FIVE LAYER TACO DIP {jamie deen}

By grinder

Ingredients

• Taco Seasoning:
• 1 tablespoon olive oil
• Nonstick cooking spray
• 1.5 cups crushed tortilla chips, divided
• 1 lb. ground beef
• 1 pkt. taco seasoning mix or homemade
• 1 cup prepared salsa
• 1 cup sour cream {8.5oz}
• 1 avocado, halved, peeled, pitted, cubed
• 4 oz. grated extra-sharp Cheddar
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 2 teaspoons onion powder
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1/2 teaspoon salt

Preparation

Step 1

Heat oil in a large skillet over med-high heat. Preheat the broiler. Spray a broiler-proof 9” pie plate with nonstick cooking spray.

Spread 1 cup of the crushed chips over the bottom of the pie plate.

Brown beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5-7 minutes. Pour off drippings and add taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated.

Transfer the meat to the pie plate, spreading it on top of the chips. Spread salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with cheese.

Broil 4" from the heat until the cheese is melted and bubbling, 3-5 minutes, watching carefully to see that the cheese doesn't burn. Top with the remaining tortilla chips. Serve hot.

TACO SEASONING:
In a small bowl, combine all ingredients. Use immediately, or store in an airtight container at room temperature up to 6 months.