Marie Edler’s Taco Dip

Marie Says: Green onions are optional.  May be served at once, however, it should be partitioned & refrigerated if not served all at once.  We love serving it with Tostitos Scoops Tortilla Chips

Marie Edler’s Taco Dip
Recipe type: Appetizer
  • 2 pkg. taco seasoning
  • 1 lb. ground beef
  • 1 pt sour cream
  • 1 medium head iceberg lettuce
  • 4 medium tomatoes
  • 1 bunch green onions
  • 1 bag Tostitos Scoops Tortilla Chips
  1. Mix 1 package of taco seasoning with the sour cream & set aside in the refrigerator. Brown the ground beef with the second package of taco seasoning, drain well & reserve.
  2. Evenly chop iceberg lettuce to a medium chop & reserve. Dice tomatoes to approximately ½" dice, drain & reserve.
  3. Slice green onions to a small slice (approximately ¼") & reserve.
  4. On a large serving platter, evenly spread ground beef mixture. Spread seasoned sour cream evenly on top of ground beef. Top evenly with the chopped lettuce, then diced tomatoes, then the green onions.
  5. Cover with plastic wrap until ready to serve.

Photo Courtesy of midnightcomm on Flickr

TexMex Casserole

Submitted by Foghorn Leghorn
Serves 6


1 can enchilada sauce 1 can chopped green chilies
1 can Cream of Mushroom soup 1 lb. ground beef
1 pack of taco seasoning 1 pack of Mozzarella/Cheddar Grated Cheese
1 bag of White Corn Tostitos ½ chopped onion


  1. Cook hamburger meat & onion & taco seasoning. 
  2. Drain meat & onions & place into bowl add cream of mushroom soup & enchilada sauce. 
  3. Add chilies & make sure it stirred up well. 
  4. Place tortilla chips into a casserole pan & place ingredients from bowl in on top of chips. 
  5. Preheat your oven to 350°F for 10-15 minutes. 
  6. Place shredded cheese on top of meat mixture in casserole dish; place into the oven & when cheese is melted take out of oven.