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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Another version of the classic dip. This one with no beans. Ingredients:
1 lb lean ground beef |
3 garlic cloves, minced |
1 (1 1/4 ounce) envelope taco seasoning mix |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1 teaspoon onion powder |
3 avocados, peeled, seeded and mashed |
1 tablespoon fresh lemon juice |
1/4 cup mayonnaise |
1 cup shredded monterey jack cheese |
1 cup chopped green onion |
1/2 cup chopped fresh cilantro (parsley ok) |
4 medium tomatoes, chopped |
1 cup sliced black olives |
1 cup shredded cheddar cheese |
tortilla chips |
Directions:
1. Note: You can easily change the amounts given in the layers to suit your taste or omit a layer if you don't care for it, or add a layer, such as beans, if you prefer.
2. Brown meat in skillet with garlic; drain away any fat; add 1/2 envelope taco seasoning and 2 tbsp water and mix together, set aside and allow to cool.
3. Spread the beef in the bottom of a 2-quart casserole dish.
4. Mix the avocado with the lemon juice and spread over the beef.
5. Mix the mayo with the remaining taco seasoning and spread over the guacamole.
6. Layer the Monterrey Jack, then the green onions, the cilantro, the tomatoes, the black olives, then finally with the cheddar cheese.
7. Serve dip with tortilla chips.
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