Recipe. You Won't Want To Miss This!

Seven (or Eight) Layer Super Bowl Taco Dip

The following is a “mash-up” and finessing of two Taco Dip recipes, one by Ali Slagle, NYT and the second from Justin Chapple, Food & Wine. It can be made with or without meat.

I’m making this tomorrow, without the ground beef. As an aside, I’ll be rooting for the Chiefs, and yes, Taylor Swift sealed the deal, but truthfully the cuteness and humility of Andy Reid cannot be denied.

Add these ingredients for your first layer if you would like to include ground beef. Then continue with the recipe.

2 tablespoons canola oil

1 pound ground beef

2 1/2 tablespoons Taco Seasoning (either store bought, or see below to prepare your own)

Kosher salt

Pepper

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Start here if you are NOT adding the ground beef layer

¾ cup sour cream

1 jalapeño, finely chopped (about 2 tablespoons)

Kosher salt and black pepper

2 ripe Haas avocados

2 tbsp freshly squeezed lime juice

1/4 red onion chopped small

2 tbsp olive oil

1 (16-ounce) can refried beans

1 teaspoon ground cumin

1 cup freshly grated Cheddar

1 large tomato (or equivalent) chopped

1 cup sliced black olives

¾ cup fresh or jarred red salsa (Choose your desired heat level. Drain the extra liquid if necessary.

½ cup Fritos crumbled

2 scallions chopped

2 handfuls of cilantro leaves coarsely chopped

Tortilla chips, for scooping

To Prepare the Meat Layer

In a large skillet, heat the canola oil until shimmering. Add the ground beef and cook over moderately high heat, stirring occasionally, until browned and cooked through, about 8 minutes. Add the taco seasoning and 1/2 cup of water and cook, stirring occasionally, until the meat is coated in a light sauce, about 3 minutes. Season with salt and pepper to taste and set aside to cool.

Spread the “taco” beef mixture at the bottom of your dish. A 9 x 13 inch low glass pyrex should work well.

No Meat Layer Start Here

Mix the sour cream and 1/2 of the jalapeno, salt and pepper to taste in a separate bowl and set aside. Cut the avocado into chunks (or coarsely mash) in a second small bowl. Sprinkle the rest of the jalapeno, lime juice, and salt and. pepper to taste and mix gently.

In a small frying pan, sautee the red onion over medium-low heat for approximately 2 minutes, then add the refried beans and cumin, mix and heat through. Season with salt and pepper to taste.

Spread the beans as your first layer (or second if you are adding the beef taco layer) in the low sided 9 x 13 glass pyrex dish or equivalent.

Add the cheddar layer. It will melt into the warm refried beans. Next, the olives, avocado mixture, chopped tomato, and salsa. Top with dollops of jalapeño-sour cream and sprinkle with crumbled Fritos, scallions and cilantro.

Serve with tortilla chips.

Serves 8

Taco Seasoning (Food & Wine)

3 tablespoons chili powder

2 tablespoons garlic powder

2 tablespoons onion powder

1 tablespoon ground cumin

1 tablespoon kosher salt

1 teaspoon cayenne pepper

2 teaspoons dried oregano

1 teaspoon sweet paprika

1 teaspoon black pepper

Mix and store in an air tight container. Taco seasoning can be stored for up to 6 months.