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7-layer dip

epicure 3 July 2013
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Cuisine
Type of Meal
Vegetarian-friendly
Difficulty
Speed

Mexican Dips are a sure-fire hit at any dinner party. Make a healthier version of this dish by adding more freshly cut vegetables and using less sour cream.

Serves 4 Prep time 20 minutes
Cook time 10 minutes

1 can refried beans, (available from belmontemex.com or Jasons Market Place)
400g ground beef
1 packet taco/burrito seasoning pack (available at Jasons Market Place)
2 ripe avocadoes
juice of quarter lemon
salt and black pepper to taste
4 tomatoes, diced
1 green peppers, diced
200g black olives, sliced
450g cheddar cheese, shredded
100-200g sour cream
1 can salsa
jalapeno peppers
2 packets tortilla chips

  • Heat up the refried beans on a pan over medium heat for 5 minutes. Set aside.
  • Fry ground beef over medium high heat. Drain excess fat.
  • Add taco/burrito seasoning and 50ml of water. Lower the heat and simmer for 5 minutes or until the sauce has been reduced.
  • Allow refried beans and ground beef to cool to room temperature.
  • In the meantime, mash avocadoes till creamy. Add lemon juice, salt and pepper.
  • Dice tomatoes, green peppers and slice the olives.
  • In a deep transparent casserole dish, add a layer of refried beans, followed by ground beef, cheddar cheese, sour cream, mashed avocado, salsa, jalapeno peppers. Top with another layer of cheddar, fresh tomatoes, green peppers and olives.
  • Serve immediately with tortilla chips.

From m(int.) Network

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