Three words. Seven. Layer. Dip.
Seven layer dip has got to be one of the best things ever, right? If it happens to come to a party I'm attending, you will find me camped out right beside that casserole dish streamlining dip from dish to plate to mouth as the night goes by. Whoever thought this idea up seriously deserves an award. Layers of guacamole, sour cream, taco meat, cheese, and beans. Holy moly! So easy, but it yields this sloppy, addictive, amazing dip that vanishes from party spreads.
So, when I was making tacos the other night, I realized I really just wanted seven layer dip. In fact, I really just wanted to be at a party. Who else makes tacos decked out in a vintage dresses and heels? But, it was Tuesday and there were no parties to be found... So, rather than tossing my tortillas back in the fridge and my heels back in the closet, I just grabbed a few more ingredients and assembled my tacos a wee bit differently.
Wait a sec. How is this taco different than any other taco, you ask? Well, spreading the guac and beans across the entire tortilla made every bit LOADED and mean LOADED with flavor. It actually tasted better than a chip topped with that glorious dip.
Seven Layer Soft Tacos
1 lb lean ground beef
1/4 onion chopped
1 8oz. can green chilies
1/2 cup enchilada sauce
2 teaspoons cumin
1 tablespoon garlic salt
2 teaspoons oregano
1 16 oz. can refried beans
1/2 cup sharp cheddar or fiesta mix cheese
2 tablespoons lime juice
8 corn tortillas
Pico de Gallo
Low-Fat Sour Cream or Greek Yogurt
Prep Time: 20 minutes
Cook Time: 10 minutes
Yields: 4 servings
First, cut up your vegetables. One of the best things I ever learned from Martha Stewart was the rule of mise en place from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook. (GREAT RESOURCE BTW!) It basically means just prep your veggies first and your life will be easier. Be sure to shred your lettuce and cut your avocado into eighths. If you are making pico, quickly whip it up and set aside reserving some of the onion for the meat. I highly recommend the pico.
Cook meat, onion, and green chiles over a medium heat until throughly cooked. Drain any grease if necessary. Add enchilada sauce, cumin, garlic powder, and oregano. Stir until meat is coated with sauce. Cover and turn heat to low to keep warm.
While your meat is cooking, throw the refried beans in a sauce pan and warm at a medium heat for a few minutes. Add 1/2 of cup of cheese and stir until cheese is melted. Cover and turn to low to keep warm. Place corn tortillas on a baking sheet and broil on high for 2-3 minutes or until edges are a little crisp.
Place avocado in a small bowl or mortar. Add lime juice and spices. Mush avocado until creamy. Note: This is not my normal guac, but it is perfect for this recipe.
Now, assemble your creation. First, smear guacamole on tortilla. Then, beans. Add a little meat.
Next, cheese please!!! Then, pico, lettuce, and a spoonful of sour cream. Serve with chips and your remaining pico de gallo.
The best part of Mexican food is always leftovers. Store ingredients in separate airtight containers and reassemble these beauts the next day for lunch. Make sure to place your guac in a bowl, sprinkle with lime juice, and then press a sheet of plastic wrap over the top of the guacamole. Put lid on container and that should keep it from turn brown. There is nothing yuckier than brown guac.
Enjoy and happy friday!!