Description
Say ‘ole!’ with this bold and spicy taco dip that includes all of the flavors I remember from my many vacations in Mexico. One thing I will tell you is that this goes perfectly with an icy cold Mexican cerveza (beer) or Margarita! Enjoy with your favorite taco chips. We especially love the blue corn, and the flavor is perfect with this tasty dip.
Ingredients
- 1 pound ground beef
- 2 cloves garlic, minced
- 2 peppers chipotle peppers in adobo sauce, minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 2 (8 ounce) packages cream cheese, softened
- 1 red bell pepper, diced
- 2 teaspoons lime juice, or as needed
- 1 cup chopped fresh tomato
- 1 (6 ounce) can sliced black olives, drained
- 2 cups shredded Cheddar cheese
- 2 cups chopped iceberg lettuce, divided
- ½ cup chopped green onion
- 1 (16 ounce) jar taco sauce
- 2 medium (blank)s avocados – peeled, pitted, and diced
- 2 lime (2″ dia)s lime, zested and juiced
- ½ cup sour cream
- ½ cup chopped fresh cilantro
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 1 hr
Servings: 20