Mexican Dip

Baked With Layers of Cream Cheese,
Beef and Cheddar Cheese

This Mexican dip was submitted by one of my readers, Cheryle Brown of Dartmouth, Nova Scotia.

To quote her: "This tastes absolutely delicious.
I have caught my guests licking the dish clean.
Men really like this dip too".

Baked Mexican Dip

1 pkg (250 g) cream cheese
2 cups (500 ml) sour cream
2¾ cups (650 ml) salsa sauce (mild to hot whatever you prefer)
1 lb (450 g) lean ground beef
1 pkg (35g) taco seasoning
2 cups (500 ml) of old age chedder cheese, grated OR Tex Mex cheese

Place ground beef in frypan and sauté until lightly browned. Add taco seasoning and mix thoroughly. Set aside to cool.

Soften cream cheese in microwave at HIGH for 15 to 30 seconds. Spread the softened cream cheese on the bottom of a 12-inch (30 cm) pizza pan, 9 x 13- inch (23 x 33 cm) pan or two 8 x 8-inch (20 cm square) pans.

Spread the sour cream on top of cream cheese until smooth.

Sprinkle browned beef-taco seasoning mixture over cream cheese and sour cream layer.
Spread the salsa sauce thinly over the ground beef mixture.

Top with the shredded cheese. Make sure there is enough cheese to really cover the top layer well. You may require more than the two cups.

Refrigerate until ready to bake.

Bake at 350ºF/175ºC. until the mixture bubbles, usually 15 minutes or so. Serve hot and scoop up dip with large taco chips.

I have noticed this dish can also be served with the following
Variation: Layer chopped tomato, green onion and green pepper on top of browned beef. Then top with cheddar cheese. Can also be served cold.