7-Layer Taco Dip


Posted: May 27

Time: 35 minutes

Yield: 8 servings

recipe image

Taco-bout a party! That's what your tastebuds will be exclaiming after plunging a chip into 7-Layer Taco Dip. Each level is loaded with Tex-Mex tastes that get the flavor fiesta started–think: savory ground beef, creamy refried beans, lots of melty cheese, nutty black beans, tart black olives, spicy chunky salsa, and sweet kernel corn! Can you imagine eating all of that in one bite?! The fun and tastiness of this warm 7-Layer Taco Dip are worth celebrating by eating lots of it!


Ingredients

For the dip: • 1 pound of ground beef • 1 medium yellow onion, diced • 1 (1.3-ounce) package of taco seasoning mix • 1/4 cup water • 1 (16-ounce) can of refried beans • 1 1/2 cups Mexican blend cheese, shredded and divided • 1 (15.5-ounce) can of black beans • 1 (6-ounce) can of black olives, pitted, drained, and sliced • 1 cup salsa • 1/2-1 cup frozen corn For serving: • green cabbage, optional, to taste, shredded • sour cream, optional, to taste • green onions, optional, to taste, diced • cilantro, optional, to taste, diced • 1 avocado, optional, diced • 1-2 jalapeños, optional, diced • tortilla chips, optional, to taste

Directions

Step 1

In a large frying pan, over medium-high heat, brown the ground beef with the onions until the meat is fully cooked and crumbly, about 7-10 minutes.

Step 2

Add the taco seasoning and water to the meat mixture. Stir to fully combine.

Step 3

Preheat the oven to 350 degrees F.

Step 4

In a large casserole dish, layer the beef, refried beans, 1/2 of the cheese, black beans, olives, salsa, and corn. Top with the remaining cheese.

Step 5

Cover the bean mixture with aluminum foil and cook until the dip is heated through, for about 20 minutes.

Step 6

Carefully remove the foil from the dish and continue cooking the dip until the cheese is fully melted, for about 10 minutes.

Step 7

Top with the green cabbage, sour cream, green onions, cilantro, avocado, and jalapeños.

Step 8

Serve with tortilla chips.


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