Mexican Layer Dip

This is one of my husband's favorite dips.  

Quite possibly, his #1 favorite dip.

I'm sure he'll ask me to make it at least every other weekend so he can snack on it while watching football.

Usually have to double it and make one side light on the tomatoes and without the black olives for my kiddos.

It's always gone by the time football comes to an end for the day!

Let's Get Started:

Mexican Layer Dip

1 (16 ounce) can of refried beans

1 pound of ground beef

water

4 ounces cream cheese--softened

1/2 cup sour cream

1 packet taco seasoning (divided)

Shredded Lettuce

Shredded Mexican Flavored Cheese

Diced tomatoes

Sliced Black Olives

Taco Sauce

Additional toppings if desired

Avocado, Jalapenos, Banana Peppers

Brown ground beef, drain grease, add taco seasoning, reserving 1 tablespoon, add water according to package directions.

Mix softened cream cheese, sour cream, and reserved taco seasoning in a small bowl and set aside.

Spread refried beans on the bottom of an 8x8 pan.

I like to heat my beans in the oven or microwave for a few minutes.  Not to get them hot, just a little warm (optional step).

Layer taco meat on the top of beans, lightly press meat down into the beans.

Evenly spread taco flavored sour cream/cream cheese mixture over meat.

Spread taco sauce over sour cream/cream cheese layer.  I use Taco Bell's taco sauce. You could use salsa if you prefer.

Layer lettuce, cheese, tomatoes, and black olives on top of taco sauce layer. Layer additional toppings if using.

Serve with chips.

Print Recipe Here