"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Hot Mexican Taco Dip Recipe

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This recipe for Hot Mexican Taco Dip, by , is from The Landwehr Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jean Landwehr
Added: Monday, June 30, 2008


2 Ibs. Ground round chuck
1 8 oz. Tomato Sauce
1 16 oz. Tomato Paste
1 15 oz. can of Kidney Beans & Juice, Pureed/blended
1 Large Chopped Onion
2-3 T Chilli Powder
1 T Course Black Pepper
1 T Lawry's Seasoning Salt
1 T Garlic Powder
Adjust to taste

8 oz. Shredded Sharp Cheddar Cheese
1 Bunch Green Scallions Chopped

Brown meat & drain fat.
Combine in 4 quart sauce pan or dutch oven.
Beef, tomato sauce & paste, pureed/blended kidney beans & onion.

Seasoning: (Have set aside in small bowl.) Add
chili powder, Lawry's, pepper, garlic powder to taste.
Simmer to combine flavors 3-4 minutes.
Can keep warm in 300 degree oven until served.
Serve in warming dish with warm water or shafing dish.
Garnish with toppings from above.

Number Of Servings:
Number Of Servings:




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