Taco dip with meat is perfect served as a salad topping or for dipping keto tortilla chips. It can be made with all ground beef or with a layer of low carb black soy beans.

I’ve had some unusual cravings for a taco salad lately. The cafeteria at work used to sell the ones that come in the tortilla bowls. But these days, I’d just add some low carb tortilla chips and skip the bowl.

I think my whole taco craving started after seeing a 7-layer taco dip with meat and refried beans at my sister’s house during a birthday party for her son. Although the dip looked very tempting, I knew I better stay away since it had regular refried beans in it.

This past weekend, I finally got around to making a taco dip recipe with meat and refried black soy beans. I didn’t have time to make make my own low carb tortillas for chips, so I just ate this taco dip on some shredded lettuce.


Refried Soy Beans (Optional):
15 ounces black soy beans See Note15 ounces black soy beans See Note

1 tablespoon olive oil extra virgin1 tablespoon olive oil extra virgin

1/2 teaspoon salt1/2 teaspoon salt

1 1/2 teaspoons minced garlic1 1/2 teaspoons minced garlic

1 1/2 teaspoons chili powder1 1/2 teaspoons chili powder

1 tablespoon unsweetened almond milk or coconut milk1 tablespoon unsweetened almond milk or coconut milk

Taco Seasoned Ground Beef:
1 1/2 pounds ground beef See Note1 1/2 pounds ground beef See Note

1 small onion diced1 small onion diced

3 cloves garlic minced3 cloves garlic minced

1 tablespoon chili powder1 tablespoon chili powder

1 teaspoon cumin1 teaspoon cumin

1/2 teaspoon garlic powder1/2 teaspoon garlic powder

1/2 teaspoon onion powder1/2 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes1/4 teaspoon crushed red pepper flakes

1/2 teaspoon paprika1/2 teaspoon paprika

1 1/2 teaspoons sea salt1 1/2 teaspoons sea salt

1 teaspoon black pepper1 teaspoon black pepper

Additional Toppings:
4 ounces sour cream4 ounces sour cream

4 ounces cream cheese softened4 ounces cream cheese softened

8 ounces guacamole8 ounces guacamole

2 medium tomatoes diced2 medium tomatoes diced

8 ounces cheddar cheese shredded8 ounces cheddar cheese shredded

3.8 ounce can sliced black olives optional3.8 ounce can sliced black olives optionalUS Customary – Metric

Refried Soy Beans (if using):
Drain can of soy bean and rinse beans.Place beans in blender or food processor and process until smooth. Blend in remaining ingredients.Heat olive oil in medium skillet. Cook bean mixture until softened.

Taco Seasoned Ground Beef:
In large skillet, brown ground beef with onion and garlic.Drain off an fat, then mix in remaining seasonings.

In small bowl combine sour cream and cream cheese. Set aside.In 13×9 baking pan, layer in the following order: refried soy beans, taco seasoned ground beef, sour cream mixture, guacamole, tomatoes, and shredded cheese.Top with sliced black olives if desired.Serve on top of lettuce for salad or with low carb tortilla chips as a dip.

If omitting the bean layer, use another 0.5 to 1 pound of ground beef with additional seasonings.

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