| Level: | Easy |
| Total: | 2 hr 45 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1 pound 80/20 ground beef
- 1 tablespoon tomato paste
- 2 tablespoons taco seasoning
- Kosher salt and freshly ground black pepper
- One 16-ounce can refried beans
- 16 ounces sour cream
- 1/2 head iceberg lettuce, sliced
- 2 tomatoes, chopped
- 16 ounces guacamole
- One 16-ounce jar salsa con queso
- Salsa, for serving
- Tortilla chips, for serving
Instructions
- Line a 12-cup bundt pan with plastic wrap and press the wrap into the bottom and sides to fit snugly. Put the ground beef, taco seasoning, 1/2 teaspoon salt and a few grinds of pepper in a large nonstick skillet over medium heat and cook, breaking up the meat, until browned, 8 to 10 minutes. Drain the grease, transfer to a bowl and let cool for about 15 minutes.
- Put the refried beans in a small saucepan over medium heat and cook, stirring frequently, until warm and bubbly, 2 to 3 minutes. Stir in about 1/3 cup of the sour cream, season with salt and pepper and cook until creamy, 1 minute. Let cool for about 15 minutes.
- Add the ground beef to the bundt pan, then the refried beans. Top with the lettuce. Put the remaining sour cream in a pastry bag and pipe it over the lettuce until completely covered. Top with the tomatoes and gently press to create an even later. Top with the guacamole and cover with plastic wrap, smoothing the sheet on the surface of the guacamole without any air pockets. Refrigerate for 2 hours.
- Place a large serving dish on top of the bundt pan. Tap the top of the bundt pan several times. Invert the dip onto the serving dish and remove the plastic wrap. Drizzle the salsa con queso on the top and sides of the dip.
- Put the salsa in a small glass and place in the hole in the center of the dip. Place tortilla chips around the dip for serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 924 |
| Total Fat | 72 g |
| Saturated Fat | 30 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 6 g |
| Sugar | 10 g |
| Protein | 39 g |
| Cholesterol | 172 mg |
| Sodium | 1965 mg |
Reviews
It’s doesn’t say when or where to add the tomato paste….