Mila and Alexis have independently harassed me into spending a good portion of this week making cupcakes. Between dance class having a little Halloween party and preschool having another party, shenanigans are definitely going down. There are spiders and slime involved, you guys.
It's going to be fun.
But on the same day that I'm going to have to have all of that pulled together, I need a dish for a Halloween potluck. Thus, I went digging for a quick and easy idea and HA HA HA. I've already posted the answer to my own question.
Alexis' Monster High birthday party a few years ago was full of good ideas, including this taco dip. Alexis will get to make it this time, and then we'll all be happy. Because taco dip. And cupcakes.
Man, I love the weeks leading up to Halloween.
Don of the Dead's Taco Dip
2 cans refried beans
1 package taco seasoning
1 package cream cheese, room temperature
1 small jar salsa
1/2 cup shredded cheddar cheese
1 package prewashed shredded lettuce
1 small can chopped or sliced black olives
1 brown soft tortilla, cut into the shape of a tree
1 white soft tortilla, cut into several tombstone shapes
1. Mix the refried beans and taco seasoning together. You can use half of the seasoning if you want to cut some of the salt out of this pile of awesome.
2. Place the refried beans in the bottom of a dish. I used a 11" x 7" one, but you could get away with larger.
3. Spoon the cream cheese over top of the refried beans. It won't spread evenly, but that's OK. Just go with it.
4. Pour the salsa on top.
5. Sprinkle the cheese on top.
6. It's the lettuce's turn to join the fun.
7. Top with black olives.
For the tree and tombstones, cut the soft tortillas into the shapes and bake in the oven at 350 degrees for 5-7 minutes, or until crispy. They aren't for eating, just decorating, but use a black edible marker to dry on the tombstones just in case somebody decides to try eating one. (P.S. It's totally OK if you leave the tortillas in the oven too long and burn them. It will add to the effect. Really!)