Tex-Mex Layered Dip
| Number of portions: 4 | Prep time: 15 minutes | Total time: 40 minutes |
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.
| Nutrient | Per portion |
| Calories | 132 kcal |
| Protein | 11 g |
| Carbohydrates | 15 g |
| Fat | 3 g |
| Fibre | 3 g |
| Sodium | 109 mg |