Categories: appetizers, not tried
Ingredients
- 2 packages (8 ounces each) cream cheese, softened
- 1 carton (8 ounces) French onion dip
- 1 envelope ranch salad dressing mix
- 1 pound ground beef
- 1/4 cup water
- 1 envelope taco seasoning
- 1 large tomato, chopped
- 2 cups (8 ounces) shredded cheddar cheese
- 1 medium onion, chopped
- 1 cup sliced fresh mushrooms
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- Tortilla chips
Directions
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In a small mixing bowl, combine the first three ingredients; beat until smooth.
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Spread on a 12 inch or 14 inch serving plate.
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Refrigerate for 1 hour.
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In a skillet, cook beef over medium heat until no longer pink; drain.
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Add water and taco seasoning; cook and stir for 5 minutes.
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Cool completely.
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Spread over the cream cheese layer.
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Refrigerate.
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Just before serving, sprinkle with tomato, cheese, onion, mushrooms, and olives.
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Serve with chips.