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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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I adapted my favorite layered bean dip to this recipe because it's TOO DELICIOUS to just do dip-duty! Here ya go, Krum, hope you enjoy. ;-) Ingredients:
3 cans beans, i prefer black beans and pinto or chili. whatever is your preference. |
1 1/2 pounds ground meat - i've used everything from chuck to turkey to pork to bison, even combining them. |
1 package taco seasoning, or make your own |
3 avacados |
1 large tomato |
1 medium onion |
shredded cheese |
sour cream |
regular salsa (hot, medium or mild, your choice) |
salsa verde |
Directions:
1. Ok here we go:
2. First, brown the meat till done. Salt and pepper, and add 1/2 package taco mix, or half of what you prepared yourself. Once cooked, drain well and keep in pan.
3. In the meantime, open beans, drain, rinse and place into stewpot large enough to hold them comfortably. Add remaining taco mix. Cook approximately 5 minutes, then mash thoroughly with potato masher.
4. Make your guacamole - I keep it simple for this recipe, just the mashed avacados, a little lime juice and chopped onion, a chopped tomato....but just however you make guacamole is fine. Set aside for now.
5. Once meat and beans are done, begin layering into a 9 x 13 baking dish. Start with meat layer. Use it all.
6. Add layer of beans. Use about 2/3 of your beans.
7. Add layer of shredded cheese
8. Add layer of guacamole.
9. Add layer of salsa and/or salsa verde
10. Add layer of sour cream.
11. Top off with remaining beans and more shredded cheese.
12. Bake 350-375 for about 20 minutes, until heated through.
13. Of course, this can still be used for dip if you wish, but I find it makes a wonderful main dish, served with warm tortillas and extra guacamole.
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