We went fishing this weekend up at Georgetown Lake. When we got home, we were all pretty bushed, and nobody really wanted to cook. I decided to make taco dip, but at the time I had no idea what that meant.
As it turns out, when you’re tired, that means you are grateful to find diced tomatoes, a can of beans, frozen burger, and canned cheese soup that you were going to try to turn into a quick beer cheese soup but never did.
One of the incredible people that I am blessed to live with has this taco meat seasoning mix that she makes and I adore, and we had some of that leftover too. It was honestly a little like serendipity too. Look at this ooey-gooey goodness!
I started out by popping that pound of frozen burger into a skillet on medium-high. It’s not my idea way of cooking it, but it works. You have to be vigilant here, so that you can flip the frozen glob over and scrape the cooked beef off.
If you’re not starting with frozen beef, even better. Just brown your meat or meat substitute the way you normally would.
I also added my normal amount of salt (1 tsp), pepper (1 tsp), and garlic powder (2 tsp). I always end up adding more when I taste it, but we have enough need for low-sodium meals in my house, that I start with a tiny bit.
Then, I lowered the temp to medium, drained a can of low-sodium diced tomatoes and dumped them in. I didn’t really feel like dealing with all that extra tomato juice and water, since I don’t like a watery cheese sauce. I was in a hurry, and cooking off that extra liquid would have taken extra time. If you have fresh tomatoes, dicing them would work too (and that’s what I prefer for this recipe honestly).
I chopped about 1/4 of a yellow onion (which is about 1/4 cup), and added that to the beef and tomatoes. Then I added the equivalent of an entire packet of taco seasoning (about 2-3 tablespoons) and mixed it all together and let it simmer for a few minutes while I opened the cans of black beans and concentrated cheese soup.
Rinse the black beans under cold water, add them, and mix them in. Let them simmer for a minute or 2.
Then add your condensed cheese soup, and half a can of water (10 oz of soup, 1/2 cup of water). Mix together thoroughly, and allow to cook for a bit and get bubbly and gooey.
Eventually, it will get all bubbly and gooey and perfect for serving in bowls with chips to dip.
This is also great to make this taco dip and put in a slow cooker for game day or your next gathering (when it’s safe to do so).
Tex Mex Taco Dip
- 1 pound ground beef Can use ground chicken, turkey, pork, and meat substitutes.
- 1 15 oz. can chopped tomatoes drained
- 1/4 cup yellow onion diced
- 2-3 tablespoons taco seasoning use your favorite!
- 1 15 oz. can black beans drained and rinsed
- 1 10 oz. can condensed cheese soup
- 1/2 cup water
- Use medium-high heat and a large skillet
- Brown the beef how you normally would
- Turn stove to medium
- Add the tomatoes and stir
- Add the chopped onions and stir
- Mix in taco seasoning
- Add the beans, stir, and let them get warm (1-2 minutes)
- Stir in condensed cheese soup and water
- Mix together, drop the stove to medium-low, and let simmer for 3-5 minutes
- Serve in bowls for dipping, or put in your slow cooker and enjoy throughout the day!