Page 61 - Yearbook 2019-2020

Chef’s Quarantine Cookbook
Chef’s Favorite Taco dip
4-6 servings /Preheat oven - 350°/ 8 x 9 inch casserole dish wiped with a little olive oil
Taco meat
1⁄2 LB ground beef
1 pkg. Taco seasoning
Black beans
1 15oz can black beans drained
1 tsp Chili powder
1⁄2 tsp cumin
1⁄2 tsp garlic powder
2 tsp. dehydrated chopped onions Pinch cayenne pepper
1 cup +/- chicken stock
1 tsp tomato paste
Additional Ingredients
1⁄2 medium onion diced
1 cup Mexican cheese blend shredded 1⁄4 cup black olives sliced
1⁄4 cup chives thinly sliced
1⁄2 cup sour cream
1 medium tomato fresh diced
1⁄2 cup salsa
1 bag tortilla scoop chips
Procedure :
This dish works well assembled early or day before & refrigerated.
1. In a saucepan combine black beans with all it’s ingredients along with enough chicken stock to almost cover beans. Simmer for 45min.- 1 hr., add a little stock if needed, remove from heat and cool.
2. Using a potato masher to crumble beef, brown in a skillet until thoroughly cooked. Drain beef in colander, return to pan, add taco seasoning and water (check the package for directions). Remove from heat and cool.
3. Assemble: first layer ground beef, second layer salsa, third layer black beans, forth layer dice tomato & onions, fifth layer cheese.
4.At this point you can cover and refrigerate until the following day. If you can’t wait go ahead, cover the casserole and cook it now.
5. Remove from oven when bubbling around edges and cheese is nicely melted about
30-45 minutes.
6. Garnish with sour cream, olives and chives.
7. Chow down and enjoy with plenty of tortilla chips scoops, they work the best.
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