Recipe of the Week: Layered Taco Dip

The following recipe for Layered Taco Dip variants is from reader S.A.

S.A.’s Introduction:

We know the phrase “Beans, Bandaids, and Bullets.” While I love beans, in fact, almost any bean except for kidney beans, and can eat them everyday, some people can’t or don’t want to.  A nice alternative to a bowl of beans is Layered Taco Dip. This easy recipe has many, many variations, and is well-loved in Texas and perhaps other places, as well. It can be served as an appetizer, main dish (if you include plenty of protein), or a side dish.

I prefer Frito Lay Bean Dip with its flavor. Beans plus shredded cheddar = complete protein. But canned frijoles are much cheaper and really, in a pinch can make an acceptable dip. Just add more salsa and perhaps canned jalapeño slices to ramp up the flavor. Canned frijoles are boring compared to Frito-Lay Bean Dip. You can also mix in a can of yellow corn or tasty little shoepeg corn as a layer for even more protein.

Serve with tortilla corn chips or fried flour tortilla triangles. Enjoy!

BASIC Ingredients
  • Can of Bean Dip
  • 8 oz Guacamole Dip
  • 8 oz Sour Cream
  • 1/2 Jar or more of medium  Salsa — any brand you prefer
  • 8 oz Shredded Cheese
Additional Optional Ingredients

Any of the following may be added, to suit your taste:

  • Can of refried beans or store brand of bean dip in place of Frito-Lay Bean Dip
  • 16oz sour cream with a packet of taco mix stirred in
  • Ground beef cooked with a taco mix packet
  • Sliced avocado
  • Lime juice (squeezed over guacamole)
  • Storebought or homemade guacamole
  • Jalapeño slices from a jar
  • Diced yellow onions
  • Fresh cilantro, as a topping
  • Diced tomatoes
  • Chopped green onions
  • Chopped chives
  • Sliced black olives
  • Shredded lettuce
Optional Ingredients FROM YOUR GARDEN
  • Lettuce
  • Tomatoes
  • Yellow or White Onions
  • Corn
  • Green onions
Optional Ingredients From Your DEEP PANTRY
  • Stored, dried pinto beans in Mylar bags
  • Dried reconstituted sour cream
  • Dehydrated ground beef rocks
  • Dehydrated or freeze-dried vegetables

My basic recipe calls for a large, shallow, pretty dish with sides. Spread and layer the ingredients starting first with bean dip, finishing by topping with shredded cheese, then everything else in between.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long-term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!