Ingredients: |
Ingredients: Layer one: Mexican Ground Beef (see below)
Layer two: 1-2 cups thinly sliced lettuce
Layer three: 1½ cups of salsa (can be homemade, but I used a sugar-free store-bought brand)
Layer four: 6 ounces of olives, sliced or quartered
Layer five: Chunky Guacamole (see below)
Layer six: Smokey Bacon and Vegetables (see below)
Layer seven: Chopped Cilantro
MEXICAN GROUND BEEF
1 pound of ground beef
3 medium garlic cloves, finely minced or put through a garlic press
1 tsp ground cumin
1tsp dried oregano
½ teaspoon salt
½ lime
CHUNKY MEXICAN GUACAMOLE
2 large or 4 small ripe avocados
¼ cup finely chopped red onion
1 large garlic clove, finely minced or put through a garlic press
¼ bunch of cilantro, washed, and finely chopped
½ teaspoon of salt, or to taste
½ lime
SMOKEY BACON MUSHROOMS AND RED PEPPERS
4 slices of smoked bacon
⅓-½ pound white mushrooms
1 large red pepper
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Directions: |
Directions:MEXICAN GROUND BEEF
In a large saucepan over medium-high heat, cook the beef, garlic, cumin and oregano, stirring frequently, until cooked (the meat will no longer be pink). Salt, and sprinkle the juice of half the lime. Taste-test, and adjust with more salt and lime juice, as needed. Set beef aside.
Make the Smokey Bacon and Vegetable layer next in the same pan, making the Guacamole while the vegetables are cooking.
SMOKEY BACON, MUSHROOMS, AND RED PEPPERS
Cook the bacon in a large pan over medium, to medium-high heat. Flip frequently to cook evenly, until crisp and well done. Remove from pan.
Meanwhile, trim the stems of the washed mushrooms, and chopped into small pieces. Seed and chop the red pepper.
Once the bacon is cooked, leave about 2 tablespoons of the hot grease in the pan, and add the peppers and mushrooms. Cook for about 7 minutes, stirring, until the vegetables are soft and starting to brown. Crumble the bacon back in. If there is any extra grease, drain. Otherwise taste and salt if needed.
GUACAMOLE
Cut the avocados in half, take out the pit, and scoop into a medium bowl. Smash with a fork.
Stir in the onions, garlic, cilantro, salt, and the juice from half of a lime.
Adjust flavors with salt or lime juice, as needed.
In a clean casserole dish, or dish of choice, layer the ingredients. We like this best when the beef and bacon layers are still a little warm. If chilling, make sure you have drained the beef and the vegetable/bacon layer of extra fat well (fat will congeal once chilled). Enjoy! |
This recipe for Mexican Dip is from