This is a recipe that I got from my lovely mother in law (whose birthday happens to be today so HAPPY BIRTHDAY!). I didn’t take pictures of the process, but I PROMISE this meal is really easy! It must be Mexican dinner week at my house because so far this week I’ve made oven baked chicken fajitas, chicken tortilla soup, and now taco dip with kielbasa. Oops. I try to plan my meals out better than this, but oh well. At least it all tasted great! =]
For the taco dip you will need:
Ground venison (or ground beef)
Tomatoes (diced) ((I think it’s easier to use cherry tomatoes and quarter them, but all I had this time was a big honkin’ slicing tomato so that’s what I used.))
Block of cream cheese (let the block of cream cheese sit on your counter top to soften while you brown the meat)
Small/medium jar of salsa
Black olives (Optional – my mother in law doesn’t put black olives on hers, but I like them so I do.)
All you have to do is brown your meat and then layer layer layer. Take an 8×8 (or 9×9) cake pan and layer/smear your cream cheese across the bottom. Then add the ground meat, diced tomatoes, salsa, shredded lettuce, black olives, and shredded cheese. You can do any order you want, but I find that it’s just easiest to spread the cream cheese across the bottom first.
All you have to do after that is spoon some on your plate and serve with tortilla chips!
It’s a great alternative for tacos.
You could serve this meal just like that and call it a day (or night), but if you want to have something more then you have to try this next part!
For the kielbasa you will need:
Kielbasa (sliced) ((I used store brand polska kielbasa.))
1 can of pineapple chunks
Don’t hate me for not having measurements, but this is really one of those dishes that is completely “to taste”. After you’ve sliced up your kielbasa, throw it in a big pot, and pour in the can of pineapple chunks (juice included!). Then add enough water to just barely cover your kielbasa and pineapple. It’s always better to start off with not enough water than to add too much from the get-go. (Ask me how I know that.) Put the pot on your stove and set it to about 6 or 7 (medium/high). You want it to get nice and hot, but not boiling. Then gradually start to add ketchup and brown sugar until it’s sweet, but kind of tart, but you can still taste the pineapple flavor from the juice. I know that sounds crazy, but you will know exactly what I’m talking about when you make this. You will probably use quite a bit of ketchup and half as much brown sugar. The color of the juice should be red-ish. Trust me on this – just make it, taste it every so often, add some ketchup and brown sugar when need be and you will not regret it!