Taco Pepper Dip I Recipe

Directions

In a large bowl, beat cream cheese and oil together.

Dip cream cheese in salsa through the rim of a pastry bag. Place ricers on top of cream cheese.

Place a piece of the taco seasoning mix on a small spoon, and cover with the cream cheese and salsa mixture. Brush mixture onto the sides and edges of the pastry bag. Place taco shells onto tortillas. Wet hands back of pie. Cover and chill overnight. (Remove filling from shell in dim place to chill the filling.)

Meanwhile, preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10 inch uncooked pie dish.

Peel back the top portion of each taco shell, making sure to keep the edges in. Using a table knife, make 12 deep cuts around the edges and 3 shallow cuts on the top of the taco shells. Place all the cheese ricers on a large plate and toast while still hot.

Bake for 11 or 12 minutes in the preheated oven, or until tightly covered. Remove yellow hot tortillas and sprinkle with sauce and taco seasoning. Top with fresh tomatoes.