Hot Taco Dip
Recipe by Damon Lee Fowler, featuring
Salt Table’s Summer Salt and Taco Seasoning
This is perfect for holiday entertaining or to warm up a blustery night with the family. The Salt Table’s Savannah Summer Salt and Taco Seasoning simplify the flavorings and make putting it together a snap.
- 1 tablespoon olive or vegetable oil
- 1 pound ground beef chuck, preferably from grass-fed cattle
- 1 large yellow onion, finely chopped
- 2 teaspoons Salt Table’s Savannah Summer Salt, or to taste
- 1 rounded tablespoon The Salt Table’s Taco Seasoning, or to taste
- 1 14-ounce can crushed tomatoes
- ¼ cup chili sauce
- 2 cups beef broth
- 1 teaspoon dried oregano
- 1 cup shredded sharp cheddar
- Corn or tortilla chips, for serving
- 1-2 ripe tomatoes, cored, seeded, and chopped, optional
- 2-3 Jalapeno peppers stemmed, cored, seeded and diced, optional
HOW TO MAKE IT:
- Warm the oil in a 10-inch skillet or sauté pan over medium heat. Crumble in the beef, raise the heat to medium-high, and sauté, tossing or stirring occasionally, until it has lost its raw, red color and is beginning to brown. Remove it from the pan and add the onion. Sauté until it is golden and softened, about 4 minutes.
- Return the beef to the pan. Season well with Summer Salt and Taco Seasoning. Add the tomatoes, chili sauce, and broth and bring it to a simmer. Adjust the heat to a slow simmer and let it cook, stirring occasionally, until the sauce is thick and the beef is tender, about an hour—longer won’t hurt it.
- When ready to serve, stir in the cheese and transfer to a warm serving dish, chafing dish, or slow cooker set on low. Garnish if liked with tomato and jalapeno peppers (or a milder pepper if you prefer) and serve with corn or tortilla chips. You may also offer the dip plain with tortilla chips and serve the cheese and optional garnishes on the side, to be added by each guest.