Layered Taco Dip

Layered Taco Dip

As I am adding the details to this blog, it is a dreary Wednesday. It’s already been a long week of work and I am ready to relax, but of course my day doesn’t end at the 5:00pm hour- we have a potluck to go to tonight. You know I love a good potluck, but I’m burnt out, have a case of the mid-week blues and need an easy recipe. For tonight, I decided to make a taco dip to share. It’s easy, quick, you don’t need a lot of ingredients and it’s always sure to be a hit.

In my recipe I simply top my sour cream, cream cheese, taco seasoning mixture with shredded lettuce, green onions, chopped tomatoes and shredded cheese. That is only because I have a picky family, you could add many more ingredients to this for some extra flavor. For example I’ve tried things like sliced black olives, black beans, chopped jalapeños, sliced avocado, salsa, taco sauce, diced chilies, etc. You get the idea. So be creative, add what you like and serve with your favorite tortilla chips. I hope you enjoy this yummy dish and that you keep calm and carry on through the rest of your work week. Stay strong- the weekend is in sight!

Layered Taco Dip
  • 2 - 1 Oz. Packages Taco Seasoning Mix
  • Shredded Lettuce
  • 16 Oz. Cream Cheese
  • 16 Oz. Sour Cream
  • Shredded Cheddar Cheese
  • 1 Cup Tomatoes, chopped
  • 6 Green Onions, chopped
  1. In a large bowl mix together cream cheese and sour cream. Use electric mixer to obtain a less lumpy texture, or stir by hand to create a cottage cheese texture.
  2. Add both packages of taco seasoning mix.
  3. Spread evenly onto a serving platter.
  4. Evenly layer shredded lettuce, onions, cheese and tomatoes on top of cheese mixture.
Add more layers by using black olives, black beans, chopped jalapenos, sliced avocado, salsa, taco sauce, diced chilies, etc.
You can also season the top of the dip with a Mexican seasoning mix.



Weekly Ad Recipe – Tuna With Avocado Salsa

Weekly Ad Recipe - Tuna With Avocado Salsa

If you like tuna on the grill you are going to love this recipe. Adding the salsa to this recipe puts it over the top. The flavor of lime juice, cilantro and a little spice from the jalapeño is fantastic! Enjoy… I did!

Coborn’s Inc. Meat And Seafood Merchandiser

Tuna With Avocado Salsa
Serves: 6
  • 1-1/2 Lbs. Fresh Tuna Steaks
  • ¼ Cup Lime Juice
  • 2 tsp. Chili Oil
  • 2 T. Fresh Cilantro, finely chopped
  • 1 Clove Garlic, finely chopped
  • ½ tsp. Salt
  • 1 Cup Avocado, pitted, peeled and chopped
  • 1 Kiwi Fruit, peeled and chopped
  • 1 Med. Green Onions, Chopped
  • 1 Jalapeno Chile, seeded, finely chopped
  • 2 T. Lime Juice
  • 2 T. Fresh Cilantro, chopped
  1. In small glass dish, mix remaining tuna ingredients.
  2. Add tuna; turn to coat with marinade.
  3. Cover; refrigerate, turning once, at least 30 minutes but no longer than 2 hours to marinade.
  4. In medium bowl, mix all salsa ingredients; refrigerate.
  5. Spray grill rack with cooking spray.
  6. Heat gas or charcoal grill.
  7. Remove tuna from marinade; reserve marinade.
  8. Place tuna on the grill.
  9. Cover grill; cook over medium heat 11 to 15 minutes brushing 2 or 3 times with marinade and turning once until internal temperature of tuna reaches 145 degrees.
  10. Discard any remaining marinade.
  11. Top tuna with salsa.
Suggested Wine Pairing Toad Hollow Chardonnay


Weekly Ad Recipe – Slow-Cooker Jambalaya

Weekly Ad Recipe - Slow-Cooker Jambalaya


This is a great recipe if you want to add a little spice in your life. Heat up this Cajun favorite by sprinkling with more red pepper sauce just before serving. Andouille sausage is traditionally used for this dish so if you don’t care for spice in this recipe you can substitute with Smoked Sausage. Enjoy…I did!

Coborn’s Inc. Meat and Seafood Merchandiser

Slow-Cooker Jambalaya
  • 1 Cup Onion, chopped
  • 1 Cup Green Pepper, chopped
  • 1 Cup Celery Stalks, chopped
  • 3 Garlic Cloves, chopped
  • 28 oz. can Diced Tomatoes, undrained
  • 2 Cups Fully Cooked Coborn’s Signature Smokehouse Andouille Sausage or Smoked Sausage, chopped
  • 1 T. Parsley Flakes
  • ½ tsp. Dried Thyme Leaves
  • ½ tsp. Salt
  • ¼ tsp. Pepper
  • ¼ tsp. Red Pepper Sauce
  • ¾ lb. Wholey Cooked Shrimp, tails removed (thawed, if frozen)
  • 4 Cups Hot Cooked Rice
  1. In 4 quart to 6 quart slow cooker, mix all ingredients except shrimp and rice.
  2. Cover; cook on low heat setting 7 to 8 hours.
  3. Stir in shrimp, cover and cook on low for 30 minutes or until shrimp is heated through.
  4. Serve jambalaya with rice.



Weekly Ad Recipe – Spiced Pumpkin Cupcakes - Spiced Pumpkin Cupcakes

Spiced Pumpkin Cupcakes
Serves: 24
  • 1 Box Pillsbury Yellow Cake Mix
  • 1 Cup Canned pumpkin (not pumpkin pie mix)
  • ½ Cup Water
  • ⅓ Cup Crisco Vegetable Oil
  • 4 Eggs
  • 1½ Tsp Pumpkin Pie Spice
  • 1 Tub Cream Cheese Frosting
  1. Heat oven to 350°F (325°F for dark or nonstick pan).
  2. Place baking cups in each of 24 regular-size muffin cups.
  3. In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds.
  4. Then on medium speed 2 minutes, scraping bowl occasionally.
  5. Divide batter evenly among muffin cups (about two-thirds full).
  6. Bake 19 to 24 minutes or until toothpick inserted in center comes out clean.
  7. Cool in pans 10 minutes; remove from pans to cooling rack.
  8. Cool completely, about 30 minutes.
  9. Frost cupcakes with frosting. Store loosely covered.