Layered Taco Dip

Blow your guests away with a healthy layered taco dip. This is a recipe everyone will enjoy and want more.


1 to 2 lbs Grass-Fed 90/10 Ground Meat (beef, buffalo, lamb, goat)
1 (16 oz) can homemade Refried Beans
1 (10 oz) can Rotel Mexican Diced Tomatoes drained
2 tsp chili powder
¾ tsp chipotle seasoning
1 tsp garlic powder
Salt and black pepper
3 medium avocados
1 Tbsp. lime juice
¼ cup chopped fresh cilantro
2¼ cup Plain Greek yogurt no sugar
1 (3 oz can) black olives, sliced
2 small Roma tomatoes, diced
1¾ cups finely shredded grass fed cheese (your choice)
1/3 cup sliced green onions
6 Tbsp. taco seasoning split in half
½ large white onion diced
1 to 2 jalapeno diced (optional)
Dash hot sauce


1. In a medium mixing bowl stir together refried beans, chili powder, chipotle seasoning, garlic powder then season with salt and pepper to taste. Pour mixture into a casserole dish.
2. Spread diced onions and drained Rotel tomatoes on top of refried bean mixture.
3. Cook ground beef and season with three tablespoons of taco seasoning (drain any liquid). Spread over onions and Rotel tomatoes.
4. Mash avocado with lime juice. Mix in cilantro, season with salt and pepper to taste, add quarter cup yogurt, and add hot sauce to your liking. Spread over ground beef in casserole dish.
5. Mix together two cups yogurt and three tablespoons of taco seasoning. Spread seasoned yogurt over avocado layer.
4. Sprinkle with cheese, then diced tomatoes, olives, green onions and diced jalapenos. This dip can be made a day in advance—just cover and refrigerate until ready to serve.


Submitted by Sandra Slanker