There’s no wrong time of year to enjoy a good, hot dip. But with the tournament games coming up in March, it’s pretty much the perfect time to share this Mexican Layered Dip.
It may look like there are a lot of steps involved in making this dip, but, really, if you can make tacos, you can make this dip.
And…….it’s super tasty! This Mexican Layered Dip is a fresh take on 7 layer dip. Feel free to top if with some sour cream or whatever else you’d like. There’s no wrong way to enjoy it!
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Mexican Layered Dip
- 1/2 lb . lean ground beef
- 2 T . tomato paste
- 1 T . ancho chile powder
- 1 tsp . ground cumin
- 3 cloves garlic (minced)
- Salt (to taste)
- 1 1/2 c . chicken broth (divided)
- 1 1/2 c . shredded Mexican cheese blend
- 1 T . vegetable oil
- 1 c . diced onion
- 2 oz cans pinto beans (drained and rinsed, 15 .)
- Queso fresco
- Preheat oven to 350 F.
- Heat a 10-inch cast iron skillet over medium heat for 3 minutes.
- Add ground beef, and cook until no longer pink.
- Drain grease, and return ground beef to skillet.
- Add tomato paste, chile powder, cumin, garlic, and salt to skillet. Cook for 1 minute, stirring constantly.
- Stir in 1/2 cup chicken broth, and cook for 1 minute.
- Transfer ground beef mixture to bowl, and stir in shredded cheese.
- Add vegetable oil to empty skillet.
- Saute onion until soft, about 5 minutes.
- Stir in pinto beans and remaining 1 cup chicken broth.
- Bring to boil.
- Once beans are heated through, mash with a potato masher until they reach desired smoothness.
- Continue cooking for about 3 minutes, stirring constantly.
- Remove from heat.
- Spread ground beef mixture over the beans.
- Bake for 10 minutes, or until hot.
- Top with cilantro, diced tomato and avocado, and queso fresco.
- Serve with chips.
Adapted from Cook It In Cast Iron.