Warm Jack o'Lantern Taco Dip
This terrifyingly tasty Warm Jack o'Lantern Taco Dip is a perfect addition to your holiday spread. With the classic taste of tacos and a cute pumpkin face it's sure to be a hit with both kids and adults alike.
Equipment
- Large Non-Stick Skillet
- 2-quart Round Baking Dish
Ingredients
- 2 tbs Olive Oil
- 1 lb Lean Ground Beef
- ¼ c Taco Seasoning
- 16 oz can Refried Beans
- 8 oz Cream Cheese, room temperature
- ½ c Sour Cream, about 4 ounces
- 4 oz Monterey Jack Cheese, shredded
- 4 oz Extra Sharp Cheddar Cheese, shredded
- 3 Black Tortilla Chips
- 12 Black Olive Slices
- 1 Jalapeño Pepper
Instructions
- Preheat oven to 375°F.
- Place a large non-stick skillet over medium heat and add two tablespoons of olive oil. Add the lean ground beef and break it up into small pieces. Then add the taco seasoning and mix well with the ground beef. Cook for 5-7 minutes until the meat is no longer pink.
- Add the refried beans and mix well with the ground beef.
- Cube the room-temperature cream cheese. Add to the mixture and stir to incorporate. Then, add the sour cream.
- Combine the Monterey Jack cheese and the extra-sharp Cheddar cheese. Then, add half of the cheese mixture to the skillet.
- Stir the mixture continuously until all of the cheese has melted and the mixture is creamy.
- Transfer the mixture to a round 2-quart baking dish and top with the remaining cheese. Bake for 10 minutes at 375°F.
- Remove from the oven and place the three black tortilla chips as the eyes and nose for the Jack-o'-Lantern face. Then, arrange the black olive slices to form the mouth. Slice the jalapeño pepper in half and carefully scoop out the seeds and membrane. Then, press it into the top to form the stem. Serve warm with tortilla chips.
- Yield 16 servings
Nutrition
Calories: 181kcalCarbohydrates: 8gProtein: 12gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.1gCholesterol: 41mgSodium: 674mgPotassium: 174mgFiber: 2gSugar: 2gVitamin A: 638IUVitamin C: 8mgCalcium: 148mgIron: 1mg
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