Layered Taco Dip

Seven layer dip, or taco dip, is an old favorite that has been made for years now and probably has even been forgotten by some. I actually forgot about it even though it was a staple appetizer from my kitchen for years. My sister recently asked if I would make 'Your Taco Dip' for a family get together. So I did.

One of the few things I do differently is omit the taco seasoning and use my own mix of herbs. It is healthier {less sodium} and you can adjust the heat and flavoring to your liking. In place of a taco seasoning packet I use ground cumin, onion powder, chili powder, salt and pepper. Garlic would be a great addition but my husband has issues with garlic so I don't use it. I also like to serve the dip in a glass bowl rather than a rectangular dish. I really like to heap on chopped lettuce and you cannot add much if this is served in a casserole dish.

Layered Taco Dip
1.5 lb ground beef
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp pepper
1/4 cup water
1 4 oz can green chilies
1 16 oz can refried beans
2 c chunky salsa
1 pt sour cream
1 heart of romaine lettuce, chopped
2 c shredded cheddar~jack cheese
chopped black olives and green onions for garnish

Season ground beef and brown it in a large frying pan. Do not drain; add water, green chilies and can of refried bean. Stir and heat over medium~low heat till well combined. Remove from heat. Place bean mixture in bottom of a large, clear, glass bowl. Let cool.

Top cooled bean mixture in this order: salsa, sour cream, lettuce, cheese and garnish. Refrigerate for at least an hour. Serve with chips.

Tips and Tricks~
Divide the bean mixture and other layers into clear cups or jars making it easy for guests to grab along with a bag of chips.
If you omit the lettuce and serve this in a casserole dish, it changes it completely by heating in a 350F oven for 25-30 minutes before serving.
Change the layers~ use corn or jalapeno peppers or your favorite taco topping.

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