Howdy and welcome back! Wednesday again, and this week’s recipe is delicious! It has one really unorthodox ingredient in it though, but it can easily be substituted for something a little more obvious. What is this random ingredient? You’ll just have to read on to find out.
I can’t get enough Mexican food. I love enchiladas, tostadas, fajitas… you name it, I love it. This dip is nice because it doesn’t involve all the fanfare that usually surrounds tacos. Usually you’ll have 5 or 6 bowls on the table (lettuce, tomatoes, cheese, salsa, sour cream, avocado, jalapeños… the list goes on) but with this recipe, everything goes in one dish and you eat it with nachos. It makes life a little easier.
- 1 package ground turkey (you can use beef if you prefer. Turkey is leaner and what I had on hand)
- 2 teaspoons chilli powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- 1 teaspoon cumin
- 1/4 teaspoon oregano
- 1/4 teaspoon each salt and pepper
- 1/2 tablespoon flour
- 2/3 cup water
- 1 jar salsa (homemade would obviously be better but this is what I had on hand. You could also use my Corn & Black Bean Salsa)
- 1½ cups shredded cheese (monterey jack and cheddar work best for this recipe)
- 1 avocado, sliced
- SECRET INGREDIENT: bok choy. I had some left over and I find the taste to be somewhere in between lettuce and cabbage so I said, “Why the heck not?” I fried it for about 7 minutes with oil and garlic to use in this recipe. You could easily substitute lettuce for the bok choy if you prefer.
- Brown your turkey (or beef if that’s what you’re using) and drain any excess fat. Mix all your spices and flour together. Return your meat to your skillet, sprinkle seasoning mix on top and stir it all together. Add water, bring to a boil and then lower the heat until the mixture is simmering. Cook it down until there is no visible water left. Add this meat mixture to the bottom of the dish you’ll be serving your taco dip in.
- Layer salsa, avocado, bok choy (or lettuce) and then cheese on top.