With the holidays coming up, LSU-Alabama game or just need a great snack to nibble on, I have got a winner for you!
You know the 7-Layer Dip is always a hit, but this takes up to a whole other level. It is truly going to be your go-to for any game day/party app.
It takes about 20 minutes from start to finish but will be eaten up in about 5! (and ITS GLUTEN_FREE!!!)Start by browning 1 pound lean ground beef. (You could also substitute chicken for this). Add 2 tablespoons or 1 packet taco seasoning to the meat. Set aside.In a bowl, mash 2 cans or 2 cups of black bean with juice from can or cooking liquid. Add liquid accordingly. Consistency should be thick enough to dip with a chip. ( I have actually been recently cooking my black beans in my Instantpot on pressure cooker mode to prevent digestive issues. It has actually helped!). Add 2 tsp. cumin and salt/pepper to taste. Spread black beans into a 9×13 pan.
Spread 2 cups of sour cream on top of beans.Drain 1 cup of chopped green chilies and spread evenly over sour cream.
Preheat oven to 350 degrees. Evenly disperse ground beef over sour cream/green chilies.Grate 2 cups of cheddar cheese. Spread evenly over pan and bake for 10 minutes.While dip is baking, chop 2 tablespoons cilantro and 2 green onions. Open 1 8 ounce can of sliced black olives and drain. Remove core and seeds of 2 tomatoes and dice. Dice 2 avocados and squeeze with lime/lemon juice. Take dip out of oven and top with the following …..Avocados…Olives…Tomatoes……Greem onions….Cilantro…And pickled jalapeños!!! Boom you’re done!!!!
2 cups cooked or/ 2 cans black beans with reserved liquid
2 teaspoons cumin
1 pound ground beef
1 taco seasoning packet or 2 tablespoons taco seasoning
16 ounces of sour cream
8 ounces chopped green chilies, drained
2 cups grated cheddar cheese
8 ounces sliced, black olives, drained
2 avocados, cubed
2 tomatoes, deseeded and diced
2 green onions, minced
2 tablespoons cilantro, minced
1/4 cup pickled jalapeno slices
salt and pepper
In a bowl, mash beans, slowly adding reserved liquid, until it is chip-dipping consistency. Stir in cumin. Salt and pepper to taste. Spread into a 9 x13 casserole dish.
Preheat oven to 350n degrees.
In a skillet, brown beef. Add taco seasoning and set aside.
Spread sour cream over beans. Add chilies, beef and cheese and that order. Bake for 10 minutes to melt cheese.
Squeeze lime juice over avocados to prevent browning. Sprinkle avocados over cheese, followed by tomatoes, olives, green onion, cilantro and jalapeños in that order.
Serve immediately with corn or tortilla chips.