7-layer dip

Ingredients for 4 servings:

• 500 g minced meat
• 300 ml taco sauce, mild or hot
• 1 can of Mexican refried beans, approx. 430 g
• 350 g double cream cheese, e.g. Philadelphia
• 4 large tomatoes
• ¼ iceberg lettuce
• 200 g cheese, grated
• 1 pack of taco seasoning
• 200 ml water
• Oil for frying
• 1 pack of tacos, more if needed

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

simple and fresh

Fry the ground beef in a little oil until crumbly. Then add 200 ml water and the taco seasoning. Dice the tomatoes. Cut the lettuce into small pieces. The Philadelphia (or other cream cheese) must be at room temperature so that it can be spread. If necessary, warm it up a little in the microwave. Briefly heat the refried beans with a little water and salt, do not boil them. (If you can’t get refried beans, use a can of kidney beans and puree them.) Layer everything in a large casserole dish like this: 1. Meat 2. Taco sauce 3. Refried beans 4. Philadelphia 5. Tomatoes 6. Lettuce 7. Cheese Done. Dip with tacos. Simply divide between bowls and scoop the dip into the tacos. Tastes wonderfully cool and fresh.