Graveyard Taco Dip with Tombstone Chips (Party Platter)

How to Make Graveyard Taco Dip with Tombstone Chips (Party Platter)

1. 1

   Step 1: Make the tombstone chips

   Preheat the oven to 375°F (190°C). Cut each corn tortilla into a tombstone shape (a rounded top rectangle) or quarters for variety, brush both sides lightly with olive oil, arrange in a single layer on a baking sheet and sprinkle lightly with salt. Bake 8–12 minutes, flipping halfway, until crisp and golden; cool completely so they hold their shape.

   For this step

   • 8 small (6-inch) tortillasSmall corn tortillas
   • 2 tablespoonsOlive oil
   
2. 2

   Step 2: Cook the seasoned beef

   Heat a skillet over medium-high heat and brown the ground beef, breaking it up with a spoon until no pink remains, about 6–8 minutes. Drain excess fat if needed, stir in the taco seasoning with 1/4 cup water (or follow packet directions) and simmer 2–3 minutes until saucy; remove from heat and let cool slightly.

   For this step

   • 1 lbGround beef (80/20)
   • 1 packet (about 2 tbsp)Taco seasoning
   
3. 3

   Step 3: Prepare and layer warm base

   If desired, warm the refried beans briefly in a small saucepan or microwave until spreadable. In a shallow serving platter or rimmed baking dish, spread the refried beans as the bottom layer, top evenly with the seasoned beef, then sprinkle the shredded cheddar over the warm beef so it softens and melts slightly.

   For this step

   • 1 15-oz canRefried beans
   • 2 cups (shredded)Shredded sharp cheddar
   
4. 4

   Step 4: Add cool layers and decorate the graveyard

   Spread the sour cream in dollops or thin layer over the cheese, then gently add the guacamole in irregular patches to mimic grassy mounds. Arrange sliced black olives upright or in rows to resemble tombstones (use a small slit in an olive to help them stand if needed) and scatter sliced green onions to look like grass; add any extra chips around the edge for guests.

   For this step

   • 1 cupSour cream
   • 1 cupGuacamole (store-bought or homemade)
   • 1/2 cup (sliced)Sliced black olives
   • 4 stalksGreen onions (thinly sliced)
   
5. 5

   Step 5: Chill briefly and serve

   Chill the assembled dip 20–30 minutes to let layers settle (or serve immediately if you prefer it warm). Serve with the tombstone chips and additional tortilla chips on the side; the dip can be made a few hours ahead and refrigerated, but bring to room temperature 15 minutes before serving for the best texture.

1. Preheat the oven to 375°F (190°C). Cut each corn tortilla into a tombstone shape (a rounded top rectangle) or quarters for variety, brush both sides lightly with olive oil, arrange in a single layer on a baking sheet and sprinkle lightly with salt. Bake 8–12 minutes, flipping halfway, until crisp and golden; cool completely so they hold their shape.
2. Heat a skillet over medium-high heat and brown the ground beef, breaking it up with a spoon until no pink remains, about 6–8 minutes. Drain excess fat if needed, stir in the taco seasoning with 1/4 cup water (or follow packet directions) and simmer 2–3 minutes until saucy; remove from heat and let cool slightly.
3. If desired, warm the refried beans briefly in a small saucepan or microwave until spreadable. In a shallow serving platter or rimmed baking dish, spread the refried beans as the bottom layer, top evenly with the seasoned beef, then sprinkle the shredded cheddar over the warm beef so it softens and melts slightly.
4. Spread the sour cream in dollops or thin layer over the cheese, then gently add the guacamole in irregular patches to mimic grassy mounds. Arrange sliced black olives upright or in rows to resemble tombstones (use a small slit in an olive to help them stand if needed) and scatter sliced green onions to look like grass; add any extra chips around the edge for guests.
5. Chill the assembled dip 20–30 minutes to let layers settle (or serve immediately if you prefer it warm). Serve with the tombstone chips and additional tortilla chips on the side; the dip can be made a few hours ahead and refrigerated, but bring to room temperature 15 minutes before serving for the best texture.