I was reminded by my friend Aliya in a car park today, as we stood 1.5 metres apart and discussed the state of the world (well, a small part of it that we’re both painfully familiar with), that I promised I would share my recipe for Mexican layer dip. This is only five layers and came about simply because I had everything on hand already and, therefore, could avoid Woolworths like the plague during the actual plague (aka COVID-19). I didn’t even have a packet of taco seasoning on hand so I had to make my own - the horror! You could even use a tin of refried beans in place of mashing up a tin of red kidney beans. Also, I fucking love avocado, so would probably use four, but two or three would work.
INGREDIENTS
2 tbsp water
400 g can red kidney beans
35 g taco seasoning (or make your own*)
300 mL sour cream
2-3 avocados, mashed
1 tbsp lemon (or lime) juice
1/2 cup diced tomato
300 g salsa (hot, medium or mild - whatever floats your goat)
3/4 cup grated tasty cheese
2 packets of corn chips (I use Mission brand)
METHOD
In a small saucepan over low heat, add the water and red kidney beans and cook until softened. Mash the beans until mostly smooth, but some lumps add an interesting texture. Mix through the taco seasoning, then layer the mashed beans in the bottom of a casserole dish.
Spread the sour cream evenly over the mashed beans layer.
Mix together the avocado and lemon (or lime) juice, stir in tomatoes and season with salt and pepper, then spoon this avocado mixture over the sour cream layer.
Pour over the salsa to form the next layer.
Top with the grated cheese.
Serve with corn chips.
*If you want to make your own taco seasoning, combine 1/2 tsp cayenne pepper, 1/2 tsp garlic powder, 1/2 onion powder, 1/2 tsp dried oregano, 1/2 tsp red chilli flakes, 1 tsp paprika, 2 tsp ground cumin, 1 tsp salt, and 1 tsp black pepper