Most likely at one point or another you have been to a party where Mexican Five Layer Dip was served. It usually consists of a layer of refried beans, a layer of ground beef, a layer of guacamole, a layer of sour cream and finally a layer of salsa. In trying to come up with some recipes for Super Bowl weekend, I was thinking about these kind of “party” foods and thinking how chili is also a popular dish to make for football watching get togethers. So, I then thought, hey why not do a kind of deconstructed Mexican Five Layer Dip and turn it into a soup and so my friends, that is exactly what I did.
In creating this dish I didn’t want it to be chili. So although I did use seasonings that you would use in chili I cut back the amounts and I added a little more of a spice that might seem a little unusual to you. Pumpkin pie spice…..does that seem odd? Well, it is actually used in dishes like this more than you think and no it doesn’t make your soup taste like pumpkin pie. It gives it that something that you know is different but you can’t quite tell what it is. It can also be used in different batters when frying foods, like fried chicken for instance. I have also used cinnamon when flouring chicken to fry. If you use just a little you can’t tell what it is but it gives your food a wonderful flavor! Well here it is and I hope you ENJOY!
“MEXICAN FIVE LAYER DIP” SOUP
1 lb ground beef
1 clove garlic, salt, pepper
3-4 cups beef broth
4 Roma tomatoes, chopped (or use canned)
1 can pinto beans
1 can black beans
1/2 tsp cumin
1/2 tsp chili pepper
1 tbsp pumpkin pie spice
In skillet, add ground beef, garlic, salt and pepper. Brown ground beef and drain off fat. Move ground beef to a large sauce pan. Stir in broth, tomatoes and beans. Add remaining seasonings. Let simmer for 30 minutes. Serve with sliced avocados and sour cream.
This recipe is from The Sugared Pecan.