"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Hot Taco Dip Recipe

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This recipe for Hot Taco Dip, by , is from Great Recipe Heist of 2009: Courtesy of Kyle and Sarah, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bill Evenski
Added: Tuesday, May 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 oz. cream cheese, softened
Tabasco sauce to taste
1 (6-oz.) can of black olives, chopped
6 to 8 scallions, chopped
1 c. shredded Monterey Jack cheese
1 lb. hamburger
taco seasoning mix OR onion, chili powder, salt and pepper

Directions:
Directions:
Preheat the oven to 350.

Brown the hamburger and drain well. Add the taco seasoning mix and a bit or water OR also brown the onion and add the chili powder, salt and pepper to taste, and a bit or red wine and/or water.

Spread the cream cheese in a pie plate, quiche pan, or similarly-sized casserole. Dot with Tabasco sauce. Dot with more Tabasco sauce. Sprinkle with the olives, scallions, and half of the Monterey Jack cheese (I always use a little extra). Spoon the hamburger mixture over these layers. Top with the remaining Monterey Jack cheese.

Bake at 350 for 20 minutes.

Serve with tortilla chips, margaritas, or martinis.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Adapted form "Chartered Courses" to be gluten-free.

 

 

 

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