A hot dip that’s full of flavor from layers of baked cheese, taco meat, sour cream, and avocadoes. It’s so loaded you could make it into a meal!
1 pound ground beef
1 packet taco seasoning (or 1/4 cup)
2/3 cup of water
1 16-ounce can refried beans
16 ounce container sour cream
4 avocados, peeled and cubed
juice of 1 lime
1/2 teaspoon salt
fresh cracked black pepper, to taste
16 ounce jar taco sauce
2 cups grated Mexican Style Four cheese
2 1/4-ounce can sliced black olives
2 roma tomatoes, seeded and diced
1/4 cup green onions, sliced
Cilantro leaves, optional
Prepare a 9×13 baking dish with spray oil.
Preheat oven to 350 degrees.
Brown ground beef then add taco seasoning and water, simmer for 10 minutes, set aside.
Spread refried beans onto the bottom of the pan.
Spoon taco meat evenly over beans.
Cover meat with sour cream.
Stir avocados together with lime juice, salt, and fresh ground black pepper.
Layer avocados evenly on top of sour cream.
Pour taco sauce to cover all of the avocados spreading with the back of a spoon.
Sprinkle the whole dish with cheese.
Top with black olives, tomatoes, and green onions.
Bake for 30 minutes or until bubbly on the edges. and cheese is melted.
Garnish with fresh torn cilantro leaves, if desired.
Serve hot with chips.
Can be made ahead and refrigerated before baking or bake and wrap well to keep in the freezer until ready to re-heat for about 30 minutes in a 350 degree oven and serve after garnishing with fresh cilantro.
Keywords: Mexican Dip