Versatile Vegan 5-layer or 7-layer Taco Dip

I seriously have an unending supply of Mexican  Fiesta Pics

That's right, more Mexican food. I told you we are addicted. Sunday morning Brian qualified for the New York Marathon by running a half marathon in just 1 hour and 18 minutes - thats a 6 minute mile pace - and that is half my typical "running" pace! So lots of food and celebration was in order, and a casserole full of mexi-flavored goodness was the way to do it.

I decided to go with a five layer dip casserole that could, and was, used in a variety of ways. It served as a taco filling, dip for chips, nacho topping, and taco salad ingredients. Maybe this should be renamed 5 uses 5 layer dip...the 5th use being just eating it out of the casserole dish with the serving spoon! But wow...who knew that dairy free, meat free, gluten free Mexican food could still taste so good! So here's a go at me remembering what the heck I did to make this.

The first three layers of this taco dip are the core, the base, the foundation. After them, you can add or take out whatever you want according to your taste and supplies.

5 layer dip with 6th and 7th layers on the side

Layer 1: Refried Beans
Ingredients
2 servings of dehydrated beans (or just use a can of beans)
Brian made this layer because it was one of his backpacking specialty recipes. Just mix dried beans with hot water, cover and let sit for about 5-10 minutes (or longer is fine but you may need to add more water). You could also try subbing in whole black beans for a different texture.

Layer 2: Meatless/Vegan Taco Meat - This REALLY doubles as ground taco meat!!!

Can you tell it's vegetarian?

Layer 3: Almond Cheese Spread

Layer 4: Homemade Pico de Gallo 
(Or you can sub in any salsa if you don't have time to make your own.) If you make your own though, I recommend this being the first layer you make so the flavors get to soak in. Keep covered in fridge until ready. This will also keep you from eating it all while you make the other ingredients!

Layer 5: Guacamole!!!
I kept this layer in a separate bowl, because I was hoping we'd have leftovers and guacamole gets brown and nasty fast when exposed to air - making a whole dish un-savable.

The Mexican dude at the liquor store recommended beer with mexican food

Layer 6: Shredded Lettuce

I topped mine with Romaine to get a little more green, but you can also use iceberg - just not as nutritious.

Layer 7: Garnish of your choice. 
Try sliced black olives, cilantro, green onion, diced red pepper, etc

Being raised in LA, Brian's got the Mexican style down

Assembly: 
First thing I did was prepare the last layers first so assembly would be stress free later and so that the flavors could infuse. Make the pico de gallo, guacamole, shred the lettuce, and cut up your garnish - putting each in individual covered bowls in the fridge.
Then make your base ingredients. Take a medium sized casserole dish (9x9 would be good) and spread the beans on the bottom, then the vegetarian taco meat, then the dairy free cheese spread. Place in the oven for about 10 minutes just to warm it. I heated it at 250 while I prepared the tortillas, then blasted with the broiler for a minute just before serving. If you are a raw foodist or taking this to a potluck you can skip all of the heating instructions in this recipe as it works just fine raw too!

round two turned into nachos

Once ready, top with remaining layers and serve with chips, scoop on top of a bed of crisp lettuce, scoop spoonfuls on top of a plate of tortilla chips, or scoop into sprouted corn tortillas for tacos. For a dinner party it might be nice to serve with tortillas, chips, or lettuce on the side so people can make it their own way.

I hate to brag...but this really was amazing....

And to make it even better, we enjoyed "rocky road banana ice cream" after for dessert. Basic banana ice cream recipe blended well with 2 spoons of unsweetened cocoa and 2-3 tbs of almond milk, then pulsed or topped with kasha and chia seeds. YUM! It went way too fast for a picture. Sorry.

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