With Cinco de Mayo just around the corner, last week the Brown Eyed Baker (a favorite blogger of mine) featured a few recipes with a Mexican flavor. Her Taco Dip caught my eye because it is so colorful and just looked “fun!” I had just made our favorite outstanding meatloaf for dinner and had set aside about 3/4 lb of ground beef thinking I might make some tacos.
This dip played a huge part to the success of our Taco Tuesday! It is very easy and fast to make with a can’t get enough taco taste. The tacos were good but the dip was great!
We ate ourselves silly but still had a goodly amount of dip leftover. I covered it up tightly with plastic wrap and a couple of days later turned it into a really tasty taco salad!
I started with freshly washed and shredded Romaine lettuce. I added the leftover taco meat, cut up grape tomatoes, a few crushed taco shells, a bit of shredded Fiesta Cheese and then stirred in the remaining taco dip.
Fantástico! Asombroso! Delicioso!
Cinco de Mayo is celebrated by Mexican-Americans and many others on the 5th of May, commemorating the Battle of Puebla of May 5, 1862, in which Mexican forces defeated an invading French army far superior in numbers and equipment. Although not a religious holiday I think any national or cultural holiday is a good occasion to pray for our country or cultural group.
2 Corinthians 12:9-10
“But he said to me, “My grace is sufficient for you, for my power is made perfect in weakness.” Therefore I will boast all the more gladly of my weaknesses, so that the power of Christ may rest upon me. For the sake of Christ, then, I am content with weaknesses, insults, hardships, persecutions, and calamities. For when I am weak, then I am strong.”
Muchas bendiciones,
~Catherine
- 1 (16-ounce) container of sour cream
- 1½ cups mayonnaise
- 1 store-bought packet taco seasoning or 2 Tablespoons homemade
- Shredded lettuce
- 1 tomato, chopped
- Shredded cheddar cheese
- In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended.
- Spread in a 2-quart or 3-quart baking dish.
- Top with the shredded lettuce, chopped tomato and shredded cheese.
- Refrigerate until ready to serve.
- Leftovers can be stored, covered, in the refrigerator for up to 3 days.
Recipe from The Brown Eyed Baker