Taco Salad Dip

Step 1

Using a large nonstick skillet, add olive oil and place over medium-high heat. Once hot, add diced onions and saute, stirring occasionally, for 3-4 minutes. Add minced garlic, stir and continue sautéing for 1-2 more minutes.

Step 2

Add ground beef, breaking it apart with a wooden spoon. Cook, stirring occasionally, for about 5 minutes.

Step 3

Add chili powder, paprika, cumin, oregano, salt, onion powder and black pepper; stir until well combined. Continue cooking, stirring occasionally, for 2-3 more minutes, or until beef is mostly cooked through.

Step 4

Add tomato sauce and broth; stir until well combined. Reduce heat to medium-low and simmer for 3-5 minutes, or until sauce has thickened noticeably.

Step 5

Fill a medium bowl with very cold water and add diced red onions; let soak for 20-30 minutes.

Step 6

Using a microwavable bowl, heat the refried beans for 30 seconds. Spread the refried beans evenly into the bottom of a 9”x13” baking dish.

Step 7

Spread cooked ground beef evenly on top of refried beans.

Step 8

Using a medium bowl, whisk together sour cream, softened cream cheese and taco sauce until well combined. Spread this mixture evenly on top of ground beef. (Note: You can either continue adding layers and serve this dip with these first 3 layers heated or you can refrigerate this dip at this step and serve dip entirely cold.)

Step 9

Next, spread shredded cheese evenly on cream cheese layer.

Step 10

Layer shredded lettuce and diced tomatoes on top of cheese.

Step 11

Drain red onions and spread evenly on top of tomatoes.

Step 12

Finally, top with black olives, green onions and avocado.

Step 13

Serve with tortilla chips.