Tex-Mex Layered Dip

Ingredients

• 4 5-inch (13 cm) soft corn tortillas
• 2.5 oz (70 g) raw extra-lean ground beef
• ¼ cup plain 2% Greek yogurt
• 1 tbsp fresh cilantro, chopped
• 1 tbsp (15 mL) lime juice
• ⅛ tsp ground cumin
• ½ cup canned no sodium added black beans, drained and rinsed
• 2 medium tomato, finely chopped
• 2 medium green onions, sliced
• ¼ cup low fat cheddar cheese, shredded
• 2 tbsp canned black olives, sliced
• 1 tbsp jalapeño, finely chopped

Directions

• Preheat oven to 400°F (200°C). Line a baking sheet with foil.
• Cut the tortillas into wedges and arrange in a single layer. Bake for 10 minutes or until crispy, flipping halfway through. Set aside and allow to cool.
• Cook ground beef in medium skillet over medium heat until no longer pink; drain fat. Remove beef from skillet; set aside.
• Mix together the Greek yogurt, cilantro and lime juice; spread over the bottom of a large bowl or container.
• Combine ground beef and cumin and spoon over Greek yogurt mixture.
• Layer on black beans, tomato, and then green onion.
• Finish by sprinkling the cheese, black olives and jalapeño over the top.
• Serve with tortilla chips for dipping.