Keto 5-Layer Mexican Dip Bowls You Can Eat with a Fork
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!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 Servings 1x
- Category: Lunch
Scale
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)
Instructions
- 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.
- Enjoy!
Nutrition
- Serving Size: 4
- Calories: 1001
- Fat: 82g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 60g
Keywords: Mexican Dip