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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).
“NOT ‘YO” AVERAGE BEAN DIP:
1 lb. ground meat of choice
2 TPSP Southwest Seasoning Blend (recipe below)
1 15.4 oz can Refried Beans with green chiles
8 oz. shredded Cheddar Cheese or cheese substitute
Shredded lettuce, chopped tomatoes, diced avocado and salsa as per your taste preferences.
I use grain free chips, which you can find at least one variety in most grocery stores nowadays.
Pre-heat oven to 350 degrees. Brown hamburger with Southwest seasoning blend. If you use really good quality meat, you should not need to drain any fat. While meat 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 or cheese substitute. 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 chips. 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!
We welcome feedback from you all! Visit our website at www.grainfreemamas.com. Have a great day!
