7 Layer Tex-Mex Dip
400 g beef mince
1 bag Mission brand White Corn Tortilla Strips
1 pkg Kraft Mexican Cheese Blend
1 can Greenland Mexican Chili beans (drained) - find it at Woolies
1 pkg Old El Paso Taco spice mix
1 teaspoon of ground cumin
1 fresh tomato
1 375g Old El Paso Thick and Chunky Salsa
SourCream
Tex-Mex Guacamole (mashed Avacado, 1 fresh tomato, 1 clove garlic, red onion, coriander, lime)
Cook mince, drain, and return to pan to simmer with Taco spice mix and cumin and 2 tablespoon of water. Then layer tortilla strips, mince, cheese, beans, tomato, salsa, sour cream and guacamole. You can pre-heat the beans if it bothers you to eat them cold. Pop the finished product in the micrwave or oven just to melt the cheese. Enjoy!
You can crush the Tortilla strips, leave them whole or leave them out (they're technically the 8th layer). Some of the ingredients have a brand listed because its the closest to authentic you can get in South Australia, substitutions will not provide the same experience.
You can have a few crushed tortilla strips in the dip and eat it with whole strips like a spoon.