Game Day Taco Dip

1 lb ground beef

1 pkg (1 oz) taco seasoning

1/4 cup water

2 tbsp minced cilantro

1 can (16 oz) refried beans, zesty salsa flavor

1 jar (16 oz) thick and chunky salsa, medium or hot

2 cups guacamole

1/2 cup sour cream

3 pkg (5 oz each) Fresh Express Butter Supreme Lettuce

1 1/2 cups shredded sharp cheddar cheese

1 cup tomatoes, chopped

1 can (2 1/4 oz) sliced black olives, drained

1 package (14 oz) tortilla chips

In skillet over medium-high heat, cook beef 5 minutes, or until no longer pink. Sprinkle with taco seasoning; mix well. Add water; cook 2 minutes, or until water is absorbed. Transfer to bowl; cool to room temperature. Add cilantro; mix well.

In 9-inch pie plate, evenly spread refried beans; top with seasoned ground beef and salsa. Add spoonfuls of guacamole across top of salsa then carefully spread to smooth.

Place sour cream in small resealable bag; cut off corner. Pipe sour cream to create football shape on guacamole.

Put pie plate in center of 15-by-18-inch tray. Arrange salad blend around pie plate. Top with cheddar cheese, tomatoes and olives. Serve with tortilla chips.

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Game Day Taco Dip
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