Scoop-It-Up Taco Dip
The recipe Scoop-It-Up Taco Dip could satisfy your Mexican craving in around 20 minutes. For $1.01 per serving, you get It is perfect for The Super Bowl. Head to the store and pick up ground beef, lettuce, old el refried beans, and a few other things to make it today.
Instructions
Heat oven to 375F. Break taco shells in half; arrange in single layer on ungreased cookie sheet.
Meanwhile, prepare ground beef with seasoning mix as directed on box.
Heat refried beans as directed on can.
Layer lettuce, beans, seasoned ground beef, cheese, tomato and salsa on large plate.
Serve with warm taco shell halves for scooping.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir. It has 4.9 out of 5 stars and a bottle costs about 58 dollars.
Dutton-Goldfield Emerald Ridge Vineyard Pinot Noir
The 2016 vintage of their Emerald Ridge Pinot is especially focused and lively, beautifully showcasing its Green Valley roots. Bright cherry, cigar box, and rhubarb pie aromas lead the way, followed by darker scents of blueberry, blackberry, and raspberry blossom after time in the glass. Savory notes of thyme, cardamom and clove provide an extra layer of complexity. The mouth is full of sweet cherry/berry plush fruit, carried on firm tannins, giving the wine that lusciousness that keeps you coming back for more. Dark cherry pie with nutmeg spice echoes in the energetic finish. The salty, tangy notes of an aged goat cheddar bring out the sweet fruit in the wine, as does a savory smoky glazed ham, or mushroom bruschetta.