The Best Taco Dip

This is a flavorful and spicy layered appetizer dish that you can serve with tortilla chips. It reheats wonderfully, if there’s any left over! And that’s a big "if."

Original recipe makes 6 servings


1 pound ground beef
1 (16 ounce) can refried beans
1/2 cup hot taco sauce
1 tablespoon chili powder
1 teaspoon ground cumin
1 (16 ounce) container sour cream
3/4 cup chopped onion
3/4 cup chopped tomatoes
3/4 cup black olives, chopped
3/4 cup sliced jalapeno peppers

  • PREP

    15 mins

  • COOK

    30 mins


    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet over medium heat, brown beef. Drain well. Stir in beans, taco sauce, chili powder and cumin. Heat until warm.
  3. Spread the meat and bean mixture into a 9×13-inch casserole. Spread sour cream over the beef and bean mixture, then sprinkle onions, tomatoes, olives and peppers. Top with cheese.
  4. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve warm.


Calories: 415 kcal
Carbohydrates: 21.6 g
Cholesterol: 85 mg
Fat: 28.3 g
Fiber: 6 g
Protein: 19.6 g
Sodium: 811 mg