We had a big weekend “Little Boy” turned 6 all week and all weekend. “Little Boy’s” birthday is February 29th. For a guy that didn’t get a birth date this year he certainly got to party like a rock star. We had 20 people for dinner on Friday and my side arrived with another 16 on Saturday. We filled their bellies with chili, chicken noodle soup, homemade corn bread and taco salad and taco dip. They filled our house with chatter, and laughter, jokes and love for “Little Boy.” We finished the night by singing happy birthday and blowing out candles a top of spiderman cupcakes. Wrapping paper flew through the air. The toy closet has now be restocked and we are at rest until the next birthday in April.
Chilli, chilcken noodle and taco dip are not probably not a menu the top chefs would have developed but oh well. We don’t stand on formality here so when someone has a food wish it is always granted.
Our family loves this taco dip. It is a staple and all events and holidays. It definitely serves a crowd.
Taco Dip
Taco Dip
2 lb hamburger (I like to use the leanest available)
16 oz sour cream (I like the lite version)
1 c shredded cheddar cheese
1 c shredded lettuce
1 15 oz can refried beans
1 12 oz can tomato sauce
1 pkg taco seasoning
1 small can sliced olives
tomatoes, onions optional
1. Brown and drain ground beef. Be sure to crumbled the ground beef in small pieces.
2. Add 1/2 pkg of taco seasoning, refried beans, and tomato sauce to the grouned beef. Stir and heat through until mixture is combined.
3. Pour mixture into a 9X13 pan. Chill until mixture is firm.
4. Mix remaining taco seasoning with sour cream. Spread over beef mixture
5. Top sour cream with cheese, lettuce, olives and tomatoes and onion if you choose.
6. Service with tortilla chips.
In the picture this I put half of the ingredients in a 9×9 pan. I froze the remainder of the recipe. The beef mixture can be used to make burritos.
