FOFF Mucho Loco Taco Dip

This weeks Fusion of Food and Friends (aka FOFF) recipe is found on page 12 of Carla Vavala’s book

The recipe is by Mark Palazzo.  Mark certainly knows how to whip up an awesome dip!  Mucho GOOD!

Mark’s recipe was made with ground beef and full fat options. If you choose to add ground beef, cook it in a skillet until brown.  You will also need a package of taco seasoning if adding meat. Once the meat is brown, add the seasoning and as much water as required by package directions. After this, continue with the rest of the assembly directions below.

To use the meatless, somewhat healthier option, follow below.

Serves – Enough for a Football Party

• 1  8oz pkg. fat free cream cheese (lets keep it on the healthier side)
• 16 oz chili beans – don’t drain.
• 11 oz can of Southwestern style corn – drain and rinse.
• 1 jar (16 oz) your favorite salsa
• 2 cups shredded pizza blend cheese mix (or just use cheddar)
• 2 Italian plum tomatoes, cut in small cube
• 1 cup shredded lettuce
• 1 large shallot, chopped
• 1 bag corn tortilla chips

Preheat the oven to 375 F.  Spray the bottom of a 9 x 9 baking dish with non stick spray.

Spread the cream cheese over the bottom of the dish.

Pour the corn over the cheese. *If using meat-taco seasoning mixture, simply add it over the cheese.

Pour the beans (un-drained so you get the sauce) over the corn.

Add the shredded cheese.

Add the salsa.

Cover the top with lettuce.

Cover the lettuce with the tomatoes and shallots. *I sprinkled a little red pepper over the top.

Bake for 20 – 30 minutes or until bubbling.  Serve with chips.

Yum! It’s looking scrumptious.

Uh Oh! This is GOOOOD!

*This will freeze well. If you freeze, don’t add the lettuce, tomato or shallots until you are ready to thaw it out and cook it as per the directions above.

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