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Mexican Layered Dip
Fresh spin on 7 layer dip
Course
Appetizer
Cuisine
Mexican
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
servings
Calories
157
kcal
Author
Kate @ I Heart Eating
Ingredients
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 .
Cilantro
Tomato
Avocado
Queso fresco
Instructions
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.
Notes
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
157
kcal
|
Carbohydrates:
5
g
|
Protein:
12
g
|
Fat:
9
g
|
Saturated Fat:
5
g
|
Cholesterol:
37
mg
|
Sodium:
388
mg
|
Potassium:
257
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
495
IU
|
Vitamin C:
2.7
mg
|
Calcium:
160
mg
|
Iron:
1.5
mg