1/2 pound of hamburger cooked and seasoned with Ortega Taco Seasoning (Follow instructions on package). Cook meat mixture until no longer runny over medium low heat and stir often. Put in a container and cool in the fridge.
16 oz container of sour cream
12 – 16 oz container of cream cheese spread (in the tub instead of a box)
½ package of Ortega Taco Seasoning
Mix Cream cheese, sour cream and seasoning in a container and spread on bottom of 9 x 13 glass baking dish or round serving dish/platter.
Top with cooled taco meat, then layer the following on top of the meat mixture:
1 small sweet yellow onion chopped fine or green onion chopped
1 –2 large tomatoes seeded and chopped (if using Roma tomato’s I use 3-4)
4 oz can of drained sliced or chopped ripe black olives
8 oz of Kraft Finely shredded Cheddar Cheese (our your favorite kind of cheese)
Cover with Glad Wrap and refrigerate at least 2 hours or more before serving.
Serve with Restaurant Style/Scoops/Bite Size or other taco chip you enjoy.
Keeps well in the fridge for a few days.
16 oz container of sour cream
12 – 16 oz container of cream cheese spread (in the tub instead of a box)
½ package of Ortega Taco Seasoning
Mix Cream cheese, sour cream and seasoning in a container and spread on bottom of 9 x 13 glass baking dish or round serving dish/platter.
Top with cooled taco meat, then layer the following on top of the meat mixture:
1 small sweet yellow onion chopped fine or green onion chopped
1 –2 large tomatoes seeded and chopped (if using Roma tomato’s I use 3-4)
4 oz can of drained sliced or chopped ripe black olives
8 oz of Kraft Finely shredded Cheddar Cheese (our your favorite kind of cheese)
Cover with Glad Wrap and refrigerate at least 2 hours or more before serving.
Serve with Restaurant Style/Scoops/Bite Size or other taco chip you enjoy.
Keeps well in the fridge for a few days.
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