GROUND BEEF TACO DIP

Overview

10 MIN

Prep Time

20 MIN

Total Time

EASY

Skill Level

8

Servings

Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

When beef is finished cooking, top with Mexican cheese blend.

6

Remove pan from stove top.

7

Top with black bean corn mixture and spread evenly. Top with guacamole, pico de gallo, pickled okra, queso fresco and scallions.

8

Serve immediately with tortilla chips.

Chef's Tip

Black bean corn mix, pico de gallo and guacamole can be made a day ahead before cooking beef.