INGREDIENTS
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 ounce taco seasoning 1 packet
- ½ cup tomato sauce
- 16 ounces refried beans 1 can
- 16 ounces guacamole
- 24 ounces salsa
- 16 ounces sour cream
- Shredded lettuce
- 2 cups shredded Mexican blend cheese
- 1 cup diced tomatoes
- Chopped cilantro for garnish
- Tortilla chips for serving
INSTRUCTIONS
- Heat the oil in a skillet set over medium heat. Add the ground chicken and taco seasoning. Break up the chicken with a spoon and stir in the tomato sauce.1 tablespoon olive oil,1 pound ground chicken,1 ounce taco seasoning,½ cup tomato sauce
- Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through. Remove the pan from the heat and let it cool for 10-15 minutes.
- While the chicken cools, spread the refried beans in an even layer in the bottom of a 9×9-inch baking dish.16 ounces refried beans
- Spread the guacamole over the beans, followed by the sour cream, salsa, and cooled ground chicken mixture.16 ounces guacamole,24 ounces salsa,16 ounces sour cream
- Top with shredded lettuce, cheese, diced tomatoes, and chopped cilantro. Serve with tortilla chips.Shredded lettuce,2 cups shredded Mexican blend cheese,1 cup diced tomatoes,Chopped cilantro,Tortilla chips
NOTES
Storage: Store dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dip.
- Be sure to allow the chicken to cool slightly before layering in, so it doesn’t turn the shredded lettuce soggy.
- Spice things up by using spicier cheese or adding diced chilies.