Baked Taco Dip

Are you looking for a healthy lunch or appetizer for your New Year’s Eve celebration or the Super Bowl?  Our Baked Taco Dip is quick, easy and very adaptable to fit to your family’s tastes. You can replace the black beans with refried beans, leave out the sour cream, add more chopped tomatoes and onions to topping, replace lettuce with spinach, or leave the recipe as is. It can be served as a stand-alone main dish, used as a potato topper, or served as a hot dip.

My grandchildren visited this week and we enjoyed the Baked Taco Dip over French fries (page 185 in our book). It was a hit!

Many of the ingredients listed in this recipe can be found in our book, Eating Pure in a Processed Foods World®. If time does not allow you to prepare these ingredients in advance, don’t let that stop you from making this delicious dip. Purchase as pure of ingredients as possible and enjoy!

We also have taco seasoning and dried black beans in our store. Click here to see how to cook black beans in an Instant Pot.

Baked Taco Dip

2 pounds ground beef
1 cup prepared black beans (page 121 of Eating Pure in a Processed Foods World®)
2 tablespoons taco seasoning (page 125)
1-1/2 cups salsa (page 258)
1 cup sour cream
3 cups shredded raw cheddar cheese
1 tomato, chopped
4 green onions, chopped
shredded lettuce, optional

Preheat oven to 400°F.  Brown beef in a skillet over medium-high heat. Drain. Place beef and beans in a 9 x 13 glass pan. Stir in seasoning. Layer salsa and sour cream over meat mixture. Sprinkle with shredded cheese. Top with chopped tomatoes and onions. Bake uncovered 30 minutes. Remove from oven and let rest 10 minutes before serving.

Makes 8 servings