Southwestern Tacos

• 1 (1-3/8 oz.) envelope dehydrated onion soup
• 1 cup (1/2 pint) dairy sour cream
• 1/2 cup beer
• 1/2 cup chili sauce
• 2 tablespoons vinegar
• Few drops Tabasco
• 4 packages frozen cocktail tacos (about 48)

Combine onion soup mix with sour cream; stir in beer, chili sauce, vinegar and Tabasco. Chill until ready to serve. Heat tacos according to package directions. Serve hot with the dip.

Makes about 2 1/2 cups dip