Servings: 8

Ingredients:

Ground meat:

• 1 lbs ground beef, chicken or turkey

• ½ red bell pepper, chopped 

• ¼ white onion, diced

• 1 garlic clove, minced 

• 1 packet taco seasoning

• Salt and pepper 

Pico de gallo: 

• 2 roma tomatoes, diced

• ¼ white onion, diced

• 1 tbsp cilantro, finely chopped  

• 1 tbsp jalapeno diced or half of a jalapeno diced 

• 1 tbsp lime juice

Guacamole:

• 2 ripe avocados 

• ¼ cup diced red onion 

• 1 tbsp diced cilantro 

• ½ tsp salt

• 1 tsp lime juice (you can add more if you’d like)

Refried Black Beans:

• 2 15-oz cans black beans 

• 3 tbsp avocado oil

• ½ tsp salt (or to taste)

• ¼ white onion, finely minced

• 2 cloves garlic 

• ½ cup starchy liquid from bean can

Layers (starting from the bottom)

1. Ground meat mixture

2. Refried black beans

3. Pico de gallo

4. Guacamole 

5. Dairy free queso 

6. 2 cups shredded lettuce 

7. Toppings: Olives, cilantro, etc

Directions:

1. Start by making your taco meat. In a saute pan, add avocado oil and your ground meat. Add your taco seasoning and cook until brown. 

2. Next, make your refried beans. In a saucepan, spray avocado oil and add your onion and garlic. Cook this until translucent. Add your black soy beans and cook. They will start to soften and you’ll cook these for 3-4 minutes. Mash and add your liquids. 

3. Slowly pour in bean liquid or water and stir to incorporate. Bring mixture to simmer over medium heat and cook, until liquid is fully incorporated. This may look soupy, but your beans will thicken up as they cool.

4. Make your pico de gallo and guacamole in separate bowls and set aside. 

5. Assemble your dip and enjoy with low carb tortilla chips!

Nutrition:

Nutrition per serving:

• Calories - 269 

• Fat - 19g

• Protein - 15g

• Total Carbs - 10g

• Net Carbs - 4g

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