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.

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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.

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.

…and finally 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!

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