Jen's Nine Layer Dip
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Recipe Summary Jen's Nine Layer Dip
Can also be made without chicken as an 8-layer dip, or omit bacon, too, for vegetarian. Serve with tortilla chips. A clear 8x8 pan is good for this.
Ingredients | Mexican Pork Belly Tacos2 skinless, boneless chicken breast halves1 ½ tablespoons chopped fresh cilantro1 tablespoon vegetable oil4 slices lean bacon, chopped1 (16 ounce) can refried beans1 teaspoon taco seasoning mix1 cup sour cream¾ cup shredded Cheddar cheese1 cup prepared guacamole1 cup diced tomatoes1 ½ tablespoons chopped fresh cilantro2 tablespoons sliced black olives2 tablespoons finely sliced green onions¼ cup shredded Cheddar cheeseDirectionsPlace the chicken, 1 1/2 tablespoons of cilantro, and vegetable oil in a skillet over medium heat, and pan-fry the chicken breasts until lightly golden brown, no longer pink in the middle, and the juices run clear, about 5 minutes per side. Remove the chicken and set aside. When cooled, cut into cubes.Place the bacon in the same skillet, and cook over medium-high heat, stirring often, until evenly browned, about 10 minutes. Mix the refried beans into the skillet with the bacon, and cook, stirring frequently, until the beans are hot and bubbling, 5 to 10 minutes. Mix the taco seasoning and sour cream together in a bowl.To assemble, spread the hot bean and bacon mixture into the bottom of an 8x8-inch glass dish. Sprinkle the chicken cubes over the bean mixture, then follow with these layers: 3/4 cup of Cheddar cheese, guacamole, sour cream mixture, and sliced tomatoes. Sprinkle the top with 1 1/2 tablespoons of cilantro, black olives, green onions, and 1/4 cup of shredded cheddar cheese.Info | Mexican Pork Belly Tacosprep:
30 mins
cook:
15 mins
total:
45 mins
Servings:
6
Yield:
6 servings
TAG : Jen's Nine Layer DipSalad, Taco Salad Recipes,
