Beef Ingredients:

• 1 lb organic grass fed beef
• 1/2 tsp of minced garlic
• 1 can organic diced tomatoes
• 1 tsp sea salt
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp cumin
• 1 TBS your favorite hot sauce
• Optional: 1 TBS diced jalapenos

• 2 avocados
• 1 TBS fresh lime juice
• 1/4 cup finely diced red onion
• 1 small tomato seeded and finely diced
• 1 TBS cilantro
• 1/2 tsp sea salt
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp chili powder

• Heat olive oil in a pot over low heat
• Add black beans and let simmer for 3 minutes stirring occasionally
• Mash the black beans
• Add the spices and mix well
• Pour in water, mix well and set aside

• Heat oil and garlic in a medium sized skillet over medium heat
• Add the beef and cook until pink no longer remains
• Add in diced tomatoes, spices, hot sauce and jalapenos
• Simmer for 5 minutes on low and set aside

• Cut avocados in half and remove pits
• Scoop out the insides into a medium bowl and mash them up until dip consistency but still has texture
• Add lime juice and spices and mix well
• Add the remaining ingredients and mix well
• Taste and add more seasonings if you want

• Spread the refried black beans into a 9×13 baking dish or whatever pretty serving dish you have that’s similar size
•   It will look like you don’t have enough but this layer is meant to be real thin – check out my pic below
• Pour half of the jar of verde salsa onto the beans
• Pour half the beef mixture onto the salsa
• Spread the guacamole over the beef
• Pour half of the jar of tomato based salsa over the guacamole
  • If you eat cheese, try adding shredded Mexican blend cheese on top of the salsa
• Top the salsa with the shredded lettuce and diced tomatoes (or pico)
• Enjoy!

And back in the good ol’ days when I could eat cheese!