Tostada Dip (With or Without Meat)

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Tostada Dip

Tostada Dip

Tostada Dip is one of our family favorites.  We used to have Tostada night each week.  Where we would pile all these toppings onto a tostada shell and then try to eat it.  :(  Then, I got wise!  I decided, I am gonna make a dip with all the yumminess that goes on top, then we can eat it with chips.

There is a lot of versatility with this dip as well.  I personally love it without the meat.  Jerome refuses to eat anything without meat (exaggeration), so we have it with meat.  That is fine by me, it adds another layer and additional protein.  But just know, that if you wanted to, you could totally make this recipe without meat and you wouldn’t really be missing a thing.   It would also cut the cost of the dip down considerably and reduce the amount of work.

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There is another option here, you can also make this in a crockpot.  You would need to brown the ground beef and season just as stated in the recipe, but then layer into a 3 or 4 quart slow cooker and warm on low for a few hours.  Doing it this way makes this dip perfect for buffets and potlucks.

Another option you have, I use about 8-10 oz of Red Enchilada sauce.  I LOVE Red Enchilada sauce.  Love it so much that I even dip tacos into it.  If you don’t want to use the enchilada sauce, you can substitute your favorite taco sauce or salsa.  You could even use the Taco Seasoning Mix envelopes to season the meat.  I just LOVE enchilada sauce and cumin.  (A little too much!)

Tostada Dip (With or Without Meat)

Tostada Dip (With or Without Meat)

Ingredients

  • 8-10oz Red Enchilada Sauce (divided)
  • 1lb Ground Beef
  • 1 teaspoon Cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated garlic (or garlic powder)
  • 1/2 teaspoon onion powder
  • 2 Cans of Refried Beans (I use 1 can black beans refried and 1 can traditional) (or make your own with this recipe)
  • 1 Cup of shredded cheese (I like to mix mild cheddar and sharp cheddar for this)
  • 4 Green Onions
  • 3 Tablespoons fresh cilantro chopped
  • 1/2 Head of Iceberg lettuce (Or your favorite lettuce) Shredded
  • Sour Cream for Topping

Instructions

  1. Preheat oven to 350 degrees
  2. Brown and drain the ground beef.
  3. Add 5 Tablespoons of Enchilada Sauce, 2 Tablespoons of water, the cumin, salt, garlic power and onion powder to the ground beef mixture and stir. Let most of the water evaporate.
  4. Place in the bottom of a 9x7 or a 9x9 pan and set aside.
  5. Combine the cans of refried beans with 2 tablespoons of Enchilada sauce and 3 Tablespoons of water. Stir to a creamy consistency.
  6. Layer the bean mixture onto the beef mixture.
  7. Cut up the green onions, save the green part to mix with the cilantro for topping, and use the white parts now. Sprinkle the white parts onto the bean mixture.
  8. Pour 1/2 cup of the enchilada sauce over the beans.
  9. Top with the cheese
  10. Bake for about 20 minutes at 350 degrees. Everything is cooked, you are just heating it through.
  11. Once it is out of the oven, let it sit for about 5 minutes before digging in. (I know it is hard to do).
  12. Plate it by scooping some of the dip, topping it with shredded lettuce, sour cream and the chopped cilantro and green onion.
  13. Serve with chips.
http://modernchristianhomemaker.com/tostada-dip-with-or-without-meat/

That is it.  It may look complicated, but it really isn’t …it is just layering of flavor.  Oh, and just one more thing.  You could always put black olives in this dish.  YUCK!  Yes, I am not an olive fan.  But it would be yummy if you were a fan.

Tag: Tostada Dip

 

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