I love chips with dip especially nachos. I can eat it with salsa or a cheesy sauce, but one thing is for sure. It is definitely delicious when it has loads of toppings. This cheesy taco dip reminds me of just that. It is the perfect party food or you can simply whip it up for lazy weekends when you feel like eating chips while watching television. This sinful treat is best made with fresh tomatoes, but you may also use canned ones if you wish.
2 lbs. ground beef
1 large onion, finely chopped
4 garlic cloves, minced
1 medium sized green pepper, finely chopped
1 tablespoon oil
1 lb. cheddar or processed cheese, 3/4 cubed and 1/4 grated
16 oz. taco or tomato sauce
1 lb. fresh tomatoes, seeded and chopped
1 bottle black olives, drained and sliced
10 oz. canned green chili, drained
4 oz. canned mushroom pieces and stems, drained and chopped
1 cup sour cream
Heat the oil in a large skillet over medium heat. SautÃ© the garlic and onions for 2-3 minutes or until they are light brown and the onions are soft. Add the beef and green pepper. Cook it for 8-10 minutes until the beef is browned and crumbled. Pour in the taco sauce and then add the cubed cheese, tomatoes, mushrooms, chili and olives. Â Let it simmer for 4-6 minutes or until the cheese melts and the sauce is warmed through. Transfer the sauce to a large bowl or baking dish. Pour the sour cream over it and sprinkle it with grated cheese. Serve warm with tortilla chips.
Photo Courtesy Of: Â Â Patrick Haney