Seven Layer Taco Dip
Sweety Salado recipe - American
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb lean ground beef
- 2/3 cup 157 ml water
- 3 tbsp taco seasoning
- 1 tbsp cornstarch (if you're not using a taco seasoning envelope)
- 1 can (16 oz refried beans)
- 2 cups Cheddar or Mexican blend cheese (divided (feel free to use your favorite kind of cheese))
- 1 16 oz container sour cream
- 1½ cup 12 oz guacamole
- 1 cup 8 oz salsa
- 1-2 chopped tomatoes
- ½ cup 4 oz chopped cilantro
Instructions
- 1
In a large pan cook the ground beef over medium high heat until it is completely cooked. Drain the fat and add the water, taco seasoning and cornstarch. Mix well, reduce heat and simmer for 3-4 minutes or until the sauce thickens. Remove pan from the heat and let the brown beef cool completely.
- 2
In a 8x8 inch (20x20 cm) baking dish spread a thick layer of refried beans. I usually like it to be about ½ inch (1,25 cm) thick. Add half the amount of cheese as your second layer. Place the beef on top of the cheese. Spread the sour cream on top of the beef. Spread the guacamole on top of the sour cream. Add the salsa on top of the guacamole. Add the last amount of cheese on top of the salsa. Finish the last layer with the chopped tomatoes and cilantro. This dish is best when served at room temperature but you can also cover it with plastic wrap and refrigerate it until it is time to serve. It can be served with your favorite tortilla chips and/or veggies.