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Black Bean Taco Dip

Instructions:

  • Step 1 – Preheat oven to 350°.
  • Step 2 – Make the black bean taco meat: Heat the olive oil in a wide pot or pan over high heat. Add the ground beef and cook, stirring occasionally, until the meat is well browned.
  • Step 3 – Reduce heat to medium-low. Add the chili powder, 4 teaspoons of salt, the oregano, granulated garlic, granulated onion, black pepper, cayenne, cumin, and cinnamon. Cook, stirring occasionally, for 2-3 minutes.
  • Step 4 – Add the two cans of Blue Runner® Black Beans. Stir until well blended and cook, stirring occasionally, just until the beef and bean mixture is heated through. Remove from heat.
  • Step 5 – Transfer the beef and bean mixture to a shallow casserole or ovenproof serving dish. Spread to form a thin layer on the bottom of the dish.
  • Step 6 – Make the guacamole: In a mixing bowl, add the meat from 3 ripe avocados. Add the finely diced red onion, Tabasco® Jalapeno sauce, 1 teaspoon of salt, and lime juice.
  • Step 7 – Using a large kitchen spoon, blend the ingredients together, using the spoon to chop and mash the avocados as you mix.
  • Step 8 – Assemble the dip in layers: Spoon the guacamole on top of the black bean taco meat mixture. Using a rubber spatula, spread the guacamole to form a thin layer.
  • Step 9 – Add the sour cream and gently spread to form a thin layer.
  • Step 10 – Add the salsa and gently spread to form a thin layer.
  • Step 11 – Sprinkle the top of the dip with the grated Cheddar cheese.
  • Step 12 – Place the dip in the preheated oven and bake just until the cheese is slightly melted, 8-10 minutes.
  • Step 13 – Remove from oven and serve at room temperature with corn tortilla chips.

Ingredients:

For the black bean taco meat:

  • 1 Tablespoon mild olive oil
  • 2 lbs. ground beef (about 4 cups)
  • 2 Tablespoons chili powder
  • 4 teaspoons salt
  • 2 teaspoons dried oregano
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • ½ teaspoon ground black pepper
  • ½ teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • 2 16-oz. cans Creamy New Orleans Style Blue Runner® Black Beans

 

For the guacamole:

  • 3 ripe avocados
  • ¼ cup very finely diced red onion
  • 1 ½ teaspoons Tabasco® Jalapeño (green) pepper sauce
  • 1 teaspoon salt
  • 1 teaspoon fresh lime juice

 

To assemble the dip:

  • 1 cup sour cream
  • ¾ cup chunky salsa
  • 1 ½ cups grated sharp Cheddar cheese