Mexican Layer Dip

M e xi ca n L a y er Dip

Ingredients 1 ¼ lbs. ground beef Pinch of salt and pepper 1 (1 oz.) packet taco seasoning mix 1 cup water 1 0 cups torn lettuce 1 ½ cups sliced black olives 1 pint grape or cherry tomatoes, halved 2 cups bell peppers, diced 1 (15 oz.) can black beans, rinsed and drained 2 cups shredded sharp cheddar cheese 2 cups tortilla chips 1 cup sour cream

Directions 1. Season ground beef with salt and pepper. Cook in Chef Series

Frypan over medium high heat until well browned. Stir in taco seasoning and water. Bring to a boil, then reduce heat to mediumlow. Simmer until most of the liquid evaporates. 2. In the Clearly Elegant 10 Cup Bowl, add two thirds of the torn lettuce to create your base layer. Follow with sliced black olives and two thirds of the halved tomatoes. Top with remaining lettuce. 3. Next, layer on the chopped peppers, followed by the black beans and shredded cheese. 4. Arrange tortilla chips around the top edge of the bowl. Break remaining chips into small pieces and sprinkle over the salad. 5. Top with hot taco meat. Garnish with sour cream, plus additional cheese and tomatoes as desired.