Our family loves mexican food of any kind, and this 9-layer dip was born out of my own personal love for supreme nachos. I took some layer ideas from friends and then added a few of my own. I’m sure this combo has been done before somewhere, but I’m claiming it just the same. 🙂
This dip is completely void of artificial ingredients and packed full of flavor.
The basic layers, starting from the bottom, include cream cheese, bottled salsa, ground sirloin, kidney beans, diced green chills, tomatoes, grated cheese, green onions, and fresh avocado.
- 1 lb Ground sirloin (or lean ground beef)
- 1 tspn Chili powder
- ½ tspn Ground cumin
- 16 oz cream cheese, softened
- 1½ Cup bottled salsa of your choosing
- 2 cans dark red kidney beans, rinsed and drained
- 2 cans diced green chills
- 1½ Cups diced tomatoes
- 2 Cups Shredded mexican cheese (colby jack, monterey jack, etc.)
- 8 green onions, diced
- 2 large avocados, peeled and diced
- Preheat oven to 350 degrees.
- Heat a skillet on medium high over the stove. Add the ground beef and cook until browned throughout.
- Drain off any liquid/fat from the meat.
- Add chili powder and cumin to the meat and mix well. Set aside.
- In a large, deep baking dish (we used an 11x9 casserole dish) spread the cream cheese along the bottom using the back of a spoon or spatula.
- Pour salsa over the top and spread evenly.
- Layer on the next ingredients in this order: Ground beef, kidney beans, green chills, tomatoes, and cheese. (The green onions and avocados are added AFTER baking.)
- Bake in a 350 degree oven for 30 minutes.
- Remove from oven and sprinkle on the green onions and avocado.
- Serve with your favorite tortilla chips!