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