Friday, August 9, 2013
8-Layer Mexican Dip
Let's be honest, this recipe is not all that original. Although I did add avocado. It's an ingredient guaranteed to make everything better. I love it in my enchiladas and I have an ever-growing obsession with guacamole.
Because I'm a big fan of making things from scratch whenever possible, I made my own taco seasoning, but feel free to replace the spices with the seasoning you have on hand.
To keep my recipe child-friendly, I left out the cayenne pepper. My daughter finally learned how to say "spicy" and I have a hard time knowing her tolerance ahead of time.
Anyone else ever have dips, snacks, sides, etc. for a meal? I'm so into that this summer! Gathering up the ingredients and energy for one component usually happens, but any more than that is a total crapshoot. Thankfully this has meat and veggies in it, so I was able to sneak this one past my hubby. Thankfully he's not the type to complain about chips. They're his kryptonite.
8-Layer Mexican Dip
Yield: 6-8 servings
8 ounces cream cheese, softened
1 pound ground beef
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Sprinkle of cayenne pepper, optional
1/2 cup salsa
1 cup re-fried beans
1 cup shredded cheese, any variety
Juice from 1 lemon or lime
4 romaine lettuce leaves, cut into strips and roughly chopped
1 large tomato, seeded and chopped
Tortilla chips, for serving
Preheat oven to 350 degrees F.
Brown ground beef in a skillet over medium heat. Once browned, add chili powder, cumin, oregano, salt, onion powder, garlic powder, cayenne pepper, and salsa. Stir and continue cooking until spices are evenly distributed.
While meat is browning, beat softened cream cheese in a mixer until smooth and spreadable.
Using a spatula, spread cream cheese in a pie plate and top with a smooth layer of re-fried beans.
Once meat is done, sprinkle over the beans and top with cheese.
Bake for 8-10 minutes, or until warmed through and cheese is melted.
Mash the avocados and lemon or lime juice in a small bowl with a fork.
Remove from oven and top with mashed avocado, romaine lettuce, and tomato chunks.
Serve with tortilla chips.