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.



Simple Summer Meals on the Run

Simple Summer Meals on the Run! - Fun with Family with Rebecca

We’re getting into my favorite season of the year: lake season! For those who are lucky enough to live on the water year round, perhaps the excitement doesn’t overcome them quite like it does me. This is the time of year when my family gives up dusting and vacuuming for the summer, doesn’t invite company to visit our home, and perpetually leaves the suitcases out on the coffee tables in our family room – always in packing and unpacking mode throughout the week – all summer long until the new school year starts. When each Thursday night comes, we tuck the kids into bed, then load up the car so that at 5:00 on Friday, we can hit to the road!

During particularly hectic weeks, I order groceries for the weekend menu and a bag of ice from CobornsDelivers and have them deliver my order to my office. I meet them in the parking lot with a cooler in my trunk and voila! I’m all set for the weekend.

In order to survive the madness of constantly being on the go, we plan our weekend meals to be as simple as possible. Yes, sometimes we bring a box of cereal for breakfast or PB&Js for a boat ride, but we honestly eat pretty delicious food by simply planning smart. For instance, we don’t ever bring loaves of bread – they always get smooshed; instead we use pitas, tortillas or sandwich rounds. And there’s nothing wrong with the occasional meat/cheese/crackers combo or veggie tray on the boat if it’s too nice to come in to shore for a meal.

This year for Memorial Day weekend, here’s what we are bringing.

Friday Dinner – BLT Wraps & Grapes

Simple Summer Meals on the Run - BLT Wraps

Time- Saving Tip: Use precooked bacon.

Saturday Breakfast – Campfire Omelets & Sliced Watermelon

Simple Summer Meals on the Run - Campfire Omelets

Time- Saving Tip: At home, mix eggs, cooked sausage, chopped peppers and onions, milk and cheese and bring along in a Ziplock.

Saturday Lunch: Tacos in a Bag

Simple Summer Meals on the Run - Tacos in a Bag

Time- Saving Tip: At home, brown taco meat and simply reheat before filling chip bags. Have kids help chop olives, avocado, lettuce and tomatoes.

Saturday Dinner: Pie Iron Pizza Pockets, Lettuce Salad & S’mores

Simple Summer Meals on the Run - Pie Iron Pizza Pockets

Time- Saving Tip: Use pizza sauce in a squeeze bottle and Deli Flats for the crust

Sunday Brunch: Campfire Oatmeal, Skewered Bacon & Cut Watermelon

Simple Summer Meals on the Run - Campfire OatmealSimple Summer Meals on the Run - Campfire Bacon

Time- Saving Tip: At home, combine all the dry ingredients for the oatmeal and bring along in a Ziplock.

Sunday Lunch: Tabbouleh Salad in Pitas, Celery and Hummus

Simple Summer Meals on the Run - Tabbouleh Salad in Pitas

Time- Saving Tip: At home, prepare Tabbouleh – the longer it marinates, the better the flavor.

Sunday Dinner: Sausage Hobo Dinners, Jiffy Pop & Fruit Pies on the Fire

Simple Summer Meals on the Run - Sausage Hobo Dinners

Time- Saving Tip: If you’ve caught some fish, you can easily sub fish for the sausage.
Use biscuits in a tube for pie crust – simply flatten one out inside each pie iron side, then scoop in some pie filling and close them tightly before cooking on the fire.

Monday Breakfast: Cereal, Milk, Yogurt & Leftover Fruit

Monday Lunch: Leftovers!

It never hurts to resort to PB&J if you run out of leftovers; although, I’ve never once had that happen. Ever.


The key to all of this is to relax and go with however the weekend flows. You might have an impromptu potluck with neighbors or a rainstorm that sends you to a nearby restaurant. Or maybe you’ll get lucky like we once did and find a fantastic wild blueberry patch and eat an entire lunch of blueberries. Wherever your summer weekends take you, make some memories without having to spend your weekend in the kitchen!

Coborn’s, Inc. Communications Manager

Click Here for more articles written by Rebecca. - Fun with Family with Rebecca

Nutritious & Realistic Meal Planning

A peek into Kelly's meal plan... Nutritious and Realistic Meal PlanningImagine coming home from work to a long mahogany table set with fine china and sparkling crystal.  A rainbow assortment of fresh fruits and vegetables and a steaming hot entrée greet your senses.  Can you smell the roast beast?  Of course, your servants pour you a cold beverage before you join your impeccably-dressed, well-mannered children at the table.  You eat a healthy, balanced, gourmet meal before you retire to the study while somebody else does the dishes.  Aaaaahhh.  Time to wake up!

Sure, in my fairy tale world, I’d have a fancy, three-course gourmet meal served on fine china.  But in reality, some days it’s tacos on a paper plate.  That’s REAL LIFE for this mom.  This mom has a hubby and three teenagers to feed.  I also have a passion for feeding them well.  To me this does not mean fairy tale perfection, but does mean making the effort to serve nutritionally balanced meals and healthy snacks.  Unfortunately, I do not have staff (or a royal budget) to handle this.  I am the staff and it takes a little bit of planning to make this food fairly tale a reality.

Nutritious and Realistic Meal Planning - www.cobornsblog.comIn order to accomplish this and keep my sanity, I try to stay organized and plan ahead for upcoming meals.  I find we eat healthier if we have a weekly menu plan.  I usually start by reviewing the Coborn’s flyer in the Sunday paper and base our meals on what is on sale for the week.  I do like to save a buck!  I have found it is possible to eat healthy on a budget.

Coborn’s has another tool in their stores that really helps us eat better and get more bang for our buck.  The NuVal nutritional scoring system, available in all Coborn’s stores, factors in over 30 nutritional components and assigns foods a score between 1-100.  The higher the score—the better the nutrition.  I love this, tool!  After all, who has time to sit and scour the nutritional panel for each product? NuVal does that for me.  All I do is glance at the NuVal score on the shelf tag to help me decide which product is a better choice for my family.  It’s that easy.

Nutritious and Realistic Meal Planning - www.cobornsblog.comThey even include some NuVal scores in their weekly ads.

After checking out the sales of the week and paging through a couple of my tried-and-true cookbooks, I start my grocery list.  I find having a list, a plan-of-attack, for the store keeps me on track and prevents me from filling my cart with less nutritious extras.  Planning ahead also saves time.  I can make one or two weekly visits to Coborn’s instead of daily ones.  That leaves more time to cook and eat with my family.

We have a small chalkboard on the door of our pantry.  That is where I write down the menu plan for the week.  At a glance, I know if I need to plug in the crockpot or thaw some meat before heading out for the day.  It keeps me organized and on track.

As you can see, this week chicken breasts and beef roasts are on sale as well as broccoli, lettuce and taco fixin’s.  We’ll have sautéed chicken breasts on Monday with family favorite chicken lettuce wraps on Thursday.  And, a build-your-own taco bar is a great way to start the weekend.  Tacos are princess (ok, teenager) and budget-friendly.

By taking a few minutes on Sunday afternoons to plan our weekly menu, I am able to reduce my stress and increase our bottom line as well as our nutrition.  While it might not meet up to my fairy tale ideal, it sure does help my reality.  Now…where did I put my tiara?

Until next time, dream big and eat well!



Click here to find more of Kelly’s blogs.


Weekly Ad Recipe – Six Layer Taco Dip - Six Layer Taco Dip

Six Layer Taco Dip
  • 1 Fully Ripe Avocado, cut in half, divided
  • 8 Oz. Cream Cheese, softened
  • 1 Cup Sour Cream
  • 2 T. Taco Seasoning Mix
  • 3 T. Salsa
  • 1 Small Tomato, chopped
  • 1 Cup Cheddar Cheese, shredded
  • ¼ Cup Red Onion, chopped
  1. Mash half the avocado with cream cheese until well blended; spread onto bottom of plate.
  2. Mix sour cream and seasoning mix; spread over cream cheese mixture.
  3. Chop remaining avocado; mix with salsa.
  4. Spread over sour cream layer; cover with remaining ingredients.
  5. Refrigerate several hours or until chilled.
  6. Serve with tortilla chips.


Weekly Ad Recipe – Grilled Southwestern Steak Grilled Southwestern Steak Recipe

This was a great steak of you like a little spice in your life. I have also prepared this recipe with my favorite barbecue sauce in place of the steak sauce and that give it even more flavor.  Enjoy….I did!
– Jayne, Coborn’s Meat & Seafood Merchandiser

Grilled Southwestern Steak
Serves: 4
  • 2 Boneless Beef Ribeye Steaks (1 lb.)
  • 2 tsp. Olive Oil
  • 1 T. Taco Seasoning Mix
  • ¼ Cup Steak Sauce
  1. Heat grill to medium heat.
  2. Brush steaks with oil; coat with taco seasoning.
  3. Let stand 5 minutes.
  4. Grill 5 minutes, turning after 3 minutes.
  5. Brush with steak sauce; grill 4-5 minutes until internal temperature of meat reaches 145°F., turning after 2 minutes.
  6. Remove steaks from grill; cover with foil.
  7. Let stand 5 minutes before slicing.
Suggested Wine Pairing: Dancing Bull Zinfandel