Taco Dip |
4 oz freshly ground beef (pismo trim), Copper Creek VE 053438
1 tb taco seasoning, VE 039715
¾ c. green chili queso blanco – see recipe
½ c. taco meat, warm – see recipe
¼ c. guacamole – see recipe
1 tsp cilantro, chopped, ProAct VE 007196
4 oz tortilla chips VE 084641
Guacamole |
2 ripe avocados, Western VE 006065
1 tb freshly juiced lime, Walsma & Lyons VE 001490
2 tb cilantro, chopped, ProAct VE 007196
2 tb shallot, finely diced, ProAct VE 003366
½ tb kosher salt, Diamond Crystal VE 066782
Green Chili Queso Blanco |
4 ½ c. queso blanco, JTM 043918
1/3 c. diced green chiles, Packer VE 044807
½ tb ground cumin, McCormick VE 071921
¾ tsp garlic powder, McCormick VE 039573
¾ tsp onion powder, McCormick VE 071964
¼ tsp cayenne, McCormick VE 032367
For the Guacamole | Place avocados in a mixing bowl and mash to desired consistency. Fold in lime juice, cilantro, shallot, and salt. Mix well and reserve.
For the Green Chili Queso Blanco | Combine queso blanco, green chiles, cumin, garlic powder, onion powder, and cayenne in a saucepan. Heat over medium-low heat, stirring frequently, until hot and smooth.
For the Taco Dip | Brown ground beef in a skillet over medium-high heat until fully cooked. Drain excess fat if needed. Stir in seasoning blend and cook 2–3 minutes until evenly coated and fragrant. Hold warm.
In a serving bowl, first ladle the warm queso blanco, then top evenly with the warm taco meat. Finish with a large dollop of guacamole in the center and garnish with cilantro. Serve immediately with tortilla chips.
Yields 1 appetizer portion
MAILING ADDRESS
Van Eerden Foodservice
PO Box 3110
Grand Rapids, MI 49501
GRAND RAPIDS SHIPPING ADDRESS
Van Eerden Foodservice
650 Ionia SW
Grand Rapids, MI 49503
FORT WAYNE SHIPPING ADDRESS
Van Eerden Foodservice
8252 Smith Rd
Fort Wayne, IN 46809
