7 Layer Taco Dip

This 7 Layer Taco Dip is just what any party, or fun Saturday night needs! 7 layers of Mexican inspired flavor that is so delicious! This dip is gluten-free and optionally dairy-free and paleo!

7 layer taco dip recipe with meat and chips7 Layer Taco Dip Recipe

Is there any better food to bring to a pot luck or serve at your own party than a 7 Layer Taco Dip? Don’t think so! This classic dip is made healthier here with a few homemade substitutes for standard store-bought ingredients, and so so worth it! This version is gluten-free and we offer a few substitutions to make it paleo and dairy free if you need it.

Be warned: there is no way there will be any leftovers when this dish is served, so make sure you get in there early if you want to have some yourself!

How to make a 7 Layer Taco Dip

Make or gather all of the layers!

  • Layer 1: Refried Beans (or extra guacamole for paleo/whole30)
  • Layer 2: Cooked beef mixture
  • Layer 3: Salsa
  • Layer 4: Guacamole
  • Layer 5: Cooked beef mixture
  • Layer 6: Cheddar cheese (substitute another layer of salsa for paleo/whole30/dairy-free)
  • Layer 7: Chopped Lettuce, Tomato, Red Onion

Layer in all of the ingredients in an oven 8″x8″ (or similarly sized ) oven safe dish. After placing in cheddar cheese put in the oven to melt. Layer on the remaining and serve with hearty tortilla chips and veggies.

baked 7 layer taco dip with meat

Can this be made ahead of time?

You can assemble and prep this entire dish 1 day ahead of time, with the exception of adding the fresh ingredients on top. You can prep those ahead of time though and have them all ready to go for your party. Right before serving place the assembled dip under the broiler to warm up and melt the cheese, and then top with fresh lettuce, tomato and onion.

What to serve with this dip?

Serve it with the classics: Tortilla chips (either corn or a grain free option like Siete) and veggies like celery, cucumber, peppers or carrots.

Best ever Mexican layer dip with chip

If you like this dip recipe, check out these others:

7 Layer Taco Dip

Prep Time 20 min Cook Time 10 min Total Time 0:30

Ingredients

    Layers

    Refried black beans

    Beef mixture

    Salsa

    • Store-bought or homemade

    Guacamole

    Directions

  • 1. Make refried black beans- Heat 1 tbsp oil of choice in a pan
  • 2. Add in beans and let heat for 3-5 minutes, begin mashing
  • 3. Add in spices, mash and mix well
  • 4. Add in 2 tbsp water; mix until water is combined
  • 5. Remove from heat and set aside
  • 6. Make beef- in a skillet heat oil and garlic
  • 7. Add in beef and cook until brown
  • 8. Add in tomatoes, spices, and hot sauce; let cook for 3-5 minutes then remove from heat and set aside
  • 9. Make guacamole and chop lettuce, tomato, and onions for layer 7
  • 10. Once all the layers are prepared, start assembling in your dish; serve and enjoy!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Paleo Asian Beef and “Rice” Meal Prep

    Slow Cooker Asian Beef Bowls [low-carb, grain-free, dairy-free] | Lexi's Clean Kitchen

    This healthy asian paleo beef recipe, made mostly in the slow cooker, is the perfect make ahead lunch or dinner! It’s paired with cauliflower “rice” and veggies and is a great low-carb, whole30 and paleo meal prep. Double the recipe and you can also make it dinner one night and lunch for the next few days!

    Paleo beefPaleo Asian Beef Rice Bowl

    This Whole30, Keto and Paleo Asian Beef and Rice bowl is a great addition to your meal prep rotation! The savory shredded beef is cooked in a slow cooker and then served with veggies, paleo cauliflower rice and a really delicious asian style sauce. We use onions, red pepper and broccoli but you can really swap out with any veggies you have on hand that you think will go well in this dish like carrots, bok choy, or cauliflower.

    Paleo beef rice recipe

    What You Need to Make this Slow Cooker Paleo Beef Recipe:

    • Boneless chuck roast (feel free to double this amount if you want extra meat for future meals)
    • Coconut aminos (this is a soy-free and gluten-free alternative to soy sauce)
    • Coconut sugar
    • Rice wine vinegar
    • Garlic
    • Toasted sesame oil
    • Ginger 
    • Cauliflower (to make the grain-free “rice”)
    • Red bell pepper
    • Onion
    • Broccoli florets
    • Scallions
    • Sesame seeds

    Can You Use Premade or Frozen Cauliflower Rice?

    Yes! We take advantage of frozen cauliflower all the time, and love that it’s readily available now. There isn’t much difference between fresh or frozen except that the frozen can hold a little bit more water in it. So if you don’t want to do the extra step of making your own cauliflower rice, feel free to use premade!

    Slow Cooker Asian Beef Bowls | Lexi's Clean KitchenWatch the video:

    If you like this asian inspired recipe, check out these others:


    Crock-Pot Asian Beef & Paleo 'Rice' Bowls

    Prep Time 00:10 Cook Time 04:00 Total Time 4:10 Serves 4

    Ingredients

    • 2 lb grass-fed boneless chuck steak

    Marinade

    Paleo Rice Bowls

    Directions

    1. Season chuck with salt and pepper and in a large skillet, greased, sear on both sides for 30 seconds.
    2. Place boneless chuck steak in slow cooker.
    3. In a bowl mix together marinade and pour over chuck. Cook on high for 4 hours.
    4. Once done, remove from crock-pot and shred, discarding the fat.
    5. Pulse cauliflower in food processor until rice-sized pieces form.
    6. In a pan heat 1 tablespoon of oil and 1 garlic clove for 30 seconds until flagrant. Add cauliflower rice and mix for 3 to 5 minutes until softened. Remove from heat and set aside.
    7. Add 1 tablespoon of oil to pan along with last garlic clove. Add in veggies and sauté for 5-8 minutes until translucent. Add coconut aminos, rice vinegar, red pepper flakes, and salt. Mix and let cook for an additional 5-8 minutes, until soft. Add in shredded beef and let cook together for 5 minutes.
    8. Assemble: In a bowl, add cauli rice and then add veggie/beef mixture. Garnish with sesame seeds and scallions.

    Recipe Notes

    • You can mix up any vegetables you have on hand!
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Slow-Cooker Beef Stew

    Slow Cooker Beef Stew [paleo-friendly, grain-free, dairy-free] | Lexi's Clean Kitchen

    This Slow-Cooker Beef Stew is the perfect healthy comfort food for cold days! It’s hearty, flavorful, packed with veggies, and easy to make right in your crock pot. Make it for a cold winter night, or a festive St. Patrick’s Day meal! Beef stew is a simple recipe that will wow everyone who tries it.

    Traditional Beef Stew Recipe

    The Slow Cooker is an amazing phenomenon in my opinion. Even those friends of mine who aren’t big cookers use it! Throw all the ingredients in with the right flavor combo and BOOM: the perfect stew. It’s hands off, easy to use, and safe!

    What is Irish stew made of?

    Filled with beef, carrots, mushrooms, onions, and potatoes is the perfect main dish for your St. Patrick’s Day celebrations. The beef is so tender, it just melts in your mouth!

    Tips For Slow Cooker Beef Stew

    • Brown your meat
    • Don’t use too much liquid
    • Don’t skimp on the cook time
    • Layer your beef and veggies
    • Set it and forget it! The beauty of a slow cooker!

    Ultimate Slow Cooker Beef Stew

    This stew is: hearty, flavorful, tender melt-in-your-mouth beef, and packed with veggies! It is also paleo-friendly, dairy-free, whole30 compliant and has no sugar added… does it get any better than that? I love making this soup at the beginning of the week and enjoy it all week long!

    What defines a stew?

    • In a stew you aren’t looking for the consistency of a soup, so minimizing added liquids is helpful!
    • Beef stew doesn’t need to be super, super thick. You’ll most likely be using potatoes, and their starch will naturally thicken your stew! If not, don’t worry, this stew thickens whithout it, too.

    What kind of beef is used for stew?

    You can buy beef stew meat, which is cut and cubed and is generally chuck or round! Beef round cuts (bottom and eye) are generally leaner than chuck (shoulder, leg and butt) and very well-suited to stew.

    I always add beef stew meat to my ButcherBox order in the cold weather months. Each month, ButcherBox  curates a one-of-a-kind selection of the healthiest, tastiest meats, humanely raised and free of antibiotics and hormones. Or you can customize your box and select your favorite cuts and get 20% more meat.The price works out to less than $6.00/meal and shipping is always free. You can also space it out so it’s not every 4 weeks, too! ButcherBox delivers your meat for the month, saves you money, and is the best quality! Order Today and get this amazing deal:

    • Get FREE bacon
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    • $15 OFF!

    Can you put raw meat in a slow cooker?

    You certainly can, but for this beef stew recipe, we prefer to sear the meat first to bring out the amazing flavor that you’ll get!

    Easy Beef Stew

    Tools used to make this easy slow cooker beef stew recipe:

    • Slow Cooker: Inexpensive and works great. I’ve had mine for years!
    • Cast Iron Skillet: I like a nice, hot cast iron skillet to sear our stew meat!
    • Chef’s Knife: My go-to chef’s knife. Use whatever you have on hand!
    • Tongs: To easily flip the meat while searing.
    • Cutting Board: A good cutting board, of course! To chop all those veggies!

    Want other slow cooker recipes? Try these favorites:

    If you like this beef stew recipe, make these other St Patrick’s Day Favorites:

    Slow-Cooker Beef Stew

    Prep Time 10 min Cook Time 8 hr Total Time 8:10 Serves 6

    Ingredients

    Directions

    1. Heat oil over medium-high heat in a large skillet. Sear meat for about 3 minutes on each side, until brown. Set aside.
    2. Place meat and vegetables in the crockpot
    3. Add in broth, tomato paste, tapioca, and spices
    4. Mix well to combine
    5. Set on low for 8-10 hours
    6. After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
    7. Remove bay leaf and serve hot
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Instant Pot Beef Stroganoff

    This Instant Pot Beef Stroganoff recipe is an easy weeknight dinner win! This classic American dish comes together quick, with minimal prep and mostly hands-off cooking thanks to the Instant Pot. It’s made using REAL ingredients and is so hearty! It’s paleo and Whole30 friendly (if served without noodles), dairy and gluten free and a delicious meal the whole family will love!

    Instant Pot Beef Stroganoff

    Instant Pot Beef Stroganoff

    Honestly I’d never tried beef stroganoff before making this recipe, but I’m glad I finally did because it’s such a delicious and easy dinner! It’s one of the most popular google dinner searches, so we knew it was time to make a cleaned up version that didn’t require any canned soup or junky ingredients. Our version here is dairy-free (made creamy with coconut cream) and option to serve it with gluten-free noodles or over zoodles (we recommend sweet potato, butternut squash or carrot zoodles).

    We love the rich and hearty flavor to the sauce! We use paprika, mustard and tomato paste to add a depth and umami flavor to the sauce, that is then thickened up with a bit of arrowroot and rounded out with our non-dairy choice of coconut cream. You can’t taste the coconut in it either!

    Our choice for beef was to use a sirloin steak, but if you can’t find that some other options would be a chuck roast or top round. Just make sure to slice it thinly!

    Instant pot beef stroganoff paleo

    How do you make beef stroganoff in the Instant Pot?

    We opted to make this Beef Stroganoff in the Instant Pot because it makes for really tender meat thanks to the pressure cooker and largely hands-off cooking after you’ve sauteed the aromatics and built up the flavor. So while the recipes says it takes about an hour to make, most of this time it is hands-off cooking so you can be getting other tasks done while dinner is cooking.

    To make in the Instant Pot:

    1. Saute your aromatics (we use mushrooms, onions and garlic) and beef
    2. Add your base flavors in (we use paprika, mustard and tomato paste to build up a nice rich flavor)
    3. Deglaze with liquid and cook in high pressure!
    4. After you release the pressure we add in a thickener and creaminess (coconut cream) to finish it off.
    5. Serve with gluten-free pasta or noodles and ENJOY!

    How do you make beef stroganoff in a pressure cooker

    If you like this Instant Pot recipe, check out these others:

    Instant Pot Beef Stroganoff

    Prep Time 00:05 Cook Time 00:37 Inactive Time 00:15 Total Time 00:57 Serves 6

    Ingredients

    • 2 tablespoon avocado oil, divided
    • 10 ounces (about 10) cremini or baby bella mushrooms, stem removed and sliced
    • 1 medium onion, diced
    • 3 cloves garlic, minced
    • 1.5 pounds beef sirloin (see note), thinly sliced about 2" long
    • 2 tablespoon tomato paste
    • 1 tablespoon dijon mustard
    • 1 teaspoon paprika
    • 1 teaspoon ground pepper
    • 2 teaspoons salt
    • 2 tablespoon red wine vinegar
    • 2 teaspoon fish sauce
    • 1/2 cup bone broth or beef broth.
    • 1 tablespoon arrowroot
    • 1/2 cup frozen peas (optional)
    • 1/4 cup coconut cream
    • 2 tablespoons parsley, chopped, for garnish
    • 12 ounces cooked gluten free noodles or zoodles, for serving

    Directions

    1. Set a 6 or 8 quart Instant Pot (or other electric pressure cooker) to saute. Once hot add 1 tablespoon oil and cook mushrooms until all the liquid has evaporated about 7 minutes.
    2. Add remaining oil and add onion, cooking until beginning to soften about 5 minutes.
    3. Add garlic and beef and stir, cooking for 2 minutes until it begins to brown.
    4. Add spices, tomato paste, and mustard and cook for an additional 3 minutes.
    5. Shut off the saute and add red wine vinegar, fish sauce, broth and scrape up any browned bits on the bottom of the pot. Cook on high pressure (manual) for 12 minutes and allow the pressure to naturally release for 5 minutes before manually releasing the remaining pressure.
    6. Meanwhile in a small bowl a slurry by mixing together 2 tablespoons of water with 1 tablespoon of arrowroot.
    7. Add 1 tablespoon of the slurry to the sauce at a time, until it has reached the consistency you desire. Add frozen peas (if using), coconut cream and cook an additional 3 minutes.
    8. Taste sauce and adjust seasoning.
    9. Serve over gluten-free noodles or zoodles.

    Recipe Notes

    1. If you can't find a sirloin steak you can also use top round or a chuck roast.
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Instant Pot Beef Short Ribs

    These melt-in-your-mouth Instant Pot Beef Short Ribs are SO delicious and SO impressive but are SO easy to put together! And thanks to the Instant Pot, the braising time is slashed without sacrificing any of the flavor. This decadent dinner is naturally Paleo and Keto and Whole30 friendly and when paired with a side of quick cauli-mash will be the hit of the dinner table!

    How long does it take to cook beef short ribs in the pressure cooker?

    Instant Pot Beef Short Ribs

    Back in the summer when we were brainstorming recipes that we wanted to create for the upcoming Fall season, we knew that some new Instant Pot recipes were a MUST. And when thinking of warm, hearty and comforting food, braised meat is the first that comes to mind! While I have a version of Short Ribs in my cookbook, this flavor-packed Instant Pot Beef Short Ribs recipe is becoming a quick favorite. It has all the flavor of meat that has been braised for hours but in a fraction of the time thanks to the Instant Pot. We paired this heart dish with a side of quick cauli-mash and we’re glad we did.

    We opted to use boneless beef short ribs in our recipe, but this recipe will work with bone-in ribs with a slightly longer cooking time (increase by 10 minutes). The resulting sauce that cooks with the short ribs is so decadent. It is full of umami flavor thanks to the sear on the meat, the balsamic vinegar and coconut sugar (If you are restricted by sugar simply leave it out).

    how do you cook short ribs in the pressure cooker

    How do you cook short ribs in the Instant Pot?

    It’s so simple!

    1. You sear the meat using the saute function until it’s nice and browned to deepen the flavor of the resulting sauce.
    2. Add some aromatics to the pot (we use shallots, garlic, carrots and rosemary).
    3. Deglaze the pot with liquid (we use wine and beef broth, but you can use all beef broth)
    4. Cook on high pressure for 40 minutes, with a natural release for 10 minutes.
    5. Reduce the sauce further, adding the optional thickener if desired.
    6. Serve with cauli-mash and enjoy! (Note: It’s even better the next day, so you can make this ahead of time if you want and reheat when ready to serve)

    How do i make beef short ribs?

    For this recipe we used these tools:

    If you like this Instant Pot Recipe, check out these others:

    Instant Pot Beef Short Ribs

    Prep Time 00:15 Cook Time 01:00 Inactive Time 00:25 Total Time 01:45 Serves 4

    Ingredients

    For Beef Short Ribs:

    For Cauli-mash

    Directions

    For Beef Short Ribs:

    1. Season the short ribs generously with salt and pepper.
    2. In a 6 or 8 quart Instant pot, press the saute function to heat up the pot. Once hot, add oil.
    3. Sear beef, about 5-7 minutes per side, in batches if necessary. Remove beef and set aside.
    4. Add shallots, garlic, carrots, rosemary to the pot and cook, stirring occasionally, until beginning to soften, about 3 minutes.
    5. Add red wine, beef broth to the pot and scrape up and browned bits from the bottom to deglaze the pan. Shut off the saute function. Return the beef to the pot and cook on high pressure for 40 minutes.
    6. When finished, use the natural release for 10 minutes and then use the quick release function to release the remaining pressure.
    7. Once the pin has dropped, open the pressure cooker and remove the meat from the pot and set aside. If there is a large amount of fat sitting on top of the liquid, skim off and discard (see note).
    8. Add balsamic vinegar and coconut sugar (if using) and turn on the saute function to reduce the liquid for 10 minutes.
    9. If you want to thicken up the sauce: add 2 teaspoons arrowroot to a small bowl. Take out 2 tablespoons of the sauce from the pot and whisk it in the arrowroot to make a slurry. Pour the slurry back in to the pot and continue to boil for 1 minute.
    10. Return meat to the pot and let cool briefly.
    11. Serve with cauli-mash (recipe below).

    For Cauli-mash:

    1. Fill a large pot with 1 inch of water and place in a steamer basket and bring the water to a boil. Reduce heat to a  simmer and place in cauliflower florets, cover the pot and steam until nice and tender, about 12-14 minutes.
    2. In a bowl, using a hand blender, (or food processor) blend steamed cauliflower with salt, pepper, garlic powder and oil and until fully combined. Taste and adjust seasoning if needed.
    3. Keep warm until ready to serve.

    Recipe Notes

    1. If using red wine make sure that you are using a red wine that is tastes good! Whenever cooking with wine you always want to make sure that they wine tastes good enough to drink because the flavors can shine through!
    2. If you are cooking this ahead of time it is much easier to remove the fat once the sauce has cooled, so feel free to skip this step and wait for it to chill. If you are serving it fresh and wish to remove excess fat skim it off gently with a spoon.
    3. We opted to use boneless beef short ribs in our recipe, but this recipe will work with bone-in ribs with a slightly longer cooking time (increase by 10 minutes).
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    There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

    Italian-Style Mini Meatloaves

    These Italian-Style Paleo Mini Meatloaf Muffins make for a convenient and hearty make ahead meal prep, or a delicious dinner idea! They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now.

    Italian style mini meatloaves on a plate with marinara saucePaleo Mini Meatloaf Recipe

    These Italian-Style Paleo Mini Meatloaves are meal prep perfection! The meatloaf muffins are loaded with veggies, spices, and delicious sauce… A great variation on a meat dish, right? I love that these are made in a muffin tin because it makes for the perfect serving of protein. Pair them with a quick side salad, zoodles, spaghetti squash or pasta and you’ve got a complete meal.

    If you are looking for a classic meatloaf recipe, check out our Gluten Free Classic Meatloaf recipe.

    Traditional meatloaf uses breadcrumbs to help tenderize the meat. In our gluten free and paleo meatloaf recipe, we’re using almond flour to do this instead. Almond flour will not only help hold the meatloaf together, when mixed with eggs, but it also adds some extra fat to the meatloaf which helps keep it tender.

    Meal prep containers with mini meatloaves

    Paleo Mini Meatloaf Ingredients

    • Olive Oil
    • Onion
    • Mushrooms
    • Garlic
    • Grass Fed Ground Beef
    • Egg
    • Carrot
    • Marinara Sauce
    • Almond Flour
    • Italian Seasoning
    • Garlic Powder
    • Salt and Pepper

    How to Serve it

    Honestly we loved these for meal prep, a kid-friendly snack or even if you’re feeling adventurous a quick breakfast! You can warm it in a toaster oven, your regular oven or in a microwave on the go. We also enjoyed them cold, but that’s totally up to you!

    If you like this meal prep recipe, check out these others:

    Paleo mini meatloaf muffins with tomato sauce on them

    If you like this recipe using ground beef, check out these others:

    Italian-Style Mini Meatloaves
    Serves 4
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    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Prep Time
    10 min
    Cook Time
    20 min
    Total Time
    30 min
    Ingredients
    1. 1 pound grass-fed ground beef
    2. 1 onion, finely chopped
    3. 1/2 cup baby bella mushrooms, finely chopped
    4. 1 clove garlic, minced
    5. 1 teaspoon extra-virgin olive oil
    6. 1 tablespoon Italian Seasoning
    7. 1 teaspoon garlic powder
    8. 1/4 cup carrot, grated
    9. 1/2 teaspoon Himalayan sea salt
    10. 1/4 teaspoon freshly ground pepper
    11. 1 tablespoon fresh basil, roughly chopped
    12. 1/2 teaspoon red pepper flakes, more to taste
    13. 2 tablespoons marinara sauce
    14. 1 organic egg
    15. 2 tablespoons blanched almond flour
    16. Optional: 1 tablespoon fresh parmesan for garnish
    Instructions
    1. Preheat oven to 350°F. If your muffin tin isn't non-stick, lightly grease.
    2. Heat oil in a small skillet. Sauté onion, mushrooms, and garlic until translucent.
    3. In one large bowl combine beef, cooked veggies, spices, egg, almond flour, and 1/4 cup of tomato sauce. Mix until well combined.
    4. Fill the muffin pan with the meatloaf mixture. Bake for 20-25 minutes or until fully cooked through.
    5. Let cool for 3 minutes and serve with the remaining tomato sauce.
    6. Optional: garnish with fresh parmesan and fresh basil.
    Lexi's Clean Kitchen https://lexiscleankitchen.com/