Grass-Fed Beef Taco Dip with Cashew Chili Con Queso and Fresh Salsa

This taco dip is a balanced, flavorful twist on traditional taco dip that kicks up your tailgating party with fresh new flavors!

SERVES: 4-6
PREP TIME: 20 minutes
COOK TIME: 25 minutes

Ingredients:

For the Grass-Fed Beef Taco Dip:

• 1 lb grass-fed ground beef
• 1 small onion, finely diced
• 3 garlic cloves, minced
• 2 tsp smoked paprika
• 2 tsp cumin
• 2 tsp chili powder
• ½ tsp oregano
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tbsp avocado oil (sub coconut oil, beef tallow, or chicken fat)

For the Organic Tomato Salsa:

• 3 organic tomatoes, diced small
• ¼ cup red onion, finely diced
• 2 tbsp jalapeno, finely diced (optional)
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice
• Handful fresh cilantro, chopped
• ½ tsp sea salt
• ¼ tsp ground black pepper
• ¼ tsp chili flakes (optional)

For the Cashew Chili Con Queso:

• 1 cup raw cashews (soaked for 4 hours)
• ½ cup water (more as needed for consistency)
• 2 tbsp nutritional yeast
• 2 tbsp fresh roasted red pepper
• 2 tbsp lemon juice
• 1 garlic clove
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp sea salt
• ¼ tsp chili flakes or ¼ small jalapeño, diced small (optional for spice)

Toppings:

• 1 cup shredded red cabbage
• 1 cup shredded green cabbage
• 1 cup shredded jicama
• Fresh jalapeño slices, to taste
• Fresh cilantro, for garnish
• Baked tortillas or tortilla chips (corn or cassava-based)

 

Instructions:

1. Prepare the Grass-Fed Beef Taco Dip:

• In a large skillet, heat avocado oil over medium heat.
• Add diced onion and garlic, sautéing for 2-3 minutes until softened.
• Add grass-fed ground beef, breaking it up with a wooden spoon as it cooks.
• Season with spices, sea salt, and black pepper. Continue cooking until beef is fully browned (about 8 minutes).
• Once browned, set aside and keep warm.

2. Make the Organic Tomato Salsa:

• In a bowl, combine diced organic tomatoes, red onion, jalapeno, lime juice, fresh cilantro, sea salt, black pepper, and chili flakes.
• Mix well and set aside for serving.

3. Prepare the Cashew Chili Con Queso:

• Drain soaked cashews and add them to a high-powered blender.
• Add water, nutritional yeast, roasted pepper, lemon juice, garlic, spices, and sea salt.
• Blend until smooth and creamy. If the mixture is too thick, add a bit more water to reach a queso-like consistency.
• Taste and adjust seasoning if needed.
• Stir in chili lakes or diced jalapeño for extra spice, if desired.

4. Assemble the Taco Dip:

• Use individual bowls or ball jars, making for a grab-and go dish (with no ‘double-dipping’!
• Layer a bowl or jar with the cooked grass-fed beef taco mixture.
• Top with a generous layer of cashew chili con queso.
• Add a layer of the fresh organic tomato salsa on top.
• Sprinkle shaved cabbage, jicama, and jalapeño slices over the dip.

5. Serve:

• Garnish with fresh cilantro and serve with tortilla chips on the side (preferably baked!)

CHEF ALLEN CAMPBELL’S NUTRITIONAL TIP:

This taco dip balances protein, omega 3s, healthy fats and fiber for a dairy-free, nutrient-dense appetizer that not only is healthier than a traditional taco dip but tastier (and I promise – you won’t miss the cheese)!

Chef Allen Campbell is a pioneer of holistic nutritional wellness, known for his work with health-focused celebrities, athletes and business titans. He’s the co-author of TB12 Nutrition Manual and TB12 Method with Tom Brady, and contributed to “The Game of Eating Smart” with Major League Baseball and 21 top players.  His handmade organic snacks, smoothies, parfaits, cookies and more are also available at ACKitchen and are the perfect pack-and-go treats for RVers.  As Tom Brady’s personal chef, Allen was challenged with creating high-protein recipes with good fats, no refined sugar and only whole foods. Here are a few of his favorite twists on tailgating favorites that are Brady-approved!