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Layered Taco Dip with Meat Recipe

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A delicious and hearty Layered Taco Dip featuring grass-fed ground beef seasoned with classic Mexican spices, caramelized corn, olives, and layered with melted Mexican blend cheese, sour cream, diced tomatoes, and fresh cilantro. Perfect for parties and gatherings, this recipe offers a flavorful twist on traditional taco flavors in a convenient and shareable dip form.

Ingredients

Taco Meat

  • 1 lb Panorama Organic Grass-Fed Ground Beef
  • 2 tsp cumin
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • Kosher salt (enough to coat meat)
  • 1 cup chicken broth or bone broth
  • 1 TBS ghee

Vegetables and Toppings

  • 1 15oz can corn (drained)
  • 1 6.5oz can sliced olives (drained)
  • 1 cup diced tomatoes (drained if canned)
  • Chopped cilantro (for garnish)

Cheese and Dairy

  • 2 1/2 cups shredded Mexican blend cheese, divided
  • 1 cup sour cream (room temperature, stirred well)

Instructions

  1. Heat pans: Warm two medium-large pans over medium heat; one pan will be used to cook the taco meat and the other to roast the corn.
  2. Combine spices: Mix the cumin, chili powder, garlic powder, oregano, and smoked paprika in a small bowl and set aside.
  3. Salt meat: If using a solid block of ground beef, cut it into two flat squares and generously salt both sides.
  4. Cook meat: Place the meat squares in one of the pans and cook for 2-3 minutes per side until nicely browned.
  5. Melt ghee and cook corn: Add ghee to the second pan and once melted, add the drained corn with two pinches of kosher salt. Stir to combine and cook for 8-10 minutes, allowing the corn kernels to caramelize without burning, stirring every few minutes.
  6. Break up meat and season: Break the cooked meat into small pieces, cook for another two minutes, then sprinkle the prepared spice mix on top and cook for an additional minute.
  7. Add broth and simmer: Pour in the chicken broth, stir, and simmer over medium heat for 5-6 minutes until most of the liquid evaporates.
  8. Layer the dip: Spread the hot taco meat evenly on the bottom of a 9×13-inch baking dish and cover with 1 cup of shredded cheese.
  9. Add corn and olives: Evenly distribute the caramelized corn over the cheese layer, then sprinkle the drained sliced olives on top, followed by another cup of cheese.
  10. Broil cheese: Position a rack in the middle of the oven and preheat the broiler on high. Broil the layered ingredients for 4-5 minutes until the cheese melts and bubbles.
  11. Spread sour cream: Remove the dish from the oven and spread the sour cream evenly over the melted cheese layers.
  12. Add tomatoes and final toppings: Distribute the diced tomatoes evenly over the sour cream layer. Sprinkle the remaining 1/2 cup of cheese on top, then garnish with chopped cilantro to taste.

Notes

  • Ensure the sour cream is at room temperature and stirred well for easy spreading.
  • Be careful not to burn the corn while caramelizing; stir gently and monitor closely.
  • You can substitute ghee with butter if desired.
  • For a spicier version, add diced jalapeños or hot sauce to the meat or toppings.
  • Serve with tortilla chips or use as a layered filling for wraps or tacos.

Find it online: https://bitezly.com/layered-taco-dip-with-meat-recipe/