Taco Dip

Since the weather is getting cooler it's time for comfort foods. So the hubby says. Only he wouldn't know a comfort food if it hit his golf balls. But this is one of his favorites. This recipe for Taco Dip is one my mom received from a co-worker many, many moons ago. It is quite tasty and NOT figure friendly. Today is the day hubby wanted Taco Dip. So, I thought I'd share this comforting recipe.

I think I've posted about this utensil before, my mix-n-chopper or something like that from The Pampered Chef. EVERYONE should have one of these. Especially this time of year when soups, dips and chilis are being made. It helps make the meat finer and mashes herbs and spices unlike you can with a spoon. I bought mine about a year ago and have boughten several more as gifts.

Looks pretty uninviting huh? I promise, and the hubby promises, it's pretty good!

Ditto...

Yes, once you get all the ingredients mixed together, it does look like baby pooh!!!

I've been buying block cheeses because they are so much cheaper than the already shredded kind. Plus, I do think it tastes a little better too. Whatever is leftover the hubby loves to eat.

Tempted? My dad used to eat this like chili. We eat it more like a dip. A little is enough for me, but the hubby really likes a lot of it.

Taco Dip

2-1/2 lb. gr. beef

1 medium, chopped onion

1 (10-3/4 oz.) can cream of mushroom soup

1 (10-3/4 oz.) can cream of chicken soup

1 pkg. taco seasoning

1 (16 oz.) jar picante sauce -we use medium, if you want fire go hotter...

1 lb. shredded cheese - cheddar, colby or monterey jack whatever your preference.

Brown ground beef and onion. Drain. Add soups, seasoning and picante sauce in a large pot. Drizzle the cheese to get stringy throughout the mixture. Can be used to slow cook in a crock pot for game day!! I hope you enjoy!!