GROUND BEEF TACO DIP
- 1 lb 44 Farms Ground Beef
- 1 Tbs Cumin (ground)
- 1 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 3 1/2 tsp 44 Farms Salt & Pepper Blend
- 1/4 c Chipotle in Adobo (puréed)
- 1/4 c Sour Cream
- (1) 15 oz Can Black Beans (rinsed)
- 1 c Roasted Corn Kernels
- 1/2 c Cilantro (chopped)
- 4 Large Avocados
- 6 oz Mexican Cheese Blend
- 1 c Tomatoes (diced)
- 1 Tbs Jalapeño (minced)
- 1/4 c Red Onion (diced)
- 1/4 c Scallions (sliced)
- 1/2 c Pickled Okra (sliced)
- 1/2 c Queso Fresco
- 3 Tbs Olive Oil
- 5 Tbs Lime Juice
Heat a 12-inch cast iron pan over medium-high heat. Add ground beef and begin to brown, mixing to break up ground beef. Add cumin, onion powder, garlic powder and 44 Farms Salt & Pepper Blend. Cook beef for 7–8 minutes.
While beef is cooking, combine black beans, corn, 1/4 c. cilantro, 2 Tbs. olive oil, 2 Tbs. lime juice and 1 tsp. 44 Farms Salt & Pepper Blend. Set aside.
In a separate bowl, combine avocados and mash up. Then, add 1 tsp. 44 Farms Salt & Pepper Blend, 2 Tbs. lime juice, 2 Tbs. cilantro and 1 Tbs. minced jalapeños. Set aside.
In another bowl, mix together tomatoes, red onions, 1 Tbs. jalapeños, 1 Tbs. olive oil, 1 Tbs. lime juice, 2 Tbs. cilantro and 1/2 tsp. 44 Farms Salt & Pepper Blend. Set aside.
When beef is finished cooking, top with Mexican cheese blend.
Remove pan from stove top.
Top with black bean corn mixture and spread evenly. Top with guacamole, pico de gallo, pickled okra, queso fresco and scallions.
Serve immediately with tortilla chips.
Black bean corn mix, pico de gallo and guacamole can be made a day ahead before cooking beef.