The Curse

Day: Eighty Eight

Photo taken on Thursday, October 28, 2010 in the Surge kitchen after lunchtime.

The potluck was yesterday and since I was not here but definitely prepared for it already, I bring my dish in today instead. My coworkers had requested I make it for the potluck and I couldn't deny them even though I am a day late and judging by the picture to the right, they still really enjoyed it.

This is what is left of the Reab Taco Dip. It goes so fast that some people didn't even get a scoop! I feel terrible and promise to make more next potluck but in the meantime, I will share you the secrets of the taco dip:

I cannot take credit for the taco dip idea; it is all Steve. One night after we finish our Mexican dinner of tacos, chips & con queso, and quesadillas we realize there is still a lot of meat left over but no more taco shells. Instead of going out tomorrow and getting more taco casings, Steve suggests we dump the meat into the con queso dip and the leftovers can be eaten with chips. The next day we try this concoction and it is FANTASTIC! Steve is definitely onto something here...

I am now going to divulge the secrets and I must warn you, if you don't follow the directions it won't be fantastic just good.

Step One: Go to the store and buy the "special ingredients". This is where the secrets are hidden. First make sure to buy the regular sized Tostitos con queso dip (medium spiced) because it's the best brand out there. Trust me, we have tried others and they do not compare. Second you HAVE to get a packet of Taco Bell taco seasoning, HAVE TO! We have tried countless others, Old Paso, store brand, others, and they're just not as good. The taco dip will taste salty or it won't have as much of a kick. There's something special about Taco Bell seasoning, maybe it's dropped on the floor or made with Grade D spices but whatever the reason it's the best. It is also hard to find. If you live near a Waldbaums they always carry it, if you don't, maybe online or another grocery store? I know Stop & Shop doesn't carry it. And the best chips to get the job done are Tostitos Scoops only because the meat (oh yeah! the meat! make sure to get a pound of beef chop meat any leanness is fine because you're draining the fat anyway) is easier to scoop up.

Step Two: Go home. Fry up the pound of chop meat. Drain the fat (I recommend using a turkey baster to get it out, works better than a spoon. Steve taught me that one.).

Step Three: The taco seasoning then tells you to dump 3/4 water into the meat with the seasoning. Do that direction, it's a good one. Once you mix it in let it simmer as you go onto Step Four.

Step Four: Dump the con queso into a microwave safe bowl and heat it at 30 second intervals until it's piping hot. It'll probably take a total of three minutes to get it that hot but stirring it up every 30 seconds prevents it from bubbling up and decorating the inside of your microwave in cheese.

Step Five: Once that's hot, start spooning the meat into a bowl, a festive one is best. We use one that is orange and blue that has a positive message at the bottom about enjoying your day. There will be some watery seasoned goodness amongst the meat, it is okay if you get some in the bowl because it adds flavor but try to leave most of it in the pan. Then take the queso dip and pour it over the meat and mix it all up.

Ta-Da! Taco dip! Yum.