Leftover Taco Mexican Dip Recipe 🌮🇲🇽
Description:
This Leftover Taco Mexican Dip recipe is a brilliant solution for repurposing those extra taco fixings from last night’s dinner! It’s incredibly versatile, serving as both a delectable dip and a scrumptious topping for your leftover shredded lettuce. You can even customize it to your liking – omit the Spanish rice for a less starchy dip, or keep it in for a satisfying meal on a bed of lettuce. It’s a culinary delight that’s sure to satisfy your cravings! 😋
Ingredients:
- 1 cup Spanish rice 🍚
- 1 1/2 cups ground beef 🥩
- 3/4 cup salsa 🍅
- 1 cup cheddar cheese, shredded 🧀
- 1 1/2 cups lettuce, shredded 🥬
- 4 cups tortilla chips 🌽
- Green onion, for garnish (optional) 🌱
- Sour cream, for serving (optional) 🥄
- Black olives, sliced (optional) 🫒
Nutritional Information (per serving):
- Calories: 252.9
- Fat: 15g
- Saturated Fat: 9.3g
- Cholesterol: 49.5mg
- Sodium: 850.1mg
- Carbohydrates: 15.4g
- Fiber: 4.8g
- Sugar: 2.6g
- Protein: 15.5g
Instructions:
| Step | Description |
|---|---|
| 1 | Spread the bottom of a sprayed 8×8 casserole dish with the beans. |
| 2 | Layer the Spanish rice (if using) and taco meat on top of the beans. |
| 3 | Pour the salsa over the rice and taco meat. |
| 4 | Sprinkle the shredded cheddar cheese on top. |
| 5 | Bake at 375°F (190°C) for 35 minutes or until heated through. |
| 6 | Serve over shredded lettuce as a salad or with tortilla chips as a dip! |
Tips:
- Feel free to customize this recipe with your favorite taco toppings, such as sliced jalapeños or diced tomatoes.
- For a healthier option, you can use ground turkey or chicken instead of beef.
- Make it a complete meal by adding some black beans or refried beans as a layer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Enjoy this delicious Leftover Taco Mexican Dip as a hearty snack, appetizer, or even a quick weeknight dinner. It’s guaranteed to be a hit with family and friends alike! 🎉
