Need a crowd-pleasing appetizer? Look no further than this 7 Layer Mexican Taco Dip! I made this for Cinco de Mayo and turned out to be a huge hit so I'm making it again for the 4th of July! This dip could not have been easier to throw together and it feeds a village - win win!
2 pounds lean ground beef
2 packets (1 oz. each) taco seasoning mix
1 (16 oz.) can refried beans
1 (12 oz.) container sour cream
4 medium avocados, peeled & seeded
juice of half a lime
1/4 cup fresh cilantro, chopped
1 small onion, chopped
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
4 tomatoes, chopped
2 cups shredded cheddar cheese
1 (2.25 oz.) can black olives, drained & sliced
In a large skillet, combine ground beef with 1 packet of taco seasoning. Stir well and heat on medium until thoroughly cooked. Drain. Combine cooked ground beef with refried beans and set aside.
In a bowl whisk together the sour cream and 1 packet of taco seasoning mix. Set aside.
In a separate bowl, mash the avocados. Add lime juice, chopped cilantro, chopped onion, salt, garlic powder and pepper. Set aside.
In a 9x13 serving dish, evenly spread the beef/bean mixture on the bottom. Continue layering in the following order: sour cream mixture, guacamole, diced tomatoes, shredded cheese and black olives. Wrap tightly and keep chilled. Serve with tortilla chips & enjoy!