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This cheesy taco dip will be the star of your parties and gathering! Serve it with homemade rosemary garlic tortilla chips for more flavor! Game days are going to be delicious!
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5 from 1 vote

Cheesy Taco Dip with Homemade Rosemary Garlic Tortilla Chips

This cheesy taco dip will be the star of your parties and gathering! Serve it with homemade rosemary garlic tortilla chips for more flavor! Game days are going to be delicious!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Appetizer
Cuisine: American
Servings: 3
Calories: 180kcal

Ingredients

Cheesy Taco Dip:

  • 2 tablespoon vegetable oil
  • ½ lb ground beef
  • 1 onion chopped
  • 2 teaspoon taco seasoning
  • 1 can black beans drained and rinsed
  • 1 cup shredded Mexican Cheese Blend
  • 1 Avocado diced
  • ½ cup Pace® Salsa

Rosemary Garlic Tortilla Chips:

  • 5 flour tortillas
  • 2 tablespoon olive oil
  • 2 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 cup Pace® Picante Sauce

Instructions

Cheesy Taco Dip:

  • Preheat the oven to 350F.
  • Heat oil in a pan over medium heat. Saute ground beef and onion until the ground beef is brown and cooked. Add taco seasoning, saute for a couple of minutes.
  • Add in black beans and mix. Transfer to an oven safe dish, top with Mexican Cheese Blend and bake in the oven for 15 minutes until cheese is melted. Top with avocado and Pace® Salsa.

Rosemary Garlic Tortilla Chips:

  • Preheat the oven to 350 F. Line a baking sheet with parchment paper.
  • Brush olive oil on both sides of each tortilla. Sprinkle both sides with rosemary and garlic. Cut each tortilla into 6-8 pieces and place them on the baking sheet. Try not to overlap them.
  • Bake in the oven for 8 minutes.
  • Serve with Pace® Picante Sauce.

Nutrition

Calories: 180kcal