I really didn’t have time to make a meal for the week on Sunday, so here it was on Tuesday and I still had nothing. I decided that I would throw caution to the wind and make myself something that I would enjoy and not worry about how healthy it was.  Naturally, my meal would have to include chips, so I decided I would make a taco dip.  This is a really easy thing to make. When it was done, it reminded me of Bob Armstrong dip from Matt’s, but without the guacamole.  I may have to stop by and get some guacamole from the store to add to my dip when I eat it again tonight!

Ingredient:
1 – 2 lbs. of ground round
2 packets of taco seasoning
Sour Cream
Velveeta 2%
Chips

Brown the ground round and add taco seasoning, follow directions on the bag.

Put the taco meat in a casserole dish. Layer sour cream on the taco meat.

Cover the taco meat with sour cream

Layer slices of velveeta cheese on top of the sour cream.

Put in the oven at 375 for about 10 minutes or until cheese is melted.

Take a scoop of the dip and put it in a bowl.  Mix it up and dip your chips!