Five Layer Taco Dip

This dip is absolutely amazing!  The recipe is from Paula Deen and this truly is a crowd pleaser.  The different layers give this dip so much taste.  I like the fact that there is no lettuce in this dip like so many other taco dips.  I haven't met anyone who doesn't instantly fall in love with this.  Once you try it, you won't be able to stop eating it.  There will be no leftovers.  Its simple to make and easy to add or subtract ingredients from. 

Five Layer Taco Dip

Servings: 4 to 6

1 tablespoon olive oil
Nonstick cooking spray
1 1/2 cups crushed tortilla chips, divided
1 pound ground beef
1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)

Taco Seasoning:
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt

Directions

Heat the oil in a large skillet over medium-high heat. Preheat the broiler.
Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.
Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.
Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn’t burn. Top with the remaining tortilla chips. Serve hot.

Taco Seasoning:
In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt. Use immediately, or store in an airtight container at room temperature for up to 6 months.

 The only thing I really do differently for this recipe is I use the already prepared taco seasoning and I really don't measure my ingredients.  Have fun and if you always measures your ingredients, don't with this one.  You cannot mess this up. You also do not need to use a round pan.  I used the pan shown in the picture above and it worked out perfect!  Enjoy!