When I was a kid, I was absolutely infatuated with tacos. If we were at the mall and stopping to eat at the food court, I always wanted to go to Taco Bell. If my mom asked me what I wanted for dinner, the answer was always tacos. I couldn’t get enough of that seasoned beef in a crunchy shell and topped with lettuce, cheese and taco sauce, thank you very much.
Therefore, it should come as no surprise that I have been in love with this taco dip since elementary school.
While I love the simplicity of lettuce, tomato and cheese, you could add things like black beans, corn, green chilies… whatever you love to top your tacos with is fair game here. I highly recommend using your own <a href=”http://www.browneyedbaker.com/homemade-taco-seasoning-mix/”>homemade taco seasoning mix</a>, but store-bought packets will worth as well.
This dip has been around for as long as I can remember and one that my mom made often for get-togethers; everything from New Year’s Eve to Fourth of July. It was always a huge hit and as an adult, I’ve called it lunch on more than one occasion. After spending so much time talking about tacos, I’m inspired to revive a weekly taco night!
What are your favorite ways to make tacos?
One year ago: Bacon and Cashew Bourbon Caramel Corn
Two years ago: Homemade Buttermilk Ranch Dressing
Four years ago: Chocolate Biscuit Cake
Five years ago: Tres Leches Cake
Seven years ago: Fluted Polenta Ricotta Cake
My mom’s old recipe for Taco Dip – only a few ingredients and it’s ready in less than 10 minutes!
- 1 (16-ounce) container of sour cream
- 1½ cups mayonnaise
- 2 tablespoons homemade taco seasoning (or 1 store-bought packet)
- Shredded lettuce
- 1 tomato, chopped
- Shredded cheddar cheese
- In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended. Spread in a 2-quart or 3-quart baking dish. Top with the shredded lettuce, chopped tomato and shredded cheese. Refrigerate until ready to serve. Leftovers can be stored, covered, in the refrigerator for up to 3 days.