Marie White-Turner - 1986 |
9", deep dish, glass pie pan | |||
| TACO PIE FOR CHIPS | ||||
| Serve with heavy tortilla chips and spoons. It’s best if you can spoon the dip onto a chip. | ||||
| ½ | lb | Lean Ground Beef | > | Cook till pink disappears. Drain all fat. |
| Add the remaining ingredients in Layers to deep 9 in. glass Pie Pan: | ||||
| 1 | Can | Refried Beans (14.5oz) | > | Microwave - High 4 min, then add cooked ground beef. |
| 8 | oz | Cheddar Cheese (Grated) (I use Extra Sharp Cracker Barrel & save 2oz for some open-faced melted cheese sandwiches.) | > | Sprinkle over beans and beef. Microwave - high for 1 min. or till cheese melts. No longer. |
| 6 | Green onions (Thinly Sliced) | > | Add as next layer. Save some tops for garnish, later. | |
| 1 | Reg | Tomato (Chopped) | > | Add as next layer. |
| 2 | Avocados (Mashed) | > | Spread Avocado in layer. | |
| 1 | C | Salsa (Pace Picante) | > | Smear all over to the edges. |
| 1 | C | Sour Cream | > | Spread, but leave the red salsa showing for, at least, an inch around the edge. |
| 1 | 2 ¼ oz Can | Sliced Olives (optional) | > | Garnish with Olives and Green onion tops. |
| Do ahead for parties — most of the preparation stuff can be done in advance: If you have room in the fridge, spread the beans in the pie pan & cover with saran wrap. Cook the meat the night before, cool it and put it in a baggie or container. Grate the cheese, slice the onions and cut up tomatoes & and bag in individual plastic bags. You can even mash the avocado if you store a pit in the bag or bowl with the avocado. The pit should keep it from turning brown. I usually just mash one up the day I assemble the dip. Assemble dip the next day. Just microwave to warm the refried beans add the meat and warm it a bit. Melt the cheese about 30 seconds or so then add the remaining cold layers. | ||||