Cindy's Tailgate Taco Dip

This is my version of taco dip. I bring it to every concert and football tailgate as well as family parties. It serves plenty of people and its very simple to make.

Here's what you will need:

- 9 x 13 baking dish ( I usually go with a disposable baking dish since its easier to clean up after a tailgate)
- 16 oz of cream cheese (about 2 bricks)
- 22 oz of salsa (chunky salsa is a good choice for this recipe, it gives the dip more texture)
- 1.25 lbs of ground beef
- 2 cups of a shredded Mexican cheese blend
- 1 packet of taco seasoning

Begin by spreading all of the cream cheese evenly across the bottom of the baking dish. As the cream cheese becomes room temperature it becomes easier to spread. When you finish spreading the cream cheese move the baking dish into your refrigerator.

Next cook your ground beef until it is well done (about 4-5 minutes).  Use a wooden spoon to separate the ground beef into small pieces as you are cooking it.

When your ground beef is cooked move it to a separate dish with paper towels on it to drain the fat.

Look at all of that drained fat!

Next put the meat back into the pan and add 2/3 cups of water and taco seasoning.  Mix this evenly into the ground beef.

When your ground beef is evenly seasoned it is time to add it to the baking dish.

Spread the ground beef evenly over the cream cheese.

Next add your salsa over the ground beef.

Spread the salsa evenly.

Now sprinkle your shredded cheese evenly over the salsa.

Now you are ready to put this in the oven.  Set the temperature for 375 degrees. Bake until cheese melts (about 4-5 minutes).  If you are not ready to serve this dish you may want to refrigerate the dip until you are ready to serve and bake it for about 10-12 minutes (or until dip is reheated and cheese melts).

There you have it "Tailgate Taco Dip"! Be sure to use the scoop nacho chips for this one!