Shredded Beef and Bean Dip
I like to buy in bulk whenever I can to save money. I found a fantastic source of grass fed organic beef at the farmer’s market. For ground beef it’s usually about $6 a pound and the 13th pound is free after you buy 12. While this is cheaper than the store (and a much more reliable source), it’s even cheaper when you buy it in bulk. We now buy a quarter cow at a time and save a ton of money. Not only is it cheaper per pound but we also get more quality cuts at the same low price (steaks and roasts). We also get the organ meat that I wouldn’t buy otherwise.
Another benefit is all the soup bones included which I use to make amazing beef bone broth. The bones have quite a bit of meat on them, which I like to pick off after making the broth. You could cook the meat in the broth with some veggies and spices for a really awesome stew. But here is another great recipe our family loves.
Shredded Beef and Bean Dip
- Beef from 3-4 large soup bones after making beef broth
- 1/4 cup of beef broth (you could use chicken broth too but I just made beef broth so that’s what I used).
- 1/4 cup “clean” salsa (We make our own when it’s tomato season but other days I just look for an organic salsa that is free of extra ingredients (like sugar, natural flavors, and citric acid))
- 1 can of refried beans (read labels to avoid extra yucky ingredients)
- 1 can organic black beans (read labels to avoid extra yucky ingredients)
- 1 tsp sea salt
- 2 tsp paprika (I really like the smoked paprika they sell at Trader Joes)
- 1 tsp pepper
- 1/2 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp red pepper
- 1/4 tsp coriander
- 1/4 tsp turmeric
- Preheat the oven to 350 degrees
- In a small bowl mix your sea salt, paprika, pepper, onion powder, garlic powder, red pepper, coriander, and turmeric.
- After making beef bone broth, set the cooked beef on a platter with some tongs and allow it to cool enough so that you don’t burn your fingers when you touch it.
- After the beef has cooled a little, strip off the cooked meat from the bones with a fork (remove the bones and fat and chewy stuff (yes, that’s a culinary term ;)) from the beef and put the meat in a medium size bowl.
- Add about 3/4 of your spice mixture (saving 1/4 for later) to your beef along with about 1/4 cup of bone broth and mix until it’s evenly coated.
- In an 8×8 glass Pyrex dish mix 1 can of black beans with 1 can of refried beans and 1/4 cup of salsa and the last of your seasoning. Spread it out evenly once mixed.
- Add the meat mixture evenly to the top of the bean mixture.
- Place the dish in your preheated oven.
- Cook for 30 minutes.
- Remove the dish from the oven and allow to cool a bit.
We like to eat this with chopped organic romaine lettuce and tomatoes and more salsa. My husband likes to eat it as a dip with chips.
I recommend Jackson’s Honest Corn Chips! I am not affiliated with them in any way (but I wish I were) hint hint Jackson’s Chips 😉
They are super yummy and made with unrefined coconut oil.
Note: I have also just added broth and spices to the beef and eaten it over lettuce when I am not needing all the carbs from the beans. Both are delicious options!
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