you know why? because i can eat 7 layer dip for dinner and it’s perfectly ok. not exactly the healthiest dinner decision, but you know, sometimes you just gotta say “screw the grilled low fat skinless chicken breast and salad” and scoop gooey spicy dip out of the baking dish with tortilla chips. seriously.
what you need:
salt and pepper
shredded cheddar or monterey jack
more chopped onion
brown your beef with the onion and spices.
make your refried beans unless you’ve already got them refried. then just warm ’em.
speaking of which, there’s 2 things i almost always have in the refrigerator: cooked pinto beans and an old sour cream container of bacon grease. it’s a childhood thing; my mom ALWAYS made a pot of beans on saturday or sunday and ALWAYS reserved bacon grease to refry the beans in. that said, i make my beans in the crock pot on low with plenty of water, salt, pepper, strips of bacon, onion, cilantro, garlic cloves (and occasionally beer). great flavor and makes for wonderful refried beans.
i layered this way: beans, cheese, beef, onions, cilantro, tomatoes, avocado, lime juice squeezed over all, sour cream, more cheese and cilantro. i meant to put olives and jalapenos on this, but so eager were erik and i to eat it, i forgot. if you don’t want to go to the extra effort, store bought tortilla chips are awesome, but if you do like to work hard in the kitchen (and i do), get out your deep fryer, heat up the oil in it, cut store bought corn tortillas (a good brand, like Guerrero or Mission) into triangles and fry those suckers up until they’re golden and crispy. drain ’em, salt ’em and try not to eat them all before you can get them into the dip.
aaaand there you have it. dinner in like, 10 minutes, tops. don’t forget the icy cold beer …