![]() Simmer for 3 to 5 minutes until the water fully combines with the seasoning and beef. Sprinkle the taco seasoning over the beef and coat by stirring. Crumble and fully cook the ground beef.In a large pan on medium high heat, drizzle 2 tsp oil.In a small bowl, mix all the spices together.Stir in the cilantro, scallions and lime juice. This will take about 2 to 3 minutes of mashing, so that all of the liquid is absorbed into the beans. The refried beans should be somewhat thick. They will be very wet, but continue mashing until you find the consistency you like. Remove the lid, and check to make sure that the beans are tender and can be mashed with a fork.Stir well, cover and simmer for about 5 to 6 minutes, on medium heat. Add the garlic and sauté for another 1 to 2 minutes.Sprinkle the salt over the mixture and sauté for about 2 to 3 minutes, or until the onion is translucent and the green pepper is soft. Stir in the finely chopped onion and green pepper.In a medium pot, heat olive oil on medium heat.“This 7 layer dip with the bonus 8 th layer of seasoned taco meat can be a meal, side dish or appetizer and is easy to transport to parties.”Ģ cups 2 refried beans (ingredients below)Ģ cups 2 pico de gallo (ingredients below)Ģ cups 2 shredded cheese (cheddar, Monterey Jack, and/or Mexican blend)ģ0 oz 30 pinto beans (2 cans), rinsed and drainedĢ 2 serrano chiles, medium, finely mincedĦ to 8 6 to 8 Roma tomatoes, chopped and seeded “Cinco de Mayo always inspires me to make fun and easy food that everyone craves and always likes,” the gifted homecook explains. She tells Familia Kitchen she starts making it on the regular every May. is also the super-talented photographer of our Familia Kitchen Cookbook - is famous in her circle for this dish. Michelle’s 7 layer dip is actually 8, in this order: 1) refried beans, 2) Mexican crema or sour cream, 3) guacamole, 4) taco beef, 5) pico de gallo, 6) shredded cheese, 7) sliced black olives, and 8) scallions. And gracias to you, too, Texas for being the birthplace of this addictive dip that tastes like 1,000 calories per bite and is everyone we know’s favorite way to load up tortilla chips. Muchísimas gracias to Michelle, one of our favorite homecooks here at Familia Kitchen, for this killer recipe, just in time for Cinco de Mayo festivities. Here are Michelle‘s signature eight layers, in order: 1) refried beans, 2) Mexican crema or sour cream, 3) guacamole, 4) taco beef, 5) pico de gallo, 6) shredded cheese, 7) sliced black olives, and 8) scallions. The flavor of the cumin and chili powder add to the already delicious flavors,” she explains. ”The taco beef takes this dish from appetizer to meal in a minute. It’s hearty, it’s filling, it’s carne! Michelle adds a bonus row of ground beef, seasoned with her own mix of chile powders and spices. Her delicioso recipe is stacked with the classic seven, of course, and then she takes things to the next level of delicioso with 1 extra ingredient. If you 1/2 this recipe it serves 6-8 easily (if serving with other appetizers) and can be made on a large dinner plate or platter that is about 14 inches in diameter.This 7 layer dip is a crazy-good Tex-Mex favorite that Michelle Ezratty Murphy of Phoenix brings to Cinco de Mayo and other fiestas.It is sold in grocery stores and at Costco. The only brand I have found that is purely avocado that tastes good without a lot of additives is Wholly Guacamole. I highly recommend using fresh avocado, but have also used pre mashed avocado as well in a pinch.The lemon juice will keep it bright for a few hours. ![]() Don't make this sooner than about 4-6 hours before serving or the avocado layer will begin to turn brown.Or if you are serving immediately after assembling, it is fine to use juicier tomatoes. It is possible to use another type of tomato for this recipe, just remove the juicy seeds before using. Roma tomatoes are best for this dip, because they are less juicy than other types of tomatoes.You may substitute 1 teaspoon of garlic salt for the salt and garlic in the avocado layer.You may split this onto two smaller platters or plates as well. I use a large 16-18 inch platter for a whole recipe. ![]()
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