Mark's parents came over for dinner tonight, and Mark wanted to make them a special dinner to celebrate the closing of the sale of their old house. I told him I would tackle the appetizer and dessert, if he would handle the dinner.

As we were walking through the grocery store, I noticed a great sale. Now, I can't pass up a great sale in the market, especially on meat, so I picked up this baby.

I have never used this before, but couldn't pass it up. I wondered what I could cook that would be fail proof if I didn't love the meat. Aha! I remembered a layered taco dip recipe I had gotten from someone in college. Now, the problem is, I can't remember who. So, to whomever gave me this recipe, I am so sorry for not giving credit.

Start by assembling your ingredients:

Layered Taco Dip

This is a savory, not too spicy dip that is sure to please. Can be eaten cold, but is best on the first day right out of the oven.

Ingredients:

• 1/2 lb turkey or beef
• 1/2 taco seasoning packet
• 1/2 C Mayonnaise
• 1/2 C Sour Cream
• 1 8oz package of Cream Cheese
• 1 Can Refried Beans
• 8 oz Guacamole
• 1 C Shredded Cheese
• 2 Green Onions sliced
• 6-7 mini peppers sliced
• 1/2 C cherry tomatoes cut in half

Instructions: Preheat the oven to 350. Cook the meat on the stovetop until cooked through, season to your taste. In an 8x8 casserole dish layer: Cream Cheese Refried Beans Guacamole Mixture (1/2 C Mayo and 1/2 C sour cream, mixed in a separate bowl) Cooked and seasoned meat. Cook in the oven for 25 minutes until heated through. Top with tomatoes, peppers, and green onions. Serve warm with chips.

Click HERE for a printable copy of the recipe.

I know you are saying... You missed the cheese in that picture, you are right, I did. It was absent on picture day, skipping to hang out in the fruit crisper, here it is.

And now the process:

Cook up the meat. If you are using unseasoned meat, go ahead and season it as well

 Cream Cheese

 Refried Beans: These are the easiest to spread if you plop them in like you would dumplings

Next a layer of Guacamole. I stopped taking pictures because nobody is winning points for pretty here. Just imagine the brown as green, then after the green white :)

After the guacamole, you are going to mix 1/2 C mayo with 1/2 C sour cream in a separate bowl, this will be your next layer.

Now we are ready for the meat. I only used half of a pound on my dip. Henry really liked this meat so I am saving the other half for his lunch tomorrow. This pan is 9X6, this recipe will work really well in an 8x8 pan or even in a 9x9 pan as well.

Cook at 350 for 25 minutes uncovered. While that is covering, you can slice up your vegetables.

Keep the peppers nice and thin so they are easy to eat, I find that the mini peppers can be a bit tough to bite through if they get to thick. I like to cut the cherry tomatoes in half for the top.

Once the oven time goes off, pull it on out.

Voila, heated through, and cheese is melted.

Tomatoes

Peppers

Green Onions.

Serve it up

There it is folks, bon appetite. This is a creamy, savory, and not too spicy dip perfect with chips. The vegetables on the top give it a colorful, crunchy texture.

As for the meat, it was okay. I prefer more spice with my taco seasoning. If you find a great deal, go ahead and grab it, throw it in something that it can't mess up. I won't search this product out myself in the future. Not bad, not great.

Enjoy!
Andi