This Hot Layered Mexican Dip Recipe is great for a crowd or as a family meal everyone will love! This recipe is delicious served with tortillas and chips!
Growing up, Mexican Dip was always one of my favorite dinners my mom would make. I remember the first time I made it for my husband I was so excited because I knew the recipe by heart. Over the years, I’ve tweaked her recipe slightly but the main difference is that she adds a layer of shredded lettuce. I love all types of lettuce except for shredded lettuce (especially when it’s hot!) so I leave that out. My mom always serves her Mexican Dip with tortilla chips and tortilla wraps that she cuts into chip-sized triangles. To this day, Mexican Dip has a special place in my heart and it will forever be in our weekly dinner rotation.
Layered Mexican Dip
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 1/4 cup water
- 1 (15-ounce) can black beans drained and rinsed
- 1¼ cups salsa
- 1 cup sour cream
- 2 cups shredded Mexican blend cheese divided
- tomatoes, avocado, cilantro, jalapeños optional
Instructions
- Preheat oven to 350°F.
- In a large skillet, brown ground beef until no pink remains. Drain the fat. Add taco seasoning and 1/4 cup of water. Cook until liquid has been absorbed.
- In the bowl of a food processor, combine black beans and 1/4 cup of salsa. Process until smooth, about 30 seconds.
- Add the black beans and salsa mixture to the ground beef and mix until fully combined. Transfer to 7×11 baking dish and spread out to create the bottom base of your layered dip.
- In a small bowl, combine sour cream and 1/2 cup of shredded cheese. Spread evenly over the meat and bean mixture.
- Layer 1 cup of salsa on top of the sour cream mixture and then top with the remaining 1½ cups of shredded cheese.
- Bake for 8-12 minutes or until the cheese is melted and bubbly.
- Top with your favorite taco toppings (guacamole, tomatoes, cilantro, jalapeños, diced onions, etc.).
- Serve with tortillas and/or tortilla chips.
Notes
Did you make this recipe?
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