LAYERED NACHO DIP

LAYERED NACHO DIP
1 serving taco meat, reheated
1 serving Quick Nacho Cheese Dip
2 tablespoons guacamole
2 tablespoons sour cream
2 teaspoons green onions, chopped
1 ounce pork rinds

Put a serving of taco meat in the bowl that you plan to serve this in making sure that it is thoroughly heated. Now make the nacho cheese dip while the meat is still hot. Immediately pour the cheese dip over the meat and top with everything but the pork rinds. Scoop up the dip with the pork rinds.

Makes 1 huge serving

Per Serving: 572 Calories; 42g Fat; 42g Protein; 9g Carbohydrate; 2g Dietary Fiber; 7g Net Carbs

I made tacos for the family and used some of the taco meat to make this for myself. Of course I could have eaten it with a fork but scooping it up with pork rinds is a lot more fun. I think you'll be surprised to find that this tastes like it has refried beans in it. It even has the texture of refried beans. I ate the whole thing myself for lunch but you could share this with someone as a snack. Just divide the nutritional information by two The amount of pork rinds, and all of the other ingredients, is only an estimate. I just piled everything in my bowl without measuring. Of course you could add extra toppings such as black olives or hot peppers, etc. The trick is to eat it this right away while the cheese is still warm and melty. Click the photo to see a close-up.

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