Recipe courtesy of Kara Kimbrough
Creole Surf & Turf on a Chip
2 tablespoons olive oil, divided
1/4 pound ground chuck
1/4 pound medium shrimp, shelled and deveined, chopped
1 cup diced onion
2 teaspoons minced garlic
1/2 cup diced green pepper
1 teaspoon Creole seasoning
1 packet Hidden Valley Fiesta Ranch Dips Mix
16 ounces sour cream
3/4 cup shredded cooked chicken (i use already cooked, grilled seasoned chicken from freezer case)
1/2 cup diced Roma tomato, plus more for garnishment
Warm 1 tablespoon of the olive oil in a large nonstick skillet over medium high heat. Inline image
Add the ground chuck and sauté, breaking up with a spoon, until almost cooked through and crumbled. Add shrimp and continue to sauté until both the shrimp and ground meat are cooked and combined. Remove from pan and set aside. In the same pan, add another tablespoon oil. Stir in the onion, garlic, and green peppers and sauté until softened, about 4 to 5 minutes. Add creole seasoning and continue to cook, stirring, until vegetables are warmed through and spices are incorporated. Add to the bowl with the ground chuck and shrimp. Set aside to cool.
Meanwhile, mix contents of dips packet with sour cream in a large serving bowl. Add ground beef mixture, shredded cooked chicken and tomatoes. Stir well to combine. Refrigerate 1 hour to thicken. Add more chopped tomatoes on top, if desired.