Tag Archives: Paleo 7 Layer Mexican Dip

Whole30 and Paleo 6 Layer Mexican Dip

5 Feb

It is Superbowl Sunday and you can absolutely have a cheat free day jam packed with all the normal flavor!

Layers: chipotle seasoned mashed plantain, taco meat, guacamole, salsa, bacon, jalapeño.

If you like black olives, add a layer of sliced olives.

Whole30 6-layer Mexican Dip

Whole30 6-layer Mexican Dip

Ingredients:

Chipotle seasoned mashed plantain

1 green plantain

1/3 cup organic low sodium chicken broth (no sugar added for Whole30)

1 tsp. chili powder

1/2 tsp. kosher salt

1/2 tsp. garlic powder

1/4 tsp. onion powder

1/2 tsp. cumin

1/8 – 1/2 tsp. cayenne (depending on how spicy you want this layer)

1/4 tsp. pepper

Coconut oil for cooking

Taco meat

Recipe at https://deliciousprimalcooking.com/2017/01/15/whole30-and-paleo-taco-meat/  You will only require 1/4 of the recipe of less, but I recommend making the whole batch and enjoying tacos or taco salad for lunch or dinner other days.

Guacamole

This is easy, Wholly Guacamole is Whole30!  One 8oz package is enough.  Of course, you can always make your own!

Salsa

Again, easy, Wegman’s organic is Whole30 (I’m sure you can find other brands without sugar).  Can also make your own!  1/2 – 1 cup.  I used medium heat.

Bacon

10oz sugar and nitrate free bacon (I’m currently using Pederson’s Farms)

Jalapeños

I like to use jarred mild jalapeño nacho slices, because I like the tang from the vinegar.  ~1/2 of an 11.5 oz jar.

Plantain chips for serving.

Method:

Add up to 1 cup coconut oil to a large cast iron skillet over medium high heat.  Cut your plantains into 1 inch thick slices.  When the coconut oil is melted and hot add your plantains to the skillet and cook until golden on each side (~5-8 minutes per side).  Add your cooked plantains, seasonings, and chicken broth to your food processor and pulse until a nice mashed consistency has formed.  Spread mashed plantains into bottom of casserole dish.  I used a 1.5 quart oval casserole dish.

Make the taco meat as described and spread a layer on top of the plantains.

Spread a layer of guacamole on top of the meat.

Spread a layer of salsa on top of the guacamole.

Cut bacon into small pieces and cook in a nonstick skillet over medium high heat to desired crisp-ness.  Move to paper towels to drain excess fat.  Once cool sprinkle crumbled bacon over salsa.

Place a layer of jalapeño slices over bacon.

Add a layer of sliced black olives to make this a 7-layer dip!