Ingredients:

  • 8 oz Cream Cheese, softened
  • 1 cup Sour Cream
  • 1 packet Taco Seasoning Mix (for base)
  • 1 Tbsp fresh Lime Juice
  • 16 oz Refried Beans
  • 1/2 tsp Cumin Powder
  • 1 lb Lean Ground Beef
  • 1 packet Taco Seasoning Mix (for meat)
  • Water (as per seasoning packet)
  • 2 cups Shredded Cheddar & Monterey Jack Blend
  • 1 cup Diced Tomatoes (drained)
  • 1/2 cup Sliced Black Olives (drained)
  • 1/2 cup Sliced Green Onions
  • 3 cups Shredded Lettuce (Iceberg or Romaine)
  • 1 cup Fresh Guacamole or Diced Avocado

Instructions:

  1. Prepare the Creamy Base: In a medium bowl, beat together the softened cream cheese, sour cream, 1 Tbsp of taco seasoning, and lime juice until completely smooth and lump-free. Spread evenly across the bottom of a 9x13 inch serving dish.
  2. Prepare the Bean Layer: Gently heat the refried beans in a small saucepan with the 1/2 tsp of cumin until warm. Using a spatula, carefully spread the warm beans over the cream cheese layer, ensuring the base is fully covered.
  3. Cook the Meat: Brown the ground beef in a skillet over medium-high heat. Drain off any excess fat thoroughly. Stir in the second packet of taco seasoning and the required water. Simmer according to packet instructions until thickened. Cool slightly.
  4. Layer Meat and Cheese: Spread the seasoned ground beef evenly over the bean layer. Sprinkle the shredded cheese blend generously over the meat.
  5. Add Intermediate Toppings: Scatter the drained diced tomatoes, sliced black olives, and green onions evenly over the cheese layer.
  6. Chill (Crucial Step): Cover the dish tightly with cling film and refrigerate for at least 30 minutes to allow the layers to firm up.
  7. Final Topping Assembly: Just before serving, top the chilled dip with the finely shredded lettuce. Dollop or gently spread the fresh guacamole or avocado over the lettuce layer.