Here’s a last minute dish you can serve at your New Year’s Eve party. This Taco Dip which can be made hot and spicy or mild and cheesy, is easy to decorate, and everyone loves it.
I’d have to say that this layered taco dip is the most universally well liked appetizer recipe that I make. When I bring it to parties, it’s one of the first dishes to be wiped clean.
My friend who was going to host the New Year’s Eve party this year had a change of plans and at the last minute invited us to gather together on Sunday evening. So I quickly pulled together this taco dip, then packed up my Parmesan Artichoke Cheesecake Countdown Clock, the Time’s Square Cheese Balls, and my Ball Drop Pinata Cookies and headed over to her house for a game night and party.
Although there was a lot of food served, this taco dip was, as I suspected, the most popular dish at the party.
Making it is quick and easy and I’ve often decorated it for holidays. The first time I made this dip was while I was writing my cookbook, Hungry Halloween. I used it to make a Wickedly Spicy Witch Dip which was decorated with Guacamole and Black Bean Dip Witch. Then when I began blogging I made a Frankenstein’s Monster Taco Dip complete with a Guacamole monster on top and last year for the Super Bowl I put the dip in a Football Shaped Serving Bowl.
To dress this dip up for New Year’s Eve, even though it really wasn’t New Year’s Eve, I just wrote out “2015” in black olive slices. It wasn’t fancy, nor is this dip, but everyone seemed to think it added a festive touch to this simple appetizer.
We’ve been invited to another party on New Year’s Eve, but I already feel like I’ve celebrated and I’m really tired after a crazy holidays season, so I’ll be ringing in the new year in my pajamas, snuggled up in bed with my hubby and dog. I’m actually looking forward to a night to just chill out and relax.
I hope that whatever you do this New Year’s Eve, that you are happy and safe. Enjoy!
- 1 pound ground beef
- 1 packet taco seasoning
- 1 cup water
- 16 ounce can refried beans
- 1 cup diced tomatoes
- 1 cup black olive slices
- 1/2 cup diced jalapenos
- 2 cups (8 ounces) shredded sharp cheddar cheese
- decoration: 30-40 black olive slices
- Preheat oven to 350 degrees.
- Heat a large skillet over medium-high heat.
- Add ground beef and cook until browned; drain.
- Add taco seasoning and water and bring to a boil.
- Lower heat and simmer until most of the liquid has evaporated.
- Spread refried beans into bottom of a round or rectangle baking dish.
- Sprinkle taco seasoned beef over beans (not pictured).
- Sprinkle on diced tomatoes, chopped olives, and diced jalapenos.
- Top with shredded cheeses.
- Arrange black olive slices in "2015" over top of the cheese.
- Bake for 25 minutes or until heated through.
- Serve hot.
Preheat oven to 350 degrees.
Heat a large skillet over medium-high heat. Add ground beef and cook until browned; drain. Add taco seasoning and water and bring to a boil. Lower heat and simmer until most of the liquid has evaporated.
Spread refried beans into bottom of a round or rectangle baking dish. Sprinkle taco seasoned beef over beans (not picture.) Sprinkle on diced tomatoes, chopped olives, and diced jalapenos. Top with shredded cheeses. Arrange black olive slices in “2015” over top of the cheese.
Bake for 25 minutes or until heated through. Serve hot.
HAPPY NEW YEAR!