Taco dip with ground beef will be the star appetizer of your next potluck or party. Creamy and full of flavor, this seven layer dip is delicious!
Ingredients
1poundground beef
½cupwater
2tablespoonstaco seasoningabout 1 ounce
2cupsrefried beanscan use canned, about 16 ounces
1 1/2cupssour creamdivided, 12 ounces
1/4teaspoonsalt
3/4cupcream cheesesoftened, about 6 ounces
1/2cupcheddar cheesefinely shredded, about 4 ounces
½cuptomatoesdiced, about 3 plum tomatoes or 1 1/4 large tomatoes
2/3cupblack olivessliced, about 3.8 to 4 ounces, can use canned
3green onionsgreen tops diced
Instructions
Place the ground beef in a large skillet over medium high heat. Cook ground beef until no longer pink.
Drain grease from the pan and place back on the burner. Add taco seasoning and water to the beef and lower to medium heat. Stir the meat until mixed well and most of the liquid cooks off.
In a medium bowl mix together refried beans, ½ cup of sour cream and optional salt until smooth, then set aside.
Add softened cream cheese and 1 cup of sour cream to a second medium sized bowl. Mix together until smooth.
Layer the dip in a 8 x 8 square pan. Place the refried beans in an even layer at the bottom of the pan. Next layer the cream cheese mixture on top of the beans. Add the ground beef on top of the cream cheese. Top the dip with layers of shredded cheese.
Then add the diced tomato and black olives. Garnish the top with the green onions. Enjoy warm, or refrigerate for later and enjoy cold. Serve with tortilla chips.
Notes
If the refried beans have no salt, add 1/4 teaspoon of salt to this layer. Using finely shredded cheese helps this dip be more easily dipped, but you can use other shreds of cheese if desired. I tried different combos of layering and found the taco meat in the middle to give you the best flavor. Refrigerate leftovers and use within 2-3 days.