Ingredients: |
Ingredients: 2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced (or 2 tablespoons)
1 can black beans, low salt, drained and rinsed
1 tablespoon minced chipotle pepper in adobo; is in spanish section of supermarket, small can
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 Cups corn kernels (10oz box frozen corn)
1/4 Cup cilantro leaves, chopped
2 ripe avocados
4 medium tomatoes, seeded and diced (2 cups)
1/4 cup thinly sliced scallions
1 tablespoon finely diced jalapeno pepper
3/4 cup shredded extra sharp cheddar
1 lb ground beef
2 packets taco seasoning
1 pint sour cream
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Directions: |
Directions:Heat beef in skillet; add packet and water according to instructions. Set aside
Add onions to skillet and cook until soften, approx 3 mins. Stir in garlic and cook 3 more minutes
Place half of onion mixture in food processor with black beans, chipotle pepper, 2 tablespoons of lime juice, cumin, water, and salt. Puree until smooth, set aside.
Add corn to the skillet with remaining onion mixture and cook for 3 minutes. Sprinkle in a teaspoon of taco mix, remove from heat and stir in cilantro.
In separate bowl smash avocado with remaining lime juice.
In a medium bowl mix tomatoes, scallion, jalapeno; season with salt and pepper to taste
Mix remaining taco seasoning packet with sour cream and set aside.
In 2 quart bowl, place bean mix on first layer. Then cover with corn. Next layer should be avocados. Then cover with meat mix. Add sour cream layer. Then top with tomatoes, then sprinkle on cheese. |
This recipe for Bajillion layer mexican dip is from