Stacy , there are so many varaities of this.

The one I make is pretty easy. Mix 1 package of cream cheese with 1 cup may and one cup sour cream. Spread on the bottom of a casserole type dish. Then layer with salsa , chopped lettuce, chopped green onions, chopped peppers, chopped tomatoes and top with shredded cheese.

My niece makes the same but adds refried beans to the cheese layer, warms it and then continues as I do.

Then there is the famous one that people seem to love it is easy and can be made ahead. It's served warm so you can keep it in a crock pot.

It's made with ground beef that has been seasoned with a package of taco seasoning and then you add Mexican Velveeta and let it melt. Probably has onion and maybe mild chiles or peppers. I don't have a recipe but I think Annie does or maybe its Woodie.

Stacy, this is my favourite. Matt and Moe really love it to. We usually make a meal out of it.

I use my own seasoning for the taco beef but it is also good made with pork or beef carnitas.

A little Mexican restaurant in Vancouver serves theirs with deep fried flour tortillas instead of corn tortillas so that is what I usually do too.

Home Cookin Chapter: Recipes From Thibeault's Table

Mexican Layered Supreme
=======================
Can aslo be made with pork or beef carnitas (Shredded)

1 pound lean ground beef
1 clove of garlic - minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
salt
pepper
beef broth

Pinto beans, homemade preferrably
but canned will do.

Homemade Guacamole (leave chunky)
Salsa Preferrably homemade
blacked sliced olives
sour cream
Monterey Jack Cheese
chopped tomatoes

.
Saute beef in a small amount of oil until the pink is gone. Add the
onion and garlic and seasonings and continue to cook for a few minutes
until onion is tender. Add one cup beef broth, cover and simmer for
1/2 hour. Remove lid and cook until the liquid has evaporated.

Refry beans in some fat with some minced garlic and season with salt,
pepper and more cumin to taste.

To Assemble

Place refried beans in the bottom of an ovenproof serving dish. Top
with ground beef mixture.

Sprinkle shredded cheese over top and place in the oven for the cheese
to melt. Spread with sour cream and then the guacamole. Add some
Salsa, sprinkle with chopped tomatoes and black olives and serve with
good quality tortilla chips to dip.

Best served while the beans and meat are still warm.

For a dip that is good and fast and simple, I usually mix an equal amount of mixed cheeses (best if one is a processed type for smoother results but not necessary) and heat it in the microwave at 1 minute intervals until mixed well and cheese is melted. Add a spoonful of sour cream, and stir well.

Now, when it starts off it looks curdled and gross, and only looks marginally better once ready LOL. But it is soooo good.

A few more:

Mexican Stack-up Dip

16oz can refried beans
1pkg dry taco seasoning mix
1 avocado, mashed mixed with 2c sour cream
4oz can green chilies
2 tomatoes, diced
shredded cheddar cheese

Layer ingredients in 9inch square pan and chill. Serve with tortilla chips.

Kian's favorite "dip" is..
1 brick cream cheese, pour over a can of chili con carne, heat in micro til warm..then sprinkle with shredded cheese and dig in..with a bag of corn chips of frito scoops.

I think it's his favorite because he can do it himself and eat the whole thing in just about one sitting to!!

Just something to keep available for when Will is a bit older and entertaining friends. :o)

We love the layered dip and also the velveeta, fried and crumbled sausage dip with rotel tomatoes. But one of my families favorites is white american cheese melted with green chilies and thinned with whipping cream. For a pound of american cheese, I use two 4oz. cans of green chilies and enough cream to get it to dipping consistency, sometimes I add a little garlic and sometimes a little tomatoe for color.

Oh my god one of my all time favorites - one of my mom's best recipes...

Taco Salad
(You can download a PDF version at http://recipesfromthehome.com/htms/app28.html)

* 8 oz. sour cream
* 8 oz. whipped cream cheese
* 2 small bunches scallions (use green ends)
* 2-3 small hard tomatoes, chopped
* 2 small jars of medium taco sauce
* 1/2 head of shredded lettuce
* 16 oz. package of shredded cheddar cheese
* Garlic powder

Mix sour cream and cream cheese and spread on bottom of a 9x13 pan. Sprinkle with garlic powder. Pour on taco sauce next and spread evenly.

Top with chopped tomatoes and scallions. Spread 1/2 package of shredded cheese on top. Cover with shredded lettuce, then top with remaining cheese.

Refrigerate until ready to serve. Serve with taco chips.

Here is a link that might be useful: Recipes From The Home

Here are two Mexican dip recipes that I've served that everyone likes:

Mexican Salsa

3 plum tomatoes, chopped
3 green onions, chopped
1 can of black olives, chopped
1 can of green chilis, chopped
3 T. olive oil
1 1/2 t. red wine vinegar
garlic powder, salt and pepper to taste

Mix all ingredients together and chill for several hours or overnight. It goes fast so you may want to double the ingredients. Serve with crisp, salty tortilla chips.

TACO DIP
I got this recipe from the Rosie O'Donnell Show. It is her best friend's recipe and the one they serve at their get togethers.

Mix:
Cream cheese
Sour cream

Mix:
Hormel chili
Ortega Salsa

Layer: 1/2 white mixture, 1/2 red, 1/2 white, 1/2 red
Top with shredded Monteray Jack cheese
Microwave for 5 minutes
Serve with chips

If you take it to a party, take it cold then just zap it in the host's microwave.

Kari