Ingredients Jump to Instructions ↓

  1. 1-2 large tomatoes

  2. 1 1/2 cups jumbo black olives

  3. 1 1/4 lbs ground sirloin

  4. 1 packet taco seasoning

  5. 1 cup water

  6. 3 cups refried beans

  7. 1/4 cup diced jalapenos

  8. 1 1/2 cups shredded white Cheddar cheese

  9. 1 1/2 cups shredded Monterey Jack cheese

  10. 1 cup prepared guacamole

  11. 1 slice white Cheddar or Monterey Jack cheese

  12. 1 jumbo green olive Water Nacho chips

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Cut one large tomato in half. Use a sharp knife to cut a thin slice from the center of the tomato. Cut a 5-inch long strip from the outer peel of the tomato. Set aside to use as the monster's mouth. Dice 1 1/4 cups of the remaining tomatoes to layer into the dip. Cut two 1/2-inch round circles from two olives for the monster's pupils. Cut two 1/2-inch squares from two olives for the monster's bolts. Finely chop the remaining olives. Reserve 1/3 cup for the monster's hair and the rest to layer into the dip. Heat a large skillet over medium-high heat. Add ground sirloin and cook until browned; drain. Add taco seasoning and water and bring to a boil. Lower heat and simmer for 3-5 minutes. Spread refried beans into bottom of a 9x13 baking dish. Sprinkle taco seasoned beef over beans. Sprinkle on diced tomatoes, chopped olives, and diced jalapenos. Top with shredded cheeses. Cover dish with tin foil. Bake for 23-25 minutes until heated through. Remove from oven and cool for 5 minutes. Remove tin foil. Spread guacamole in a 6x10-inch rectangle in the center of the dip. Spoon two small circles of guacamole at either side of the head for the monster's ears. Sprinkle the reserved 1/3 cup chopped olives at the top of the rectangle to create the monster's hair. Cut two 1-inch circles from the slice of cheese; place on face to create whites of the eyes. Top each cheese round with the black olive circles. Add the two black olive squares to either side of the rectangle for the monster's bolts. Add a green olive nose and finish off with the tomato strip mouth. Reheat dip in hot oven for 5-10 minutes. Serve hot with nacho chips.


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