Low Carb 7 Layer Taco Dip

A very delicious & flavorful appetizer or meal!

Ingredients:

Taco meat

1 1/2 cups Guacamole

1 cup sour cream

1 cup salsa*

1 1/2 cups finely grated colby/jack cheese**

1/3 cup diced red onion

3 or 4 jumbo stuffed green olives, chopped***

Taco Meat Ingredients: 

1 pound grass fed ground beef

1 teaspoon dried minced onion

1 teaspoon pink Himalayan or sea salt

1 teaspoon chili powder

1/2 teaspoon dried oregano flakes

1/2 teaspoon garlic powder

1/2 teaspoon ground cumin

1/3 cup water

Guacamole Ingredients:

2 large or 3 medium avocados

2 tablespoons lime juice****

1/2 teaspoon pink Himalayan or sea salt

1/2 teaspoon chili powder

1 teaspoon dried cilantro

Method:

Brown the ground beef in a large skillet over medium/low heat. Drain the fat off of the meat and then return to the skillet. Stir in the dried onion, salt, chili powder, oregano, garlic powder, cumin and water. Heat over medium/low heat, stirring occasionally, for 10 minutes, or until most of the water has evaporated. Set aside.

Cut the avocado into chunks and place in a medium bowl. Add the lime juice, salt, chili powder and cilantro. Mash with a fork and stir until well blended and smooth, or mix with an immersion blender. 

Layer the meat evenly on the bottom of an 8 x 8 inch square glass pan. Spread the guacamole evenly over the meat. Spread the sour cream over the guacamole. Spoon the salsa over the sour cream. Sprinkle the cheese evenly over the salsa. Sprinkle the onions and olives over the cheese. Heat for 75 seconds in a microwave or for 10 minutes in a 325* oven. Serve with fresh celery or strips of bell peppers, Keto Cheese Crackers or Keto Tortilla Chips. (See links to recipes below.) Makes 10 appetizer portions or 6 main course portions.

*I used a fire roasted habanero salsa, because it had half the the carbs of all of the other salsas. (1 carb per 2 tablespoons, instead of 2 carbs per 2 tablespoons.)

**You can use all cheddar or all jack cheese. If you want extra spice, you can substitute pepper jack cheese.

***I used jalapeno & garlic stuffed olives. Pimento stuffed olives can be used, or 1/4 cup chopped black olives.

****I always have fresh lime juice on hand ~ I buy a bag of limes and juice them. I freeze the juice in ice cube trays and store the lime cubes in a zipper lock plastic freezer bag. When I need lime juice, I just pop one or more cubes into a small glass bowl and allow to stand at room temperature, or microwave for 20 seconds, to melt.

Nutritional info per appetizer serving, approximately:                              189 calories ~ 13.5 grams fat ~ 4.1 grams net carbs ~ 11 grams protein

Nutritional info per main course serving, approximately:                         315 calories ~ 22.5 grams fat ~ 6.8 grams net carbs ~ 18.5 grams protein

Notes: This is a great low carb choice to serve on game day. It's perfect for taco night, too!

It can also be served as a taco salad, when placed on top of shredded cabbage. For keto friendly appetizer chip choices, this dip can be served with 

Keto Friendly Crunchy Cheese & Flax Seed Crackers  https://carriekitchencreations.blogspot.com/2019/10/keto-friendly-cheese-crisp-crackers.html

or LOW CARB, High Fiber Tortilla Chips 

https://carriekitchencreations.blogspot.com/2019/02/low-carb-high-fiber-tortilla-chips.html