Four Layer Taco Dip
Who doesn’t love a good dip? I sure do. For as long as I can remember, this dip has been a staple at SuperBowl parties (and I’ve been told I can’t come unless I bring it, so it’s kind of a big deal…) and is always a hit. It can be served cold sans melted cheese, or it can be broiled to melt the cheese just enough that it’s not burnt.
Let’s talk about the layers: sour cream, ground beef, mild salsa, and Mexican cheese. The first layer is sour cream. I swear by Wallaby’s cultured organic sour cream because it has such a thick, rich flavor and is incredibly low in sugar, but high in the good stuff. I found a great salsa to pair as well with easy ingredients and paleo-approved. Lastly, the cheese tops this monster of a dip (I don’t get fancy with the cheese… Sargento is great for this).
I start out with browning the meat like you would for tacos, adding the seasoning about halfway through (when the meat is 75% browned). I add a 1/4c of water to the meat, then the seasoning, lower the flame to low and stir around. I let it sit uncovered on a low heat just until the water is absorbed and remove it from the heat. Add the sour cream at the bottom of any corning wear or pyrex dish (be generous), then add the meat, the salsa, and then the cheese. Melt cheese or not melt cheese? The choice is yours 🙂
This dip is very high in good fats and is Ketogenic-friendly. I’ve dabbled in the Keto diet before it was a thing and found that while I LOVE me some bacon, avocado, and butter, I missed having a ton of veggies on my plate (keto is incredibly low-carb and, as you already know, vegetables pack some carbs regardless if they’re a vegetable. All in moderation and balance right friends? I decided tonight was a good night to roast some asparagus tossed in EVOO sprinkled with pink sea salt and fresh cracked pepper. Mmmm, I already ate and am still drooling.
Four Layer Taco Dip
- 1 16 oz package ground beef
- 3 cups sour cream
- 1 container salsa
- 1/4 c water
- 3 cups Mexican blend cheese
- Taco seasoning
- Tortilla chips
In a medium sauce pan, turn heat to medium and brown the ground beef until 75% of the beef is browned. Add 1/4c of water to the meat, then stir in seasoning. Bring heat down to low and continue to cook and stir in seasoning until water is fully absorbed. Turn heat off and let sit.
In your dish of choice, assemble the dip with sour cream at the bottom, adding the ground beef atop of the sour cream. Pour salsa and spread evenly across the ground beef, and sprinkle cheese to cover the top of the meat. Broil for 10m at 325 degrees. (or serve as is!). Serve with tortilla chips, pita chips, or solo.