You want quick and delicious? This is your dish! This can be made in advance and served cold, or in a quick 15 mins and served warm, either way it is super good. We have this almost every week because the kids request it so much.
It travels well too, so if you have a fun football tailgate you need to attend, bring this along and use peppers as dippers or my favorite, Late July Sea Salt & Lime chips and the Late July Jalapeño & Lime chips
Taco Dip
Ingredients
1½ b 95 to 97% lean ground beef
1/4 cup tomato sauce
3 tbsp taco seasoning, divided (hyperlinked is my homemade seasoning recipe)
4 ounces diced green chiles
1½ cups plain 2% Greek yogurt
6 ounces low fat cream cheese, softened
2 cups shredded cheddar cheese
2 cups iceberg lettuce, shredded
½ cup tomatoes chopped
1 ounce jarred jalapeno slices
Directions
In a large skillet, crumble and cook ground beef
Drain any fat. Add tomato sauce, 2 tbsp taco seasoning, and green chiles stirring until combined
Let simmer for about 2 minutes.
Spread ground beef mixture on the bottom of a baking 13x9 inch casserole dish and let cool to room temperature.
Use a hand mixer to mix Greek yogurt, softened cream cheese, and 1 tbsp taco seasoning in a medium sized bowl until well blended. Spread over ground beef layer.
Then sprinkle cheese, lettuce, and tomatoes on top.
Add jalapeno slices and garnish with green onions if desired. Divide into 6 equal portions.
