"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Tailgate Taco Dip, by Andi Rainey, is from The Taste of Inacom,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 1/2 lb hamburger 1 envelope taco seasoning 12 oz of cream cheese (softened) 3 Tbsp milk 1 small/medium jar of taco sauce 1 bag (2 Cups) shredded mexican cheese Tostitos Chips pizza or pie plate
Cook taco meat according to directions on the taco seasoning packet. Mix cream cheese and milk. Spread cream cheese mixture on to the plate. Spread taco sauce over cream cheese. Use about ½ of the bottle, or as much as you desire. Spread taco meat over the taco sauce. Let cool for about 15 minutes. Spread shredded cheese over the top. Cool in the refrigerator for at least 2 hours. Serve with chips. This is a sure crowd pleaser!
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