I saw a similar recipe on pinterest for a taco dip (vegeterian though) here. I had to attempt this awesome dish so, I adapted this into a meatier version. I had so much fun making this dish, so much for never ‘play with your food’.
What you’ll need for this:
1 small brown onion
1 small red capsicum (bell pepper)
500g mince meat
1 packet of Old El Paso Taco mix
1 can of Old El Paso Mexe-Beans
2 cups of sour cream
1 clove garlic, diced
2 jars of Old El Paso Salsa (mild, medium or hot depending on your preference)
1 bunch of spring onions
For the tombstones:
2 large tortillas
Black writing icing
1. Chop the onion and capsicum (keep them separate) into 1 inch pieces
2. Add some oil to a fry pan and brown the onions.
3. Add the 5o0g of mince meat and cook until it’s seared
4. Next, add the chopped capsicum and cook for a further 2 minutes
5. Pour the Taco mix and Mexe-beans over the meat and mix it in well. This should take about 60-90 seconds. Once it’s mixed in, set aside in a seperate bowl.
6. Using the same frypan, brown the chopped garlic. Meanwhile, crush the avocado in a small bowl. Once the garlic is brown, stir it into the avocado mix.
To make the tombstones and tree:
1. pre-heat the oven to 180*C
2. use a pair of scissors and cut out the shapes of the tombstones and tree
3. place the shapes onto a lined baking tray and cook for 5 minutes, or until brown
4. let them cool, then using the writing pen, add the “RIP” and crosses text on a few
ADDING IT ALL TOGETHER
1. First Layer: the mince, onion and capsicum mix in a large
2. Second Layer: pour over the 2 cups of sour cream and add the avocado and garlic. Use a spoon or fork to spread it evenly across the meat
3. Third Layer: Pour over the Salsa and spread evenly
4. Fourth Layer: Sprinkle the chopped spring onions evenly across the top
Add the tombstones and serve. This can be served hot, or chilled (it’s delicious either way!)
This has so much flavour, and will look great for any Halloween themed event you decide to throw!! Enjoy!