Baked Taco Dip
Taco dip is a quick, enjoyable meal to prepare for the whole family or for a snack with a small group of friends.
This recipe works just as well with a meat-free crumble as a substitute for ground beef to make it vegetarian.
Prep time: 45 minutes
Cook time 30-45 minutes
1lb lean ground beef
2 tbsp vegetable oil
1 yellow onion, small diced
4 cloves of garlic, chopped
3 cups chicken stock
1 tbsp chili powder
1 tsp chipotle powder
1 tsp smoked paprika
Salt and Pepper to taste
1 tbsp cornstarch + 1 tbsp water
2 large bell peppers
5 oz aged cheddar cheese
1 cup tomato, chopped
Preheat the grill to high and the oven to 375°F.
In a large frying pan add the vegetable oil and cook the ground beef on medium-high until it starts to brown lightly.
Drain the ground beef, set it aside, and add the fat back into the pan.
Add the onions to the pan and cook until they start to brown, stir continuously.
Add the garlic and sauté for another minute.
Add the meat back into the pan, add the stock, and turn the heat down to a slow simmer. Cook for 45 minutes, stirring occasionally until the beef is soft and the stock has reduced by half.
While you are waiting for the beef to cook, grill the bell peppers, turning often until the skin becomes charred.
Turn off the grill, put the peppers into a bowl, and cover with plastic wrap. This will steam the peppers slightly making it easier to remove the skin.
After 10 minutes remove the skin from the peppers, dice them, and set aside.
Once the beef is cooked, mix the cornstarch and water in a small bowl and slowly add this to the meat to thicken the sauce. Season with salt and pepper to taste.
Pour the cooked beef into the bottom of an oven-safe casserole dish, top with the salsa, then the grated cheddar cheese, then the diced roasted peppers, and chopped fresh tomato.
Bake the taco dip for 30–45 minutes, until it is bubbly and golden brown. Enjoy with your favorite tortilla chips, sour cream, and fresh cilantro.