Hot Taco Dip
Author: 
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 teaspoon olive oil
  • ⅓ cup diced onion
  • 1 pound lean ground turkey
  • For the turkey seasoning:
  • 2 teaspoons chili powder
  • ½ teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 2 pinches of salt
  • ¼ cup water
  • 1 large can (30 ounces) refried beans
  • ⅓ cup diced pickled hot jalapeños, such as Mezzetta brand
  • ⅓ cup diced pickled sweet peppers, seeds removed, such as Mezzetta brand
  • 2 cups sour cream
  • 2 cups shredded cheddar cheese
  • ½ cup sliced black olives
  • ⅓ cup sliced green onions
  • ¾ cup diced tomatoes
  • chopped cilantro (optional)
Instructions
  1. Preheat oven to 350 degrees. In a large non-stick skillet add the oil, onions and ground turkey. Using a wooden spoon break up the meat until small crumbles have formed. Cook for about 5 minutes. Next add the taco seasoning (chili powder, cumin, onion powder, garlic powder and salt) and stir well. Add ¼ cup water, bring to a boil, then simmer until done, another 5 minutes. Transfer meat to a colander and let it drain (or else you will have too much liquid in your dip).
  2. In a 8x13 casserole dish, layer beans, drained turkey meat, add a layer of the jalapeños and peppers. Spread 2 cups sour cream over the top. Top with cheddar cheese and olives. Bake for 25 to 30 minutes or until hot and bubbly. Garnish with green onions and fresh tomatoes (cilantro optional). Serve warm with tortilla chips.
Notes
Add more or less jalapeños depending on preference for spicy food.
Recipe by Nutritious Eats at https://www.nutritiouseats.com/baked-taco-dip-giveaway/