until it tastes spicy, then put that on top of the avocado dip.
Take the chopped onion and spread them on top of the sour cream.
Take the chopped tomato and put them on the onion.
Take shredded cheese and put all over top so you cannot see dip.
Take sliced olives and place over dip and get some chips and dig in.
Add salsa, if desired.
Spread refried beans on bottom of shallow casserole dish (9 x 13-inch).
Spread guacamole over beans.
Mix sour cream, mayonnaise and taco mix. Spread mixture over guacamole. Top with tomatoes, green chilies and green onions. Top with mixed cheeses. Top with black olives. Serve layered mixture with nacho chips.
Mix together the avocados, salt, pepper and lemon juice.
Mix the sour cream, taco seasoning mix and mayonnaise or salad dressing.
Mix the green onion, black olives and tomatoes.
In a 13 x 9 x 2-inch dish, layer each each of the following:
bean dip, avocado mix, sour cream mix, green onion mix and top with the cheese.
Serve with Fritos or taco chips.
Makes a lot and keeps well.
In skillet, brown meat; pour off fat.
Add chilies.
In small bowl, combine sour cream and taco seasoning.
In 8-inch spring-form pan or on large plate, spread beans.
Top with meat mixture, sour cream mixture and avocado dip.
Cover; chill.
Garnish and serve with tortilla chips.
Refrigerate leftovers.
In large Pyrex dish, layer beans first, then avocado dip.
Mix sour cream with taco seasoning, then layer it and remaining ingredients, ending by spooning salsa over top.
Serve with tortilla chips.
Pour refried beans into
the
bottom
of
a Pyrex dish. Sprinkle taco seasoning over beans.
Spread guacamole dip over the beans, then spread the
sour
cream.
Sprinkle the rest of the ingredients layer by layer with cheese on top.
Serve with tortilla chips.
Spread bean dip on a 14-inch round tray.
Combine mayonnaise, sour cream and taco seasoning.
Put that on top
of bean dip. Dice tomatoes, green onions (stems included) and black olives. Grate Cheddar cheese.
Layer tomatoes, green onions and black olives in order and top with cheese.
Keep in refrigerator until ready to serve.
Using a 9 x 13-inch pan, first layer the bean dip, then browned hamburger, then sour cream and cream cheese (creamed together with 1the taco seasoning), then spread 1 jar of salsa over top.
Top with shredded lettuce, diced tomatoes, onions, shredded cheese and olives.