This was a delicious easy Taco Dip that I was able to make most of the night before and just heat up right before guests showed up! 
First I chopped up half an onion and sautéed that in half a tablespoon of olive oil. Once softened about 3 minutes I added 2 cloves of garlic chopped and sautéed that for a minute longer.
First I chopped up half an onion and sautéed that in half a tablespoon of olive oil. Once softened about 3 minutes I added 2 cloves of garlic chopped and sautéed that for a minute longer.
Next I added 1 pound of ground chuck (you can use sirloin, beef, or ground turkey) Sautéed that till no pink is left.
Then I added 2 1/2 tablespoons of taco seasoning. Turned off the heat.
1 15 oz container of the salsa of your choice! I used a charred tomato and green chili salsa.
Then I added 3/4 a can of black beans drained and rinsed well.
In a separate bowl I put in 2 8oz blocks of cream cheese that had softened a while on the counter and mixed in half a can of diced green chilies. If you like it spicy add the whole can.
Next I spread the cream cheese mixture in the bottom of the serving dish. I used a large cast iron skillet.
Topped that with the cooled down meat mixture.
Then topped with 2 cups of freshly shredded Monterey Jack and Sharp Cheddar. You can use any cheese that is your favorite!
At this time I covered this with plastic wrap and put in the fridge to bake the next day but if you want it right away then put in the oven at 350° for 25 minutes or until bubbly.For the guacamole I didn't get all the pictures cause I was in a rush but here is my secret ingredient. First I chop half a red onion very finely and put in a bowl.
Then I zest 2 limes to get that really limey flavor.
Then pour the juice of both limes over the onions and let the acid cook the onion for at least 10 minutes. This softens them and sort of pickles them for an awesome level of flavor.
My secret ingredient is half a cup of crushed pineapple! It gives it a counter of sweetness that makes the bite of jalapeño not so hot. I added half a jalapeño diced finely and 3 large avocados in whole so I could mash them into a chunky guacamole. Then I put a pinch of salt and some fresh cracked pepper. Mixed this all together and topped the taco dip when it came out of the oven and added some quartered cherry tomatoes and chopped green onions for garnish.
Then I zest 2 limes to get that really limey flavor.Then pour the juice of both limes over the onions and let the acid cook the onion for at least 10 minutes. This softens them and sort of pickles them for an awesome level of flavor.My secret ingredient is half a cup of crushed pineapple! It gives it a counter of sweetness that makes the bite of jalapeño not so hot. I added half a jalapeño diced finely and 3 large avocados in whole so I could mash them into a chunky guacamole. Then I put a pinch of salt and some fresh cracked pepper. Mixed this all together and topped the taco dip when it came out of the oven and added some quartered cherry tomatoes and chopped green onions for garnish. 
