Taco Dip

Can I just say that some days, I just want to snack all day? Meals are no fun, and I just want to munch. That was why this ended up on the menu. However, it is full of such great stuff it could totally make a meal. Haha. My husband and I were totally satisfied eating this for dinner. Cause we're cool like that.

This would also be a great dish to take to a party, or to have at your own. It's super easy, and it's great cold or room temperature, so no worrying about keeping it warm. So I hope you enjoy this as much as we did!

Ingredients:
-1 can refried beans
-1 lb ground beef
-1/2 cup water
-1 tablespoon garlic powder
-1 teaspoon onion powder
-2 tablespoons chili powder
-1/2 teaspoon cumin
-1/2-3/4 cup red enchilada sauce
-1.5 cups guacamole* (homemade recipe below)
-1.5 cups sour cream
-1 cup shredded cheese (I used Colby Jack)
-tortilla chips, for dipping

Directions:
Cook ground beef in a skillet over medium/high heat until no longer pink. Drain and return to skillet. Add the water, garlic powder, onion powder, chili powder, and cumin. Stir to incorporate well.

Reduce heat to medium. Let the water start to simmer, and stir occasionally. When the water has mostly evaporated and the meat has absorbed most of the flavor of the spices, it's done. Set aside.

In a square baking dish (approximately 9 by 9 inches), spread the refried beans in an even layer.

Add the ground beef as the next layer. Spoon the enchilada sauce over the beef in as even a layer as possible.

It won't be perfect, but that's ok.

Next, spread the guacamole* over the other three layers.

The next layer will be the sour cream,

and then the shredded cheese.

And you're done!

Serve with tortilla chips for dipping and dig in!

*Homemade guacamole:
Ingredients:
-2 avocados
-1 lime
-1 tablespoon garlic powder
-1 teaspoon onion powder
-1/2 teaspoon cumin
-1/4 teaspoon dried cilantro

Directions:
Cut around the pit of each avodaco. Gently twist the two halves apart. One half should contain the pit. Insert your knife blade into the pit, and gently turn it. If you do it right and you have a good avocado, it should twist right out. Discard the pit. Using a spoon, gently remove the avocado from the skin. Rough chop the avocado and place in a food processor, or a large mixing bowl.

Sprinkle with the juice of one lime. This will help to keep the avocado from oxidizing and turning brown, as well as adding a fresh flavor to the guacamole. Pulse the avocado (or mash with a fork if you don't have a food processor) until it reaches the desired consistency. For me, that's pretty smooth with few chunks, but feel free to leave it a little chunkier if that's your thing. Add the spices and pulse or mash to combine and incorporate well.

Once that's done, your guacamole is ready for consumption. Enjoy!