Get ready to weave a web of flavor and fun, join us and savor the one-of-a-kind Spidery Nacho Dip. Made with HORMEL® Vegetarian Chili, seasoned ground beef, zesty salsa, crisp lettuce, cheese, guacamole, and a dollop of sour cream, all piped in a spiderweb design. Each bite is an adventure, where the bold flavors of chili and beef meet the freshness of lettuce, the creaminess of guacamole, and the tang of sour cream.
Ingredients
| 1 | pound ground beef |
| 1 | (1.25-ounce) taco seasoning packet |
| ½ | cup water |
| 2 | (15-ounce) cans HORMEL® Vegetarian Chili |
| 1½ | cups thick and chunky salsa |
| 1 | cup shredded lettuce |
| 1 | cup shredded Mexican cheese blend |
| 1 | cup guacamole |
| ½ | cup sour cream |
Directions
In skillet brown ground beef. Add seasoning packet and water. Simmer 4 to 5 minutes. Heat chili according to package instructions. Layer chili and then beef mixture onto a 12- to 14-inch round serving plate.
Drain salsa in a strainer to get rid of excess juice. Spread salsa over warm chili and beef mixture, leaving some of the bottom layer showing.
Repeat layering with lettuce and then cheese with layers in between showing. Spoon guacamole on top.
Place sour cream in a sealable plastic sandwich bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spider and serve with tortilla chips.