• chefalisonbiebs

Baked Taco Dip

This recipe is exceptional with a meat free crumble instead of ground beef as a vegetarian option.

Prep time: 45 minutes

Cook time 30-45 minutes

1lb Lean Ground Beef

2 Tbsp Vegetable Oil

100g Yellow Onion, small diced

15g Garlic, chopped

750ml Chicken Stock

1 Tbsp Chili Powder

1 tsp Chipotle Powder

1 tsp Smoked Paprika

Sea Salt and Pepper to taste

1 Tbsp Cornstarch + 1 Tbsp water

2 Large Bell Peppers

150g Aged Cheddar Cheese

150g Tomato, chopped

  1. In a large fry pan add the vegetable oil and cook the ground beef on medium high until it starts to brown lightly. Remove the meat and set it aside but keep any fat in the pan. Add the onions to the pan and cook until they start to brown stirring constantly. 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 this for thirty to forty-five minutes, stirring occasionally until the beef is soft and stock has reduced by half.

  2. While you are waiting for the beef to cook, grill the bell peppers on high turning often until the skin becomes charred. 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 ten minutes remove the skin from the peppers, dice them and them set aside.

  3. Once the beef is cooked, mix the cornstarch and water together in a small bowl and slowly add this into the meat to thicken the sauce. Season to taste.

  4. Pre heat an oven to 375°F. Pour the cooked beef into the bottom of an oven safe casserole dish, top that with the salsa, then the grated cheddar cheese, then the chopped fresh tomato and the diced roasted peppers. Bake the taco dip for thirty to forty-five minutes, until it is bubbly and golden brown. Enjoy with your favourite tortilla chips and fresh cilantro.

Baked Taco Dip

©ChefAlisonBiebs

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