A friend came over the other day, helping Frank with the endless woods work in the aftermath of the “big storm” last summer. Taking down “widow makers” and other unsafe tumbled snarled trees in the side pasture. Helpers here are always welcome to join us for the mid-day meal, a regular warm big farm lunch. That day they were served Touchdown Taco Hot Dish. Our friend really enjoyed it and requested the recipe. I replied “Oh it is just a little modification of “The Pampered Chef” Touchdown Taco Dip, you can find the recipe online. I just throw in more things.
Well, this friend worked pretty hard to help us, so I went to find the original recipe. Ho Wah! Over the years, seems I’ve more than slightly modified the recipe. So figured as an additional thank you would write it up and give the redesigned into a hearty meal recipe to our friend. With that work done, well of course, am happy to pass it on to all of you as well. Sorry though, no photo as it never occurred to me to get a photo of a routine farm meal.
Touchdown Taco Hot Dish
1 can beans (whatever is in the pantry, black beans are our favorite, but Kidney Beans or Navy Beans) work too.
1 lb. lean ground beef (we use our own grass fed beef)
1 to 2 Tablespoons taco seasoning (Pensey’s is divine)
1 to 2 Onions chopped
1/2 to 1 avocado chopped
1/2 cup or so of sour cream
1/2 to 1 cup thick Salsa (home canned from our garden vegetables)
1 cup or more fresh grated Cheddar Cheese
Preheat oven to 425 degrees F
Brown chopped onion and ground beef seasoned with taco seasoning.
In a large round stoneware baking pan layer the ingredients:
Spread Beans in bottom. May drain or keep some of the liquid.
Next add the browned seasoned beef-onion mix
If avocado is available mix this into the meat layer.
Spread sour cream on top (can also use or mix with cream cheese if preferred).
Dab Salsa by the spoonful to desired amount.
Top with grated cheese. (Sharp Cheddar is awesome, but other cheese works too.)
***tip: I vary the amounts and ingredients above
based on what is in the pantry & frig AND with an eye to how full
the baking pan is getting. Too much stuff and it boils over. Wise is the one who puts a cookie sheet on the shelf below the baking pan. :D
Bake at 425 degrees F until cheese is browned. about 45 minutes in my oven at this temp. Ovens vary so adjust to what works for you.
Serve with sides of carrot sticks, celery sticks, taco chips, guacamole, salsa.
We so enjoyed the original dip that it evolved into a full meal deal. Has that happened to you too? Would enjoy hearing about any recipes you have changed so much they are no longer much like the original.
Now I must be off as our friend is here again, out in the woods with
Frank. And on the stove is a smoked turkey vegetable barley soup that
needs a little stirring and attention.