There’s something seriously comforting about food that doesn’t pretend to be highbrow. Case in point: this dip created by Danielle Alvarez, head chef at renowned Sydney farm-to-table restaurant Fred’s. It’s basically a deconstructed taco, making use of Tex-Mex flavours at their finest. Be sure to have enough corn chips on hand – this delicious recipe feeds between 8-10 and we bet you’ll keep coming back for more.
1 bar Philadelphia cream cheese (250g)
250g full fat sour cream
300g chunky store-bought tomato salsa (spicy or mild)
400g minced beef
1 tbls. olive oil
30g taco seasoning spice mix
½ head shredded iceberg lettuce
1 small white onion, peeled and diced
2 large tomatoes, diced
200g finely shredded Colby or tasty cheese
1 large bag corn chips
1. Mix together the salsa, cream cheese and sour cream and spread onto the base of a large platter.
2. Brown your minced beef in a very hot skillet with the olive oil. When cooked through, add the seasoning packet and continue to cook for another minute.
3. Check for seasoning then tip directly into the platter, spreading it evenly to the edges.
4. Layer the rest of the ingredients in the following order: iceberg lettuce; onions; tomatoes; cheese.
5. Serve with corn chips.
Options: Add pickled jalapeños or diced avocado into the layers.