7 Layer Mexican Dip(Healthy,Paleo and Dairy Free)

This is from her site that you can read the rest here..>>http://www.thenourishinggourmet.com/2014/01/7-layer-mexican-dip-healthy-paleo-and-dairy-free.html

The great thing about a dip like this, is that you can make as many layers as you want, and vary it to desire. For example, while this one is a “paleo” version, you certainly can make homemade refried beans, add some cooked Mexican flavored black beans, use a good quality sour cream, or shredded cheese, or make it simpler with only 3-4 layers of your favorite layers. The point is, it’s as flexible as you need it to be.

There is also a give and take with how much time you are willing to invest into making it. This took me about 45 minutes to make.

You can  use crisp endive leaves (just gently rinse and pat dry before serving),  bell peppers or whatever you like to eat with it healthy.and it was delightful. If you have a little extra time, you can always make some paleo chips (examples: Almond flour chips , vegetable chips, or Plantain Chips ).

7 LAYER MEXICAN DIP (HEALTHY, PALEO, AND DAIRY-FREE)

Author:

Kimi @ The Nourishing Gourmet

Recipe type:Main Dish or Appetizer

Serves:8

Prep time:20 mins

Cook time:25 mins

Total time:45 mins

Easily adaptable, fun, and loved by all ages, this is a favorite in our household.

INGREDIENTS

• Layer one: Mexican Ground Beef (see recipe card below)
• Layer two: 1-2 cups thinly sliced Romaine heart (seevideo demonstration on easy way to wash)
• Layer three: 1½ cups of salsa (can be homemade, but I used a sugar-free, organic store-bought brand)
• Layer four: 6 ounces of olives, sliced or quartered
• Layer five: Chunky Guacamole (see recipe card below)
• Layer six: Smokey Bacon and Vegetables (see recipe card below)
• Layer seven: Chopped Cilantro

INSTRUCTIONS

1. In a large saucepan, make the Mexican ground beef according to directions below, Set aside beef, and put hot water in the pan to deglaze, Scrap off any browned bits, and rinse off.
2. Make the Smokey Bacon and Vegetable layer next in the same pan, making the Guacamole while the vegetables are cooking.
3. In a clean casserole dish, or dish of choice, layer the ingredients. We like this best when the beef and bacon layers are still a little warm. If chilling, make sure you have drained the beef and the vegetable/bacon layer of extra fat well (fat will congeal once chilled). Enjoy!

CHUNKY MEXICAN GUACAMOLE

Author:

Kimi @ The Nourishing Gourmet

Prep time:5 mins

Total time:5 mins

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This is my favorite method of making guacamole! Adjust the flavors at the end with salt and lime to make it just perfect.

INGREDIENTS

• 2 large or 4 small ripe Hass avocados
• ¼ cup finely chopped red onion (for an especially mild guacamole, use 2 tablespoons)
• 1 large garlic cloves, finely minced or put through a garlic press
• ¼ bunch of cilantro, washed, and finely chopped
• ½ teaspoon of unrefined salt, or to taste
• 1 lime (I use one half, normally)

INSTRUCTIONS

1. Cut the avocados in half, take out the pit, and scoop into a medium bowl. Smash with a fork or with a clean meat mallet.
2. Stir in the onions, garlic, cilantro, salt, and the juice from half of a lime.
3. Adjust flavors with salt or lime juice, as needed.
4. Enjoy!

SMOKEY BACON MUSHROOMS AND RED PEPPERS

Author:

Kimi @ The Nourishing Gourmet

Prep time:5 mins

Cook time:7 mins

Total time:12 mins

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INGREDIENTS

• 4 slices of smoked bacon
• ⅓-1/2 pound white mushrooms
• 1 large red pepper

INSTRUCTIONS

1. Cook the bacon in a large pan over medium, to medium-high heat. Flip frequently to cook evenly, until crisp and well done. Remove from pan.
2. Meanwhile, trim the stems of the washed mushrooms, and chopped into small pieces. Seed and chop the red pepper.
3. Once the bacon is cooked, leave about 2 tablespoons of the hot grease in the pan, and add the peppers and mushrooms. Cook for about 7 minutes, stirring here and there, or until the vegetables are soft and starting to brown. Crumble the bacon back in. If there is any extra grease, drain, otherwise taste, and salt, if needed, and sprinkle with lime juice, if desired.

MEXICAN GROUND BEEF

Author:

Kimi @ The Nourishing Gourmet

Prep time:2 mins

Cook time:10 mins

Total time:12 mins

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This simple recipe is flavorful and delicious without a specialty seasoning packet (which is often filled with unsavory ingredients).

INGREDIENTS

• 1 pound of ground beef, grassfed beef preferable
• 3 medium garlic cloves, finely minced or put through a garlic press
• 1 teaspoon each ground cumin and dried oregano
• ½ teaspoon unrefined salt
• 1 lime

INSTRUCTIONS

1. In a large pan, over medium-high heat, cook the beef, garlic, cumin and oregano, stirring frequently, until cooked (the meat will no longer be pink). If using grassfed beef, it often will not have much fat drippings, but if it does, drain.
2. Salt, and sprinkle the juice of half the lime. Taste-test, and adjust with more salt and lime juice, as needed.