Ingredients and Directions:
Black Bean Layer
- 1 can black beans
- 3 tbsp. water
- 2 tbsp. salsa plus more for dipping
- fresh lime juice from 1/2 a lime
Combine all above ingredients in a food processor until smooth. Cover the bottom of a oven safe pie plate or casserole dish with bean mixture.
Ground Turkey Layer
- 1 package of extra lean ground turkey
- 2 tbsp taco seasoning (Epicure)
- 1/4 cup of water
Cook extra lean ground turkey. Once cooked, add water and taco seasoning. Mix well. Spread ground turkey mixture over the black bean layer.
Greek Yogurt Layer
- 1/2 cup plain greek yogurt
- 1 tbsp taco seasoning (Epicure)
- Few splashes of Franks Hot Sauce
Mix all ingredients together in a bowl and spread over ground turkey layer. Whatever is left, put aside for dipping.
Veggie Layer:
- 1 zucchini
- 1 red pepper
- 1 red onion
- 1/2 cup frozen corn
Cut zucchini, pepper and red onion into small pieces and sauté until onion is transparent. Cook corn according to package. Once the corn is cooked, mix all veggies together and spread over greek yogurt layer.
Final Step!
Top taco dip with Goats mozzarella cheese! ( I divided my cheese topping with two different cheeses due to my husbands liking as seen in photo below) Bake the dip at 375F for 15 minutes or until heated through. Top with green onion (optional)Serve with salsa, the remaining greek yogurt mixture from above, blue corn chips! You now have yourself some challenge friendly grub!