7 Layer Dip

I remember this one from my childhood. Mom used to make something similar for parties and get-togethers. It has a great layer of flavors and can be put together with pantry ingredients or you can go wild and make items from scratch. Either way this one is always a favorite among family and friends. I ended up making this dish the same day I made my Mexican pizzas because they share a lot of ingredients and I was able to cut down on a lot of waste.  

What you will need: 7 Layer Dip

  • 1 Can refried Bean (I like to caveman them up a little)
  • 10oz Sour Cream Dressing (See below)
  • 15oz Can Black Beans (rinsed well)
  • 2 tbsp. Taco Seasoning (can use packaged or see my recipe included with my Mexican Pizza)
  • 7oz Guacamole (I prefer Wholly Guacamole if store bought)
  • 5oz Can Green Chili’s diced
  • 2 Cups Salsa
  • 8oz Shredded Cheese (I prefer the 4 cheese Mexican blend)
  • 2 Cup Shredded Lettuce
  • 1 Tomato Chopped
  • Hot Sauce
  • 1 Red Onion Chopped
  • ¼ Cup Sliced Olives
  • 1 Jalapeno Sliced Thin (optional)

 Prep

Refried Beans: I like to caveman up the beans a little, it’s just how I prefer them. In a small pan at low heat add your refried beans, 10oz can Rotell tomatoes, 2 tbsp. salsa, 1/3 cup chopped onion, 2 tbsp. cayenne, 1 tbsp. cumin and 2 baby bell peppers chopped. Simmer under low heat until warm and then pull them off the heat and let them rest covered until you are ready to use them.

Sour Cream Mixture: Add 2 tbsp. of the taco seasoning and the diced green chili to the 10oz tub of sour cream and mix well. Store it in the fridge until you are ready to use.

Assembly

Start with a 9” x 9” shallow baking dish.

 **Caveman Tip: I tend to be a little heavy handed with the ingredients and make my layers a bit too thick. If you do that you will run out of room for ingredients when you get to the end. So keep the layers thin.

Using a flexible spatula add a thin layer of the following ingredients in order.

  • Refried Beans
  • 1/3 of the shredded cheeseO
  • Sour cream mixtures
  • Black beans
  • The next layer is the difficult one; carefully add a layer of the guacamole over the black beans. If it’s too hard to work with try thinning it out with a little salsa.
  • Salsa
  • 1/3 of the shredded cheese
  • Shredded lettuce
  • Garnish with red onion, black olives, tomatoes, jalapenos and remaining cheese.

Now you will just need to cover it tightly with plastic wrap and store in the fridge for an hour or two until you are ready to eat.

Enjoy!

Mini Chimi Changa

This one turned out a little better that I though and was a hit on game day. I am not a big fan of the smell of deep frying oil so I set that up outside on a camping stove and everything worked out great.

What you will needMini Chimi Changa

  • 1 jalapeno, chopped
  • 1 onion rough chopped
  • 1 precooked chicken breast shredded
  • 1 can black beans
  • ¼ cup chicken stock
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 2 tbsp. cumin
  • ¼ cup cilantro
  • 2 cups shredded Monterey Jack Cheese
  • 4 cloves of garlic
  • 1 egg beaten
  • Vegetable Oil
  • 1 package of egg roll wrappers

 

Prep

In a large skillet, saute the chopped onion, jalapeno, oregano, thyme and  garlic over medium heat until its soft Stir in chicken, black beans with liquid, cumin cilantro and chicken stock. Bring it to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes, stirring occasionally. The liquid should reduce by half. Remove from the heat and let it cool then mix in the cheese

Prep

Lay out your egg roll wrappers on a cutting board. Use about 1/3 cup of the chicken mixture place it in the center of the egg roll wrapper. Mini Chimi Changa RollsNow fold the top and bottom of the wrapper up to the mixture. Next you will want to brush a small amount of the egg mixture on the right side of the wrapper, this will help the ends stick together when you are done rolling it. Now just roll the wrapper from left to right making your mini Chimichanga.  Just repeat the process until you have enough.

Prepare the Oil

Caveman Tip*** I like to do this part outside on a propane burner because I am just not a fan of the smell in the house. I also keep a candy thermometer in my collection just for stuff like this.

Fill a stock pot or large sauce pan with about 6 “of vegetable oil. Put the thermometer in the pan and bring the temp up to a constant 375 degrees.

Cook

Once the oil is constant at 375 degree’s place one chimichanga in the pot at a time, putting more than one in the pot at a time will drop the temp of the oil and result in a soggy greasy chimi. It will only take a couple of minutes to cook because all the ingredients were precooked and all you want to do is reheat and make the exterior crispy. Once they are done to your liking, pull them from the oil.

Caveman Tip*** I like to let them drain on a grill rack over paper towels and not directly on the paper towels. From my experience this allows them to stay crispy and not get soggy.

Serve them with your favorite dipping sauce or try my guacamole, it’s a game changer!

View this recipe and other like it at www.cookingwithcaveman.com

Beef Sliders

What you will need:

  • ½ lb. 80/20 ground sirloin
  • ½ lb. ground pork
  • 2 cloves garlic, finely chopped
  • Salt & Pepper
  • 2 Cups shredded extra sharp cheddar cheese. (I like Tillamook)
  • Extra Virgin Olive Oil (EVOO)
  • 4 strips bacon
  • 4 dill Pickle spears
  • Lettuce
  • 1 small tomato
  • 8 small French or Rustic Rolls

Prepare the Sliders:

Take the ground sirloin, ground pork, garlic, a drizzle of EVOO, and a dash of salt and pepper and mix them well in a bowl. Do not mash the meat together you want it to be loose.

 Next you will want to make the patties. To do so you will take a palm size amount of the meat mixture and loosely roll them into a golf ball size ball.

 *Caveman Tip:  Do not over press your patties, you want them to be loose inside with little pockets of air, if you over press your patties the meat tends to be tougher.

Prepare the Grill:

**Caveman Tip:  I prefer to cook my beef sliders over a griddle as opposed to the open BBQ.  To me, the meat tends to be juicier and have more flavor. I also like to preseason the griddle with a little bacon fat before cooking the sliders, which works perfectly because we will use the bacon on our burgers.

Once the grill gets good and hot place your sliders on the grill. **Caveman Tip:  Immediately use your spatula to flatten then out, you don’t want to flatten them out once it starts cooking because you will squeeze out the juices. Remember do not over press them though, leave them loose.

The beef sliders are small so they will only take a couple minutes per side so watch them. As soon as one side has started to sear, give them a flip. At this point you are going to want to add the cheddar cheese to the top and put your buns on the grill to warm them up and give them a little crunch.

**Caveman Tip:  I prefer to use shredded cheese on my burgers and sliders, the cheese melts quicker and it just tastes better if you ask me.

 Close the lid on your BBQ and let them finish cooking and allow the cheese to melt. Like I mentioned above these sliders are small so they will cook fast.

When they are done pull them from the grill along with the toasted buns and get ready for goodness.

I like to add a little lettuce, sliced tomato and sliced dill pickle to my sliders. Just layer them on in order. Apply your favorite condiment and you are ready to go!

Enjoy!

Touchdown Guacamole

What you will need:

  • 4 Small Avocados, Pitted
  • 1 Small Red Onion, Chopped
  • 1 Small Vine Ripe Tomato, Chopped
  • 3 Cloves Garlic, Minced
  • Juice from 2 limes
  • 2 Tbsp. Cilantro, Chopped
  • Salt & Pepper to taste
  • Dash of cumin

Prepare and assemble:

Combine all the above ingredients in order. 

 Caveman Tip*** I like to use a fork to make this because  I like a chunky consistency and not smooth and creamy

Taste and add salt and pepper as needed

I like to put the guacamole in Tupperware and seal it tightly, then put it in fridge so the ingredients can ‘marry’ together.

This goes great with my asada tacos, or just as a nice refreshing dip.

Gameday Stuffed Jalapenos

What you will need:

  • 1 lb. sausage
  • 1 lb. fresh jalapenos, stems and seeds removed (see picture)
  • 8 oz. cream cheese
  • ½ white onion, sliced to sauté
  • 8 white mushrooms, sliced to sauté
  • Shredded Monterey Jack Cheese (to top) we use ½ a bag!
  • EVOO

 Prepare:

Preheat the Oven to 350⁰F.

In a 10” skillet, sauté the onions and mushrooms in EVOO until soft.   Set them aside and let cool.

Slice your jalapenos in half (long ways) and remove the stems and seeds by pulling them out.  **Caveman Tip:  Leaving the seeds and stems in will make your appetizer a lot hotter!  Also – be careful what you touch after doing this task!!  Jalapeno heat on your hands does not go away easily! You may want to wear gloves.

In a separate bowl – use your hands to blend the sausage, cream cheese, onions and mushroom mixture together.

Combine and Cook:

On a baking sheet, lay sliced jalapenos, open side up and stuff generously with the cream cheese mixture.  Let the jalapenos cook for 15-20 minutes until everything is nice and hot, you should notice the jalapenos starting to brown a little.  Open the oven and sprinkle the jalapenos generously with the Monterey Jack cheese, I let it fall all over the sides. Close the oven and continue to bake for an additional 5 minutes until cheese is melted and brown.

Enjoy your appetizer! Your friends sure will.