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Mexican 8 Layer Dip

on July 7 | in Recipes | by | with 31 Comments

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As Many Of You Know . . .

I am very, very pregnant. Pretty soon hummingbirds are going to get their center of gravity confused and start orbiting my midsection, I just know it.

The thing about being this pregnant is that I am constantly confronted by limitations that are foreign to me. Let me give you an example of who I was before becoming a mom.

Daniel: I had a weird dream last night.

Me: Yeah? What was it about?

Daniel: You were wearing a shirt that said “One Man Army” across the front.

Me: Really? That’s cool.

Daniel: Someone in the dream thought so, too. But I just laughed and said “I’ve lost to that army.”

What I’m trying to say is that good or bad, I used to be a force to be reckoned with. At least I thought so. But you know what? Motherhood requires more stamina, determination and strategy than anything I encountered in the corporate world. It is in my role as a mom that I find I have truly discovered my limitations: time and energy. Sheesh . . . I’ve handled pr blowouts and written magazine articles with more ease than it takes me to put together my weekly meal plan.

A Lot Of That Is My Fault, Though

Sometimes I get caught up in the passion of cooking, which is very real to me, and forget that delicious food does not have to be complicated. So for the past several weeks I have been experimenting with recipes that can be made in bulk, because as much as I love cooking I do not want to be there all day.

Basically, our family needs satisfying, freezable meals that are also nourishing. This 8 Layer Dip, which was inspired by Organic & Thrifty’s 5 Layer Dip, is AWESOME. It’s not exactly fuss-free, but you can easily make double batches of the meat/beans and freeze the extra for an easy meal later on.

dip

8 Layer Dip

Ingredients

  • 1 lb ground beef, preferably grass-fed (where to buy grass-fed ground beef)
  • 1 batch black beans with cumin (see recipe below)
  • 1 cup raw cheddar cheese, shredded
  • 1/2 cup sour cream (how to make sour cream)
  • 1 1/2 cups tomatoes, diced
  • 3/4  cup yellow or white onion, chopped
  • 1/4 cup cilantro
  • 3-4 avocados
  • 3 lemons
  • 2 tsp cumin
  • 1 tbsp coconut oil, ghee, lard or tallow
  • salt and pepper

Black Beans With Cumin

  • 3 cups black beans, rinsed
  • 1 onion, chopped
  • 1/2 fresh jalapeno pepper, seeded and chopped
  • 2 1/2 tsp unrefined sea salt
  • 1 3/4 tsp black pepper
  • 3 tsp cumin (ground) (for beans)
  • 3 tsp chili powder
  • 9 cups water
  • 4 tbsp whey, lemon juice, or apple cider vinegar
  • salt and pepper

Equipment

Crockpot

8×8 baking dish or 2 quart serving dish (or whatever you have in your kitchen)

Instructions

Preparing The Black Beans With Cumin

  1. Place beans in the crockpot or a bowl, add 8 cups of warm water and the whey, apple cider vinegar or lemon juice. Soak overnight (8-12 hours).
  2. Pour beans into a colander, rinse with filtered water, then place them back into the crock pot.
  3. Place onion, jalapeno pepper, salt, pepper, cumin and chili powder in the crockpot. Cover with water. They should be nice and plump already from soaking and so will not expand much, but make sure they are well-covered. Set on high for 8 hours.
  4. Once the beans are tender, strain them and reserve the liquid. Use a potato masher or mallet to mash the beans. If they are too dry, add some of the reserve liquid.
  5. Add more salt if needed.

Preparing & Layering The Dip

  1. Mash avocados with juice of two lemons and a little salt and pepper. Set aside.
  2. Warm coconut oil, ghee, tallow or lard in a pan over low/medium heat.
  3. Add ground beef, salt;, pepper and 2 tsp cumin and sautee until cooked through. Place it in your serving dish.
  4. Layer refried beans on top of the ground beef.
  5. Add cheese, sour cream, tomatoes, onions and cilantro.
  6. Top with mashed avocado and you’re done!
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31 Responses to Mexican 8 Layer Dip

  1. Linda says:

    Sounds delish!

  2. I have made this (a variation) for years! LOVE IT! Thanks for the reminder. I need to make a batch. btw…I feel your pain. I am very pregnant too, 37 weeks for that matter.

  3. I make a big pot of refried beans every week, but I actually re-fry them. As in, after they’re cooked & mashed, I spoon them into a giant skillet full of a stick of melted butter (from grass-fed cows!) and leaf lard (from pastured hogs!). They’re a lot more filling this way because of all that fat. Then I just use my big batch of refried beans in a couple of meals — fast lunches & dinners like this one!

  4. Your dream reminded me of a song by a band named Five Iron Frenzy- called One Girl Army. =) Made me laugh.

  5. [...] prep for this dish is really quick, you’ll need to get started the night before with this refried bean recipe (if you prefer them whole omit the last step with the potato masher). From there, use leftovers or [...]

  6. I made a slightly modified version of this tonight (I didn’t make my own refried beans), and it was so yummy. Thanks for the great dinner idea!

  7. [...] Third, you can intentionally pair inexpensive meals up with more costly ones (like an inexpensive 8 layer dip one night and a hoity toity copycat whole foods salmon dip the [...]

  8. Rain says:

    To up the nutrition, cook the taco meat using bone broth like you would with water when making tacos. To up it even more, puree a small amount of liver in the bone broth and use a homemade taco seasoning mix (the stronger flavor of taco seasoning will help cover the liver taste).

  9. [...] using this time-saving trick. Not sure what to do once they’re prepped? The bean recipe in this post is my family’s [...]

  10. [...] not so bad when you’re heaping three-alarm fireballs over Chipotle-style burrito bowls or 8 layer dip, I [...]

  11. Megan says:

    Hi Heather! I came across this recipe in trying to meal-plan and I’m just wanting to clarify – the ingredients that go in the slow-cooker with the beans are:
    1 onion (chopped)
    1/2 fresh jalapeno pepper (seeded and chopped)
    2 1/2 tsp unrefined sea salt (Click here to order sea salt)
    1 3/4 tsp black pepper
    3 tsp cumin (ground) (for beans)
    3 tsp chili powder

    Is that right? I already have soaked black beans in the freezer which I could thaw and mash and add the above ingredients to, and then proceed with the ground beef portion, right? Thanks!

    • Heather says:

      Hi Megan! I recently switched over to a program that makes my recipes printable, but it sure did make this one confusing by adding what was essentially two recipes together. You are correct in which ingredients should go in the crockpot – I’ve updated the instructions to hopefully make it more clear. :)

  12. [...] Wednesday: Eight layer dip w/organic corn chips, pumpkin smoothies [...]

  13. Camilla says:

    Hey!
    Thank you for the recipe, I think my family would love this, but as a Swedish UK dweller I don’t know my tex-mex food so well.., how do you serve this? In individual bowls, one big dish, what accompaniments etc. Reply would be much appreciated!

  14. Hello. This sounds and looks great, but do avocados freeze well? I don’t even have good luck keeping guacamole in the fridge overnight and have never tried to freeze it. Just curious….thanks.

    • Heather says:

      No, they don’t! It should say somewhere in the instructions just to freeze the meat and beans, then add the fresh stuff when you’re ready to serve. I did recently change my recipes sections, so maybe it was deleted somehow. Checking now . . .

  15. [...] Food Renegade Sweet Potato Chips from Healy Real Food Vegetarian Tortilla Chips from Thank Your Body 8-Layer Dip from Mommypotamus Best Salsa Ever! from Mommypotamus White Cheddar & Chive Crackers from Our [...]

  16. I feel your pain-literally. I am 36 weeks and SO over making gourmet meals at this point. If I didn’t have a 3yo to look after and feed properly, we’d probably be eating out more and eating more crap. I have given in to the fact that every meal needs to be complex, and like you, focus on spending time with my daughter and hubby when he’s home. This recipe sounds delish and I’ve been on a mission to make some meals ahead of time to freeze for after baby comes. Hope you are feeling well! Can’t wait to hear how your birth goes :) Blessings!

  17. Maritza Nasseri Acosta via FB says:

    Allison Penn

  18. Amy Willett Bristol via FB says:

    Yeah! I was just looking for a recipe for Mexican dip. I’m excited to try the black beans on their own too. Any chance you have a recipe for Mexican rice? :)

  19. Amy Willett Bristol – I do, and I’m planning to share it soon!

  20. Amy Willett Bristol via FB says:

    Great! Thanks!

  21. Becky Shelly Gromlich via FB says:

    Mmmm! That looks amazing!

  22. Michelle Pope via FB says:

    Mix in a packet or whatever taco seasoning you like into the sour cream…you won’t regret it.

  23. I like the name. It gives credit to the Mother sounds like. If not for Mom’s there sometimes would not be fixed or purchased.

  24. […] 8-Layer Mexican Dip by MommyPotomus […]

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