bab's south of the border taco dip

Ingredients

• Servings: 20
• 1 pound ground beef
• 2 cloves garlic, minced
• 2 chipotle peppers in adobo sauce, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 2 (8 ounce) packages cream cheese, softened
• 1 red bell pepper, diced
• 2 teaspoons lime juice, or as needed
• 1 cup chopped fresh tomato
• 1 (6 ounce) can sliced black olives, drained
• 2 cups shredded cheddar cheese
• 2 cups chopped iceberg lettuce, divided
• 1/2 cup chopped green onion
• 1 (16 ounce) jar taco sauce
• 2 avocados - peeled, pitted, and diced
• 2 lime, zested and juiced
• 1/2 cup sour cream
• 1/2 cup chopped fresh cilantro

Recipe

Preparation Time: 30 mins Cook Time: 15 mins Ready Time: 1 hr


• cook the ground beef in a large skillet over medium heat until browned and crumbly, about 10 minutes. drain the excess grease.
• stir in the garlic, chipotle peppers, cumin, and chili powder; cook just until the flavors combine, about 5 minutes. set aside to cool.
• in a bowl, mix the cream cheese, red bell pepper, and 2 teaspoons lime juice to make a spreadable mixture. layer the cream cheese mixture in the bottom of a large springform pan or 9x13-inch baking dish.
• spread the cooled beef mixture over the cream cheese.
• top the beef layer with layers of tomato, black olives, cheddar cheese, half the lettuce, green onion, remaining lettuce, and the taco sauce.
• lightly toss the avocados with juice and zest of 2 limes; spread the avocados over the taco sauce.
• finish the dip by dotting dollops of sour cream all over the top of the dish and sprinkling with cilantro.