Non-Traditional 7 Layer Dip – Tasty Tuesday!

Last Saturday was Little Miss’s First Communion, which means I’m hosting a big party (again).  I love doing it, and one of my tricks to making it somewhat unstressful is to make food that can be done in advance as much as possible.  Since it was almost Cinco de Mayo, I went with a Mexican theme and made a bunch of my favorites.

I made my Spanish rice the day before and simply reheated it with a little bit of stock in a crock pot.  I made the Chicken Tinga the day before and reheated it on the stove in a big cast iron pot that would keep it warm.  I prepped my awesome guacamole, roasting the onions and tomatoes and poblano the day before, chopping everything but the avocados, and juicing my citrus.  That meant all I had to do was cut up the avocados, dump everything together and stir.  I cheated by buying a precut fruit salad, and my mom brought a regular salad.

All that was left was one more dish that I could make mostly ahead of time that was vaguely Mexican.  So of course you know I’m missing a seven layer dip, right?  Except… I sort of don’t like seven layer dips that much.  I don’t like sour cream, which is pretty much standard.  And the guacamole in them is usually meh.  And it needs more texture and a kick up in flavor.

But hey, I could make the vast majority of a seven layer dip ahead of time and put in only what I like, right?  And again, desperation is the mother of invention.

Non-traditional seven layer dip

Non-Traditional Seven Layer Dip

Ingredients:
1 1/2 pounds ground beef
1 T fajita seasoning
1 can refried beans (or don’t be lazy and make your own, or pick them up from a restaurant)
2 c cheddar cheese, shredded (but shred your own, it tastes better)
1 can black beans, drained and rinsed
1 cup salsa (the smokier the better!)
3/4 c tomatoes, chopped
2 green onions, chopped
and hey make guacamole your eighth layer, I won’t tell, but you’ll want about 1 cup

Directions:
Brown your ground beef like you’re making tacos, and crumble it while it’s cooking.  Drain once it’s fully cooked, and stir in the fajita seasoning while it’s still warm.  Let it cool while you prepare the rest of the dish.

In a deep dish that is oven safe – I used a small casserole – place the refried beans and spread to ensure that they are evenly covering.  This is your base layer.

Refried bean base

Add about 1 1/2 cups of your shredded cheese.  Again, ensure that the layer is fairly even.

Cheese layer

Place your black beans atop the cheese.

Black bean layer

Add the ground beef over the beans.  If you are preparing this ahead of time, as I did, stop here, cover your dish and refrigerate it.  You can heat it up the next day, then continue with the remaining steps.

Ground beef layer

Preheat your oven to 300 degrees.  Place the oven safe dish inside uncovered.  If you’re doing this without refrigerating, bake for about 10 minutes.  If you refrigerated it, you’ll want to add another 10-15 minutes to ensure everything gets hot and the cheese melts.

Remove from the oven and immediately add the salsa on top.  Add the remaining shredded cheese over the salsa, and the chopped tomatoes over the cheese.  The sliced green onions go on the very top.  If you are adding guacamole as an eighth layer, go ahead and put it on over the salsa and under the cheese.  Sadly, I didn’t have guacamole to spare because of the 8 avocados I bought, five were b.a.d. to the point where I got a refund from the store who told me there was something wrong with the batch they had and they couldn’t even make their house made guacamole last weekend.  Serve sour cream on the side for those people who like it.  Or ok ok ok, I know I’m in the minority.  Go ahead and put the sour cream on top of the tomatoes.  Just don’t serve it to me that way!

Serve immediately, and keep warm on a hot plate if you can.  This is great with chips, and some people just took tortillas and essentially made tacos of it.  By the end of the party, it was completely gone, so I had no leftovers to see how long it will last.



Non-Traditional 7 Layer Dip

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Non-Traditional 7 Layer Dip

Ingredients

  • 1 1/2 pounds ground beef
  • 1 T fajita seasoning
  • 1 can refried beans
  • 2 c cheddar cheese, shredded
  • 1 can black beans, drained and rinsed
  • 1 cup salsa (the smokier the better!)
  • 3/4 c tomatoes, chopped
  • 2 green onions, choped
  • 1 c guacamole
  • 1/2 c sour cream

Instructions

  1. Brown your ground beef like you're making tacos, and crumble it while it's cooking. Drain once it's fully cooked, and stir in the fajita seasoning while it's still warm. Let it cool while you prepare the rest of the dish.
  2. In a deep dish that is oven safe, like a small casserole, place the refried beans and spread to ensure that they are evenly covering. This is your base layer.
  3. Add about 1 1/2 cups of your shredded cheese. Again, ensure that the layer is fairly even. Place your black beans atop the cheese. Add the ground beef over the beans. If you are preparing this ahead of time, as I did, stop here, cover your dish and refrigerate it. You can heat it up the next day, then continue with the remaining steps.
  4. Preheat your oven to 300 degrees. Place the oven safe dish inside uncovered. If you're doing this without refrigerating, bake for about 10 minutes. If you refrigerated it, you'll want to add another 10-15 minutes to ensure everything gets hot and the cheese melts.
  5. Remove from the oven and immediately add the salsa on top. The guacamole is the next layer, followed by the sour cream. Add the remaining shredded cheese over the salsa, and the chopped tomatoes over the cheese. The sliced green onions go on the very top.
  6. Serve immediately, and keep warm on a hot plate if you can.
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Comments

  1. This is a keeper.

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