I had a great night Wednesday, eating ice cream and chatting for 3+ hours with a new friend (hooray!) But that means that I didn't get home until bedtime, and didn't quite feel like writing a blog post with work dauntingly few hours away.
Such is life, food friends.
But I am delivering your new recipe now, and it's a good one! And by good, I mean simple to make and one of the best leftovers to take to work (after cold pizza).
I'm labeling this as an entrée because we added taco meat to a generally vegetarian dish. But you can just as easily leave out the beef if you want something vegetarian, or something appetizer-ian. Just mix the taco seasoning packet into sour cream!
Speaking of vegetarian: I recommend getting vegetarian refried beans over "original" if you have a choice. The "original" beans usually contain lard :/
On that note, enough chatting from me. Happy cooking!
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Seven Layer Dip
Ingredients
1 lb ground beef
2 avocados
1 (8 oz) container sour cream
1-2 Tbsp fresh lime juice
¼ cup chopped fresh cilantro
2 Tbsp chopped green onions
¼ cup salsa
⅛ tsp garlic powder
¼ tsp black pepper
1 packet taco seasoning
1 can refried beans
1 can black olives, chopped
2 cups shredded cheese
Directions
1. Brown the ground beef, then add taco seasoning according to package directions.
2. Half the avocados and scoop out the flesh. Place in a large bowl and mash.
3. Stir in lime juice, cilantro, salsa, garlic powder, and pepper. Set aside.
4. Once the beef is cooked, seasoned and still hot, place it in the bottom of a glass casserole dish.
5. Layer the cheese on top, then refried beans, avocado mix (guacamole!), and sour cream. Garnish with green onions and olives.
6. Serve with tortilla chips. Store in the refrigerator and reheat as great leftover.
Beef, melty cheese, and beans.
Guac on top.
Rainbow of deliciousness.
Happy cooking!
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