This easy Classic Layered Taco Dip recipe is a delicious cold bean dip with ground beef. Perfect for any game day appetizer or Taco Tuesdays.
I don’t know about you but when we go to Mexican restaurants, I tend to fill up on the nachos, salsa, and guacamole before my meal comes. I can’t help it, it’s so good. The same goes for this dip. I make it for our dinner or lunch now. It’s got nearly everything we’d put into our tacos so, yes it’s a meal and an appetizer.
This classic layered taco dip is super easy to prepare and a few hours is all it takes to chill and set in the refrigerator. There really is no right or wrong way to layer this beefed up bean dip. It’s all in how you like it.
#OurFamilyTable Facebook group’s theme this week is vintage recipes. This retro taco dip from the 70’s is perfect for that. Be sure to check out everyone’s vintage recipes at the end of this post.
Use a Springform Pan to Make this Dip
While you can layer this dip in a glass casserole dish, I chose to use a springform pan (cheesecake pan) so that the layers would set up nice. It was a beautiful plan, the only glitch was we were SO impatient that we didn’t want to wait the three hours for it to chill. After about two hours, my hubby was like “take the pictures already!”
I suggest waiting three hours. It wasn’t quite sturdy and started to seep a bit before I was done shooting the pictures but it was darn tasty!
How to make this classic layered dip
Spray your springform pan with nonstick spray and set aside. Heat a skillet on medium high heat and brown the ground beef and drain any grease, return meat to skillet. In a small bowl add the beef bouillon cubes and two tablespoons HOT water. Dissolve the cubes and add to skillet with the meat. Also add the can of green chilies and refried beans. Stir to combine and heat until smooth. Remove skillet from heat.
In a small bowl, combine the sour cream and the taco seasoning. I use a homemade taco seasoning but you can use a package of your favorite store brand. Set aside.
I took a shortcut and used store bought guacamole that had diced tomatoes, onions, and jalapenos mixed in. If you prefer, you can make your own.
Classic Layered Taco Dip
- 1 pound lean ground beef
- 2 tablespoons HOT water
- 2 beef bouillon cubes
- 4 ounce can green chiles, diced
- 16 ounce can refried beans
- 16 ounce sour cream
- 3 tablespoons
homemade taco seasoning(OR 1 package taco seasoning)
- 3 - 4 cups guacamole with diced tomatoes, onions, and jalapenos
- 1/2 cup shredded cheese
- diced tomatoes
- sliced olives
- sliced green onions
- Spray your springform pan with nonstick spray and set aside.
- Heat a skillet on medium high heat and brown the ground beef and drain any grease, return meat to skillet.
- In a small bowl add the beef bouillon cubes and two tablespoons HOT water. Dissolve the cubes and add to skillet with the meat.
- Also add the can of green chilies and refried beans. Stir to combine and heat until smooth. Remove skillet from heat.
- In a small bowl, combine the sour cream and the taco seasoning. I use a homemade taco seasoning but you can use a package of your favorite store brand. Set aside.
- I took a shortcut and used store bought guacamole that had diced tomatoes, onions, and jalapenos mixed in. If you prefer, you can make your own.
- Time to layer! Add the beef/bean layer down first, spread out evenly. I use a offset spatula to spread the layers evenly.
- Next, layer the sour cream layer. Then top if with the guacamole layer.
- Place a sheet of plastic wrap over the guacamole and lightly press down to get the air out, this will make a somewhat airtight seal so the guacamole doesn't turn brown too fast.
- Place in the refrigerator for at least 3 hours. If you want to make this dip a day ahead, don't add the guacamole layer until you are ready to serve it so that it doesn't brown.
- Add any of the optional toppings like shredded cheese, diced tomatoes, sliced olives and sliced green onions. To serve, remove the outer ring of the pan and serve with tortilla chips!
#OurFamilyTable Vintage Recipes
- Baked Alaska for Two by Making Miracles
- Calabrese Tuna Antipasto Salad by That Recipe
- Chicken a la King by Palatable Pastime
- Chicken Cordon Bleu by Family Around the Table
- Chicken Divan with Curry Recipe by West Via Midwest
- Classic Glorified Chicken by A Day in the Life on the Farm
- Classic Layered Taco Dip by Blogghetti
- Grandma’s Sea Foam Candy (Divinity)–No Corn Syrup by Art of Natural Living
- One Skillet Pork Chop Dinner by Hezzi-D’s Books and Cooks
- Skillet Chicken Pot Pie by A Kitchen Hoor’s Adventures
- The Relish Tray by Our Good Life
- The Wedge Salad with Blue Cheese Dressing by Karen’s Kitchen Stories
We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!
Other Dip Recipes You May Enjoy
Easy Homemade Peach Salsa
Five Minute Cinnamon Peanut Butter Dip
Four Ingredient Cheesecake Fruit Dip
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Wendy Klik says
I have never used beef in my 7 layer dip. What a great idea. Fantastic tip about using the springform pan.
I’ve made several different taco dips but never one with ground beef. Can’t wait to try this one!
Love the springform pan idea! I’m giggling at your story about your family getting impatient! The life of a food blogger.
The springform pan is inspired! Much easier to get a big scoop and get all of the goodness from top to bottom.
Terri A Steffes says
So delicious. I remember my mom making this and how much we loved it.
Inger @ Art of Natural Liivng says
Taco dip is always welcome. This one looks especially loaded and delicious!