Cooking method:

Ninja® Professional XL Food Processor
  • Prep Time: 15 mins
  • Total time:
  • Skill Easy
  • Serves 10 people

Layered Taco Dip

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Dairy

Ingredients

  • 1/2 head iceberg lettuce, cut in quarters
  • 8 ounces Colby jack cheese
  • 15 ounces each pinto beans, drained
  • 1 small white onion, peeled, cut in quarters
  • 2 cloves garlic, peeled
  • 1/2 cup prepared salsa, divided
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • Kosher salt, as desired
  • Ground black pepper, as desired
  • 8 ounces each cream cheese, softened
  • 16 ounces sour cream
  • 1 ounce taco seasoning
  • 4 avocados, skin and pit removed
  • Juice of 1 lime
  • 1/2 red onion, diced
  • 2 Roma tomatoes, diced, divided
  • 1/2 cup fresh cilantro, chopped, divided

Cooking mode

When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions while you cook!

Method

  • Step 1

    Install the disc spindle in the XL Precision Processor® Bowl. Set the adjustable slicing disc to Setting 3 and place the disc on the spindle. If your unit comes with the reversible slicing/shredding disc, place the disc slicing side up.

  • Step 2

    Install lid and place half of the lettuce in largest section of the feed chute. Install the pusher to the lid, select DISC, and then push the lettuce through
    the chute. Repeat with remaining lettuce. Press DISC again to stop the program and set the lettuce aside in a medium bowl. Wipe down the bowl.

  • Step 3

    Place the reversible shredding disc on the spindle in the bowl, coarse side up. If your unit comes with the reversible slicing/shredding disc, place the
    shredding side up. Select DISC, then put the cheese in the medium feed chute. Use the pusher to push the cheese through. When processing is complete, press DISC again to stop the program. Add cheese to a separate medium bowl.

  • Step 4

    Wipe the bowl clean and install the chopping blade. To make the bean layer, add pinto beans, white onion, garlic, 1/4 cup salsa, chili powder,
    cumin, salt, and pepper to the bowl and install the feed chute lid. Select PUREE and let the program run through, which is 1 minute and 15 seconds. If there are still large pieces, select PULSE and process a few times until the onion and garlic are chopped. When processing is complete, transfer the bean mixture to a 9″ x 13″ baking dish and spread into an even layer.

  • Step 5

    Wipe the bowl clean and reinstall the chopping blade. To make the sour cream layer, place cream cheese, sour cream, taco seasoning, and remaining 1/4 cup salsa in the bowl and install the lid. Select PUREE and let the program run through, which is 1 minute and 15 seconds. When processing is complete, top the bean mixture with the sour cream mixture and spread into an even layer.

  • Step 6

    Wipe the bowl clean and reinstall the chopping blade. To make the guacamole layer, add avocado, lime juice, salt, and pepper to the bowl
    and install the feed chute lid. Select PUREE and let the program run through, which is 1 minute and 15 seconds. When processing is complete,
    remove the blade and fold in the red onion, half the Roma tomatoes, and half the cilantro. Spread the avocado mixture over the sour cream and
    spread into an even layer.

  • Step 7

    Top the taco dip with the reserved lettuce and cheese. Garnish with remaining tomatoes and cilantro. Serve immediately or store in the
    refrigerator until ready to serve.