I’m not going to lie- this dip is kind of the opposite of what I eat usually and tolerate in my house. In fact, I may loose some followers with this little secret… there is a little velveeta cheese in this. I know- collective gasp, judge a bit, and now move on because I’m here to tell you that this is delicious and a little processed, plastic cheese won’t kill you. 
So, as usual, this recipe stemmed from the fact I had a lot of produce that needed to be used and the fact my nephew was in town and wanted Rotel Cheese Dip- not something I make unless there is a super bowl party, but I made it and I devoured it. mmm.
Here is the recipe- everything (well, ALMOST everything) you’d put on a soft or hard taco but all together, served with corn chips.
Taco Fixin’s Dip
2 Cup Carrots (I know… not typical with tacos but they needed to be eaten…)
1/2 Red Onion
2-3 Tbsp Minced Garlic
1 large tomato
4 hand-fulls Spinach (instead of lettuce)
1 lb. very lean hamburger (or venison!)
1/2- 3/4 cup Rotel cheese dip (pre-made)
1 cup shredded cheese (sprinkled on top)
2 Tbsp Garlic Salt
Optional- sprinkle GF taco seasoning
salt and pepper to taste
1 cup sour cream
Brown hamburger in large skillet with purple onion and carrots. Add minced garlic, garlic salt (and some taco seasoning if you want). Add in Rotel, tomato and spinach and stir until the cheese is melted into everything. After it cools for 10 minutes add the cup of sour cream and serve with shredded cheese on top.
Veggies have never tasted so delicious…
Gluten Free Taco Fixin’s Dip