I like to eat this within the first 2 days of making it. Layer the guacamole in an even layer on top of the beans, followed by a layer of the sour cream mixture, then the cheese, tomatoes, olives, red onion, and green. You will find the green onions become stronger as it sits in the fridge. If you do not eat all of this Mexican dip with ground beef it will store for 2-3 days in the fridge, in a covered or airtight container. You can make a double batch if you want and reach for a larger pan, or use two pans.įresh veggies are best, make sure they are not wilting, as they will be the first to spoil in this dip. You can add on a layer of lettuce and then add on the tomatoes, cheese, green onions and olives. I like to mix the meat with the beans to help incorporate the dip flavors. Make sure to drain off grease from the ground beef. Stir in the garlic and chili powder, and cook until fragrant, about 30 seconds. Add the onions and cook until softened and translucent, 5 to 7 minutes. Here are a few tips to set you up for success for making this 7 layer dip recipe with meat. Make the bean layer: Warm the olive oil over medium heat in a large skillet. Top with green onions, tomatoes, and black olives, along with cheese.Spread guacamole, on top of sour cream mixture.Store in the refrigerator until serving and serve with chips. Add meat and beans to the bottom of the pan, and then top with the sour cream mixture. Then top with about 1-2 teaspoons of tomatoes, olives, and green onion (If making ahead of time, wait to add these toppings until shortly before serving).Step 2 Sprinkle Monterey jack and cheddar in an even layer over the sour. Spread in an even layer on top of the salsa. Then blend cream cheese, sour cream and taco seasoning together and set aside. In a medium bowl, stir together sour cream, taco seasoning, and lime juice. Cook ground beef as directed, and once done drain off excess grease.
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