Impress your party guests with this delicious Taco Dip recipe from Kari Karch, the Kenmore In-House Chef.
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537 per serving
- 16 MSR 3 refried black beans
- 2 pounds ground beef
- 2 garlic cloves, minced
- 1-1/4 ounces package taco seasoning mix
- 2 tablespoons water
- 4 MSR 3 diced green chilies, drained
- 1 cup salsa
- 1 tablespoons hot sauce
- 1 cup sour cream
- 3 avocados
- 2 limes, juiced
- 1/4 red onion, minced
- 2 tablespoons cilantro, chopped
- salt and pepper, to taste
- 2 cup shredded cheese
- 2 green onions, sliced
- 2 cup shredded lettuce
- 1 cup chopped fresh tomato
- 1 cup chopped black olives
In a saut pan, cook the ground beef and garlic then drain. Then return to the pan and mix with taco seasoning, 2 Tbsp. water & hot sauce. Drain excess and set aside in a bowl.
On a large festive tray, spread the beans in an even circular shape. Leave room around the edges for the garnish. Top with the ground beef & press down the layers. Sprinkle green chilies over. Smooth salsa onto next layer and top with cheese. Bake in the oven at 450 degrees for 15-20mins until cheese is melted.
While that's cooking, cut up 3 avocados and spoon into a glass bowl. Add lime juice, onion, cilantro & season with salt and pepper.
Once dip is removed from the oven, layer on avocado mix, lettuce, black olives, tomatoes & green onions.
Place your sour cream in the end of a resealable bag. Cut the corner off. Squeeze sour cream on top of guacamole in festive designs!