Keto 5-Layer Mexican Dip Bowls You Can Eat with a Fork

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Keto 5-Layer Mexican Dip Bowls You Can Eat with a Fork

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Ingredients

Adjust Servings:
For the guac
2, peeled, pitted, and chopped avocados
1 tbsp fresh squeezed lime juice
1/4 cup, chopped fresh cilantro
1/4 cup, chopped white onion
1, seeded and chopped tomato
1 tsp, minced garlic
1/2 tsp sea salt
For the beef
2 lbs grass fed ground beef
1/2 cup water
1/4 cup taco seasoning
2 cups sour cream
2 cups, shredded lettuce
2 cups, shredded cheddar cheese
cayenne pepper sauce I'm a Frank's loyalist

Nutritional information

11g
Net Carbs
1001
Calories
82g
Fat
15g
Carbs
60g
Protein
4g
Fiber
Cuisine:
  • 35 minutes
  • Serves 4
  • Easy

Ingredients

  • For the guac

  • For the beef

Directions

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I have this thing about dipping things. And when I first started keto I felt robbed of things like dipping tortilla chips in salsa or guacamole and resented celery sticks dipped in sour cream dips because they couldn’t be dipped in things generally served on Cinco de Mayo. Like a delicious Mexican dip.

But I got over that real fast once I came home from Chipotle with like a pound of extra guac and instead of eating my meal, started frying up some cheddar cheese and broke it into chips to dip. I’m like the MacGyver of cravings, I’ll figure it out if the craving is strong enough.

But there’s really no reason why something as simple as a five-layer dip Mexican dip needs chips. I mean, don’t they usually break anyway? Then you’re the odd duck at the party getting scowled at because you’re knuckle deep in guacamole fishing your tortilla out.

So this recipe you won’t need chips for—it’s eaten with a fork (yay!). Because whoever wanted to share that bowl of 5-layer dip anyway? Not me. SEE IF I CARE IF YOU STOP EATING IT AFTER I DOUBLE DIP!

Instead of using packets of taco seasoning, make a batch of my Golden Taco Seasoning. It’s super easy to make and tastes even better than the packets you buy at the store.

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Steps

1
Done

In a medium bowl, mash together avocado, lime juice, cilantro, onion, tomato, garlic, and salt.

2
Done

Cover the guac and refrigerate while you make the beef.

3
Done

In a medium skillet, cook the ground beef over medium heat until it's crumbled, about 10 minutes. If the beef has a TON of extra fat bubbling up after it cooks (usually if not grass-fed or an 85% mix), strain out the grease and put back in the pan before adding water and seasoning. A little is totally fine.

4
Done

Stir in the water and taco seasoning. Reduce the heat to a simmer and cook for 10 minutes.

5
Done

Transfer the meat to four small bowls (or two large bowls for two servings).

6
Done

Top with sour cream, then the guacamole, then the lettuce, then the cheddar cheese. Finally drizzle the cayenne pepper over the top to your liking.

7
Done

Enjoy!

Amanda C. Hughes

Amanda C. Hughes has been developing ketogenic and paleo recipes for over a decade. She has developed recipes for top nutrition coaches and subscription meal boxes. She's the author of the best-selling Wicked Good Ketogenic Diet Cookbook, Keto Life, Keto All the Way, and developed recipes for the 21-Day Ketogenic Diet Weight-Loss Challenge. Disclaimer: Please enjoy the recipes and personal anecdotes on WickedStuffed, but please understand this is a recipe blog. I do my best to provide nutritional information based on the tools available to me, but you should seek proper nutritional advice from a dietician. Additionally, many of the links on my blog are affiliate links, which helps to pay down the cost of keeping this blog up and running.

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