Tuesday, April 23, 2013

Vegan 8 Layer Taco Dip

Vegan 8 Layer Taco Dip
Dips are inviting, they are festive and perfect for any day. It can be a party or a relaxing evening at home, it always livens up any meal and makes it fun. A taco dip makes for a creative and delish dinner for any family. This recipe has plenty of flavorful layers for you to enjoy and goes great with a nice cold beverage of your choice and plenty of chips for dipping. You will be all set for happy smiles with this meal. Makes plenty for leftovers to take for lunches or another dinner, just remember you may have people wanting to dive into your dip. Enjoy!

Vegan 8 Layer Taco Dip


-1 Bag Vegan Ground Beef (12 ounce bag)
-1 (15-ounce) can vegan re-fried beans
-2 teaspoons Extra-virgin olive oil, plus more for baking
-1/4 green bell pepper, cut into 1/4 to 1/2 inch pieces
-1/2 red bell pepper, cut into 1/4 to 1/2 inch pieces
-4 Tablespoons salsa Verde (Green Chile Salsa) 
-1 cup enchilada sauce
-1 Tablespoons cilantro, minced
-2 teaspoons ground cumin
-1/4 teaspoon garlic salt
-1/2 teaspoon smoked paprika
-1 4.5 ounce can green chiles
-Salt & Black Pepper, to taste

-2 cups vegan sour cream
-2 to 4 ripe avocados (depending on size)
-2 plum tomatoes, diced
-Black olives, sliced
-1 cup vegan Daiya Cheese (1/2 cheddar & 1/2 Jack) 
-1 Tablespoon cilantro, minced 

-Tortilla chips, buy 2 kinds in 2 different colors & varieties (I like Organic Blue & Yellow Multi-Grain Corn)


Heat oven to 375 Degrees

Open re-fried beans and transfer the beans to a small, deep casserole dish. Scrape can clean with rubber spatula and evenly distribute around the dish.

Re-Fried Bean Layered
In a medium saute pan, heat a little extra-virgin olive oil (2 tsp) over high heat. When the oil smokes, add the peppers and sear them for 3 minutes. 

Sauteed Veggies
Add vegan ground beef and cook for another 3 to 5 minutes to mix and heat through. 

Vegan Taco Meat with Veggies
Add green chiles, 1 Tbsp cilantro, garlic salt, paprika, and cumin. Saute for 2 to 3 minutes to combine.

Sauteed Taco  Meat with Chiles
Once your green chiles and meat/veggie mixture is combined, add the green chile salsa (Verde), enchilada sauce, and salt & black pepper to taste. Cook over medium heat for 3 to 5 minutes, stirring frequently. 

Stewed Vegan Taco Meat 
Once done, remove from heat and layer it evenly over the top of the re-fried beans in casserole dish. 

Taco Dip Layer
Top the taco meat mixture with your vegan cheese mixture, sprinkle with a little more salt & black pepper and drizzle with a little olive oil. 

Vegan Cheese Topped Layer
Layered Dip (Pre-Baked)
Place in the already heated oven for 15 to 20 minutes. 

Taco Dip in Oven
When it is done the cheese will be melted and casserole bubbly around the side. 

Baked Taco Dip
Taco Layers (Baked)
When you take the taco dip out of the oven let rest and cool for 5 to 8 minutes while you prepare the toppings. 

(At this point you can assembly and add toppings to casserole dish and serve or dish up cups of the dip with toppings. The cups work out well for a dinner party or kids, family style is nice on a relaxed weekend as well.)


Combine the meat of 2 to 4 ripe avocados in a bowl and mash with a little salt and black pepper. Once mashed, top the already cooked dip with mashed avocados. 

Wash, dry, and finely chop lettuce and place on top of the avocado layer.

Sour Cream
If you are doing cups, dollop each cup with 1 to 2 Tbsps of sour cream OR if casserole, spread over the top of the lettuce layer.

Tomatoes & Olives
Clean, dry, and dice tomatoes. Garnish the dip with the final layer of diced tomatoes and sliced olives. Sprinkle with the remaining 1 Tbsp minced cilantro and place on the table for the dining. Serve the dip with your favorite tortilla chips (organic blue & yellow multi-grain corn chips) or eat plain like a salad and your favorite beverage. Enjoy!


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