Ingredients
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2
-
1
-
1
-
1
-
1
-
5 - 6
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2 - 3
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-
-
-
-
-
-
-
Directions
The Original Taco Dip, A warm spicy cheese, bean and beef mixture that is best served in a mini-crock pot to keep it warm Served with tortilla chips , This is a great dip! used spicy refried beans, a spicy taco seasoning and 2 T of canned, diced jalapenos I let it sit in the fridge overnight, warmed it up the next day and served it with tortilla strips We loved it! Thanks for sharing, OMC **Made for Spring PAC 2008**, A warm spicy cheese, bean and beef mixture that is best served in a mini-crock pot to keep it warm Served with tortilla chips
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Steps
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1
Done
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Brown Ground Beef, and Then Add Taco Seasoning and Water Following Instructions on the Taco Seasoning Packet. |
|
2
Done
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Mince Jalapeo Peppers With Some of Juice from Jar in Blender or Food Processor and Set Aside. |
|
3
Done
|
While Ground Beef Is Browning, Put Cream Cheese and Velveeta in a 3 Quart or Larger Microwave Safe Container and Microwave on 70% Power For 5 Minutes. at This Point the Cheeses May not Be Melted Entirely, but This Is Ok. |
|
4
Done
|
After 5 Minutes, Add the Refried Beans and Minced Jalapeo Peppers to the Cheese Mixture. Stir Cheese, Beans and Peppers to Combine and Return to the Microwave For an Additional 3 to 5 Minutes at 70% Power. |
|
5
Done
|
After the Cheese/Bean/Pepper Mixture Is Completely Melted, Add the Prepared Taco Meat. Fold in Meat and Stir Until All Ingredients Are Well Blended. |
|
6
Done
|
Serve Warm With Tortilla Chips. |
|
7
Done
|
Note: 5 to 6 Peppers Gives Dip a Nice Bite, but You Can Adjust to Your Taste. Just Remember That This Recipe Makes a Lot of Dip, but Trust Me You Will Need Every Bit of It. Leftovers (if Any) Can Be Frozen For Later Consumption. |
