Monday, May 5, 2014

Paleo Layered Mexican Dip

It's Cinco de Mayo today, and I don't know about you but I'm much more inclined to participate than I am on St. Patrick's Day; any excuse to make Mexican food is okay by me!

I adapted today's recipe from The Nourishing Gourmet, whose 7 Layer Mexican Dip had my mouth watering. I'm not defining the number of layers here, as I think you could definitely go with more or less!

As Kimi suggests in the original recipe, you can include whatever components your family enjoys and/or eats. I did include some raw shredded cheddar for my kids, who ate this with plantain chips for dipping. I just put mine in a bowl with extra greens.

You could use any protein here, but I was curious to try out Kimi's beef. I usually use a chili powder based-seasoning when I'm making Mexican beef, and I was intrigued to make it with only oregano, cumin and lime. Yum! So simple and easy, and great for my kids who are wary of spice.

My layers were as follows:

-chopped lettuce
-shredded raw cheddar
-sliced olives
-homemade guacamole
-sauteed onions and peppers (I seasoned them with a little salt, cumin & lime juice)
-diced tomatoes
-minced cilantro

Mexican Ground Beef
recipe from The Nourished Gourmet

1 lb. grassfed ground beef
3 minced garlic cloves
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. salt
juice of 1/2 lime

Brown beef, garlic, cumin, oregano and salt in a large skillet over medium heat. Sprinkle with lime juice, stir and taste for seasoning.

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