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

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!

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

Servings: 4

Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Nutritional Facts: 11g Net Carbs| 1001 Calories | 82g Fat | 15g Carbs | 60g Protein | 4g Fiber

Ingredients:

For the guacamole:

• 2 ripe avocados, peeled, pitted, and cut into chunks
• 1 tbsp freshly squeezed lime juice (or out of a bottle, whatever)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup white onion, chopped
• 1 small tomato, or 6 cherry tomatoes, seeded and chopped
• 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 (preferably a low-carb sugar-free one)
• 2 cups organic sour cream
• 2 cups shredded lettuce
• 2 cups shredded cheddar cheese
• cayenne pepper sauce (to taste)

Steps:

1. In a medium bowl, mash together avocado, lime juice, cilantro, onion, tomato, garlic, and salt.
   
2. Cover the guac and refrigerate while you make the beef.
3. 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. Stir in the water and taco seasoning. Reduce the heat to a simmer and cook for 10 minutes.
   
5. Transfer the meat to four small bowls (or two large bowls for two servings).
6. 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. Enjoy!

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

Print Recipe

5 from 3 reviews

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!

• Author: Amanda C. Hughes
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 Servings 1x
• Category: Lunch

Ingredients

Scale 1x2x3x

• For the guacamole:
  • 2 ripe avocados, peeled, pitted, and cut into chunks
  • 1 tbsp freshly squeezed lime juice (or out of a bottle, whatever)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup white onion, chopped
  • 1 small tomato, or 6 cherry tomatoes, seeded and chopped
  • 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 (preferably a low-carb sugar-free one)
  • 2 cups organic sour cream
  • 2 cups shredded lettuce
  • 2 cups shredded cheddar cheese
  • cayenne pepper sauce (to taste)

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Instructions

1. In a medium bowl, mash together avocado, lime juice, cilantro, onion, tomato, garlic, and salt.
2. Cover the guac and refrigerate while you make the beef.
3. 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. Stir in the water and taco seasoning. Reduce the heat to a simmer and cook for 10 minutes.
5. Transfer the meat to four small bowls (or two large bowls for two servings).
6. 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. Enjoy!

Nutrition

• Serving Size: 4
• Calories: 1001
• Fat: 82g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 60g

Instead of using store bought guacamole I make this simple guacamole recipe first. It’s super easy to make and tastes even better than the stuff you buy at the store.