Tarantula Dip
By
Catie B
@CatieBBaker
8
I dated a guy who loved to cook. He would tell me what he was making and they never had normal names! It was scary at first, so I started looking at his recipes. Eased my mind. He was a good cook! This unusually named dip is the only name it has ever had, but why I never did find out! This is a layered, sassy, hot Mexican bean dip, baked to allow all the flavors to melt together. He always made two batches, side by side, one hot, and one mild. I like a choice of toppings to add. I am for mild myself, but the hot always goes too! But both are delicious. I hope you enjoy!
Blue Ribbon Recipe
Notes from the Test Kitchen:
Don't let the name scare you from trying this delicious dip. We loved all the yummy layers. Catie is right, cooking all the ingredients together really helps the flavors meld together. It's a fiesta of flavors in your mouth. We used pinto refried beans with ours but can't wait to try it with black beans next time. Yum!
Don't let the name scare you from trying this delicious dip. We loved all the yummy layers. Catie is right, cooking all the ingredients together really helps the flavors meld together. It's a fiesta of flavors in your mouth. We used pinto refried beans with ours but can't wait to try it with black beans next time. Yum!
Ingredients
- 1 lb
- ground round; browned and drained (sometimes I add a chopped onion to burger cooking prior to adding mix)
- 1 pkg
- taco seasoning mix
- 2 can(s)
- refried beans (no lard); or choose your favorite pinto or black
- 2 jar(s)
- salsa, hot or mild or one of each; 16 oz.
- 12 oz
- cheddar cheese; shredded
- As desired
- sour cream, olives, green onion, shredded lettuce, diced tomatoes, jalapenos
How to Make Tarantula Dip
- 1After browning and draining beef, add taco seasoning mix, continue as directed on taco package. While cooking, preheat oven to 350˚.
- 2Using two casserole dishes, adding the same ingredients and amounts to each, into an approximate 1 1/2 qts layer as the following: About 2 inches of refried beans (about 1/2 can for each layer).
- 3Add 1/2 cup salsa, hot in one dish, 1/2 cup mild in the other. You want a good cover layer over beans.
- 4Next, 1 cup shredded cheese evenly layered over salsa.
- 5Place 1/2 of seasoned ground beef, divided between two casseroles, evenly layered over cheese.
- 6Repeat layer of beans for each dish. Repeat layer of salsa - one hot, one mild. Repeat cheese layer. Repeat layer with remaining the seasoned ground beef.
- 7Top with final layer of cheese, generously covering beef.
- 8Bake in preheated oven for 30 minutes, until hot and bubbly.
- 9Serve with corn tortilla chips, or cut wedges of flour tortillas and bake until crispy and golden. Use as dipping chips.
Can serve with sour cream and jalapenos. Also, can set on side additional add-ins: chopped tomato, shredded lettuce, green onion, olives. - 10Vegetarian Version: Use any of the ground beef substitutes, that works best. You can use a veggie can of chili, but that is not as good as using Crumbles to make the 'beef" layer.
- 11Gluten Free: There are taco seasoning mixes that do not have gluten in them. Also, you can create a seasoning combo that will mimic the same with a slight thickener. Will post a recipe for that soon.
