Nacho Average Bean Dip (Yes, it's gluten and corn free!)
Nacho average bean dip is definitely NOT your average bean dip! In my house, we love our nachos. Going gluten and corn free could not interfere with our love affair...so I got to work creating and perfecting a nacho recipe that didn't make us sick. After all, this is the food of choice for any, and all, sports games we watch on TV.
The ingredients we use reflect our diet choices and necessities, but I am sure that the effect would be great using other brands and substituting (within reason).
NACHO AVERAGE BEAN DIP:
1 lb. grass fed ground beef
2 TPSP Southwest seasoning blend (recipe below)
1 15.4 oz can Organic Refried Beans with green chiles (Amy's)
8 oz. shredded Raw Cheddar Cheese
Shredded lettuce, chopped tomatoes, diced avocado and salsa as per your taste preferences.
Beanitos, nacho cheese and Hint of Lime taste best for these nachos.
Pre-heat oven to 350 degrees. Brown hamburger with Southwest seasoning blend. If you use really good quality hamburger you should not need to drain any fat. While hamburger is browning, spread refried beans evenly into a oven-safe casserole dish. Layer the hamburger on top of the refried beans. Cover with the shredded cheddar cheese. Bake for 20 minutes.
While the nacho bean mixture is cooking, cut up the above lettuce, tomatoes, and avocados...or whatever you like on the top of your nachos mixture.
We eat the mixture by dishing up a portion onto our big plates and then scooping it up to eat with the beanitos. It is fabulous, easy and quick to make, and sure to be a hit with your children! Enjoy!!
Southwest Seasoning Blend:
1 TBSP chili powder
1/2 TBSP dried oregano
1/2 TBSP sea salt
1/2 TBSP coriander (ground)
1/2 TBSP paprika (Smoked paprika can be used but beware of the strong flavor. I use Hungarian paprika.)
1/2 tsp. cayenne pepper
Mix all ingredients in a small container. The extra can be saved for the next batch!