A play on the classic dip, elevated with RollinGreens Ground Taco ME’EAT and melted cheese on top of refried beans topped with fresh guacamole, sour cream, and diced tomato & red onion.
Serves: 2-4 People for an appetizer
- 1 Bag RollinGreens Ground Taco ME’EAT
- 2 cups water (Ground Taco)
- 2 T Olive Oil (Ground Taco)
- 1 can refried beans
- ½ cup shredded cheddar cheese (or vegan cheese)
- 1 avocado (Guacamole)
- 1/16 t salt (Guacamole)
- 1 garlic clove (Guacamole)
- 1 lime wedge (Guacamole)
- ½ cup sour cream (Cashew cream if vegan)
- 1 Roma tomato
- 1/8 red onion
- 1 bag tortilla chips
RollinGreens Ground Taco:
Add 2 cups water to a medium pot or pan. Add olive oil to water.
Bring to boil, once boiling, reduce heat to medium low and tear off the top of the Ground Taco pack and add contents. Stir well.
Stir a few times throughout the cook. Cook for 7-10 minutes or until most of the moisture has evaporated. Once finished, turn off the burner and allow to cool for 5 -10 minutes while you start the tower.
Open refried beans, add to serving platter. (If you own a ring mold, fill halfway up with beans, if not use foil to make a 5-inch diameter circle that is 3 inches tall. Make sure interior is smooth.)
Now add cooked ME’EAT to the top of ring mold.
Promptly add shredded cheese and allow to melt.
Wash avocado, remove the pit and skin and add to a small mixing bowl.
On a cutting board, mash garlic clove and salt until a paste is made. Add to bowl with juice of lime wedge.
Mash until smooth. Pull ring mold up ½ inch and fill with guacamole.
Pull ring mold up another ½ inch and fill with sour cream.
Wash and dice tomato and red onion into ¼ inch dice.
Add to top of tower and remove the ring mold before your guests or family arrives. Surround the dip with chips.
-Enjoy Chef Ko