TACO DIP

1 Tbs Cumin (ground)

1 tsp Onion Powder

1/2 tsp Garlic Powder

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 each 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

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.