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This seven layer dip is filled with taco meat, beans, cheese, olives, and more! Served warm, it makes a tasty and satisfying appetizer dip or dinner!
Why this recipe works:
- This is different from traditional 7 Layer Bean Dips because my version of this recipe is served hot. Not spicy hot, but temperature hot.
- My taco-inspired seven layer dip is full of flavor and loved by people of all ages.
- You can serve it as a warm appetizer or this can be dinner!
- It couldn’t be easier to make. Yes – you have to cook up the taco meat first, but the rest of the layers pretty much involve opening up a can or a package and spreading everything out, then popping it in the oven.
Here’s how you make it:
Below you will see a step by step photo that shows you all of the wonderful layers. Not shown is the salsa layer. Why? Because I forgot to take a picture of it a collage of seven photos isn’t symmetrical.
- The first step is to cook the ground beef with some diced onion and taco seasoning. I do this in a large pan on the stove and cook it until the meat is starting to crisp and crumble.
- Then, you simply start to layer your ingredients in a large casserole dish. I really like putting the meat on the bottom because we all know that’s the best part and I like to make people dig for it. Each ingredient gets it’s own layer, however I add cheese in the middle and on top to ensure every bite gets tons of melted cheesy goodness!
Seven layer dip ingredients:
I numbered them in the photo below as follows:
- Taco meat made from ground beef and taco seasoning that is cooked with diced onion
- Refried beans – I love the Refried Black Beans with Jalapeno Peppers from Trader Joe’s
- Black beans – I use canned Cuban Style black beans from Trader Joe’s
- Black olives – you can buy them sliced, but I buy them whole and either slice them myself or just crush them with my fingers
- Salsa – jarred or fresh both work great
- Frozen corn – I don’t bother to defrost and I love the Fire Roasted Corn (again, from Trader Joe’s)
- Cheese – you can grate yourself or buy pre-shredded, a blend of cheddar and jack work perfectly!
Serve it with:
You can’t go wrong with tortilla chips for dipping.
As far as what to serve on the side, you have tons of options. Sour cream, avocado, shredded cabbage, whatever. Go crazy. You can even make a quick and easy nacho cheese sauce to put on top!
Love taco inspired recipes?
Be sure to try these favorites:
Did you make this recipe? I love to hear from my readers, so be sure to leave me a comment below!
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Ingredients
- 1 pound ground beef grassfed, of course
- 1 medium yellow onion diced
- 1.3 ounces taco seasoning mix I use Trader Joe’s 1.3 ounce package
- 1/4 cup water
- 16 ounce can refried beans I use Trader Joe’s Refried Black Beans with Jalapeno Peppers
- 12 ounces shredded cheese any kind of Mexican blend i.e. cheddar and jack that melts well
- 15.5 ounce can black beans rinsed and drained (I use Trader Joe’s Cuban Style Black Beans)
- 6 ounce can black olives drained weight pitted black olives, drained and sliced
- 1 cup salsa
- 1/2 – 1 cup frozen corn I use fire roasted from Trader Joe’s
serve with:
- shredded green cabbage
- sour cream
- diced green onions
- handful of fresh cilantro diced
- 1 ripe avocado sliced
- 1-2 fresh jalapenos diced
- tortilla chips
Instructions
- In large frying pan over medium high heat, brown 1 pound ground beef with diced 1 medium yellow onion until meat is fully cooked and crumbly. Add 1.3 ounces taco seasoning mix and 1/4 cup water, stir to fully combine.
- Preheat oven to 350°F.
- In large casserole dish, layer ingredients. Start with ground beef, then 16 ounce can refried beans, then half of your 12 ounces shredded cheese, then the 15.5 ounce can black beans, then the 6 ounce can black olives, then the 1 cup salsa, top with the 1/2 – 1 cup frozen corn, and cover with remaining cheese. Cover with aluminum foil. Cook until heated through, about 30 minutes, removing foil last 10 minutes to fully melt the cheese.
- Serve with additional ingredients and enjoy!shredded green cabbage, sour cream, diced green onions, handful of fresh cilantro, 1 ripe avocado, 1-2 fresh jalapenos, tortilla chips
Notes
- You can prepare this recipe as written, but instead of warming in the oven, store in the refrigerator until ready to bake.
- You will need to increase the cooking time if the seven layer dip is cold from refrigerator storage to ensure all of the layers get heated through.
Make it a meal!
If you want to serve this as dinner instead of an appetizer, set out warm tortillas or taco shells and turn it into a delicious meal. Likewise you can add crushed tortilla chips to the bottom of a bowl, cover it with the warm taco dip, then add toppings. YUM!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in January of 2015 and was updated with more information and cooking tips. Don’t worry – I didn’t change the recipe!
New favorite party food, right here! Yummm…this disappears in NO time!
What an awesome dip! All those layers of yumminess.
This is totally something the boyfriend will just eat all day. It was a huge hit at our house for weekend Netflix binging!
So many tasty layers to dig in to, what a delicious idea. Great for sharing, and would be perfect with a cold bottle of beer and a movie. I can see this being a Friday night thing.
All of my favourite flavours in a dip. I can’t wait to try this – perfect game day food.
Gosh, this looks incredible, Krissy!