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In memory of Mother: Recipe for ground beef layered dip

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I can still remember Mother buying a small package of ground beef and using in several meals. Of course, Mother had to add vegetables and beans to the ground beef. Mother was very clever when it came to finding ways to feed her family of six.

Since she had been raised during the Deep Depression, she had been shown ways of being inventive. Now if Mother had heard of the making a layered dip using ground beef, she would have thought we were living “high on the hog.” The following recipe makes 15 servings. YUM!

Ingredients: 1 ½ pounds of ground beef, 1 (16 ounce) can refried beans, 4 cups shredded Cheddar-Monterey Jack cheese blend, 1 (8 ounce) container sour cream, 1 cup guacamole, 1 cup salsa, 1 (2.25 ounce) can black olives (chopped), ½ cup chopped tomatoes, and ½ cup chopped green onions.

Directions: In a large skillet, brown ground beef. Set aside to drain and cool to room temperature. Then spread the beans into the bottom of a 9 by 13 inch serving tray that is about 1 ½ inches deep. Sprinkle 2 cups of shredded cheese on top of the beans. Sprinkle the beef on top of the cheese. Next spread sour cream very slowly on top of beef. Spread the guacamole on top of sour cream. Pour salsa over guacamole and spread evenly. Sprinkle remaining shredded cheese. Last sprinkle black olives, tomatoes, and green onions on top.

One can serve this dish immediately, or refrigerate it overnight and serve cold. (All ingredients can be purchased at Fresh Pride on 8506 Chesapeake Boulevard in Norfolk, Virginia.)

Fresh Pride is a country store in an urban setting!

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