Taco Dip
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 8-10 servings 1x
Ingredients
- 1/2 pound ground beef
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 tablespoon taco seasonings
- 1 teaspoon salt
- juice of 1/2 lime
- 15 ounces refried beans
- 2 tablespoons medium green chiles
- 2 tablespoons chicken broth
- 1/2 teaspoon salt
- 2 cups guacamole
- 12 ounces sour cream (dairy-free, if preferred)*
- 1/2 head iceberg lettuce, chopped
- 2 cups pico de gallo
- 2.25 sliced black olives
- 1/2 cup sliced pickled jalapeños
- 2–3 tablespoons chopped cilantro
- served with grain-free tortilla chips
Instructions
- Place ground beef, onion, and red bell pepper in a large pan over medium heat. Break meat into small pieces. Once almost cooked through, add the taco seasonings, salt, and lime juice, mix to combined. Set aside once cooked through.
- In a blender or food processor, blend together refried beans, green chiles, salt, and broth until smooth.
- In a baking dish, spread the refried beans throughout the bottom of the dish. Top with the ground beef mixture and spread evenly on top of the beans. Next top with guacamole, then sour cream, iceberg lettuce, pico de gallo, black olives, pickled jalapeños, and cilantro on top.
- Serve chilled with grain-free tortilla chips!
Notes
*Forager brand has a clean, dairy-free sour cream option!
Find it online: https://paleomg.com/taco-dip/