This post may contain affiliate links, please see the privacy policy for details.
5 layer taco dip is the kind of party food that disappears fast. With rich layers of seasoned beans, spiced ground beef, tangy tequila lime sour cream, gooey cheese and zesty pico de gallo, this dip packs bold flavor into every bite. It’s perfect for game days, casual get-togethers or when you just want to snack in style. Made with real ingredients and easy steps, this layered dip is a guaranteed hit whether served cold or slightly warm.
This 5 layer taco dip features bold layers of beans, juicy beef, sour cream, cheese, and fresh pico de gallo for the ultimate chip dip party platter everyone will enjoy.
You might also enjoy this roasted red pepper dip, some pretty pink beet hummus or my baked artichoke dip.
Why You’ll Love It
Layered flavor: Each layer brings something unique, from creamy to spicy to fresh.
Crowd-pleaser: A versatile dish that’s great for parties, potlucks or taco night spreads.
Make-ahead friendly: Prep all components in advance and assemble before serving.
Customizable: Easy to adjust spice levels or ingredients to suit your taste.
No oven needed: All cooking happens on the stove, with no baking required.
Mexican Layered Dip Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Pinto beans: The hearty base for the dip, full of protein and fiber.
Jalapeños and garlic: Add spice and depth to the bean layer.
Spices and herbs: Sea salt, ancho chili powder, black pepper and cilantro build bold seasoning.
Lime juice: Brighten and thin the bean purée to a smooth texture.
Ground beef: Classic taco meat seasoned with taco spice and chipotle sauce for smoky heat.
Red onion: Adds sweetness and texture to the beef and pico layers.
Sour cream: The creamy, tangy third layer blended with tequila, lime and cilantro.
Lime juice and zest: Balance richness with citrusy brightness.
Cheeses: Mild cheddar and pepper jack bring melt and spice.
Taco seasoning: Enhances the cheese layer with warm, familiar flavor.
Tomatoes, green onions and vinegar: Key ingredients in the fresh pico de gallo topping.
White wine vinegar: Adds tang to balance the heat and richness in the dip.
How to Make 5 Layer Taco Dip
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the bean layer: Cook beans with jalapeños, garlic and seasonings, then purée with lime juice, cilantro and water.
Cook the beef: Sauté ground beef with onions, taco seasoning and chipotle until browned.
Mix the sour cream layer: Combine sour cream with tequila, lime juice, zest, garlic and cilantro.
Make the pico de gallo: Toss tomatoes, onions, jalapeños, and cilantro with lime juice and vinegar.
Mix the cheese: Shred and season the cheese with taco seasoning.
Assemble the dip: Layer beans, beef, sour cream, cheese, and pico de gallo in a serving dish and keep refrigerated until serving.
Substitutions and Variations
Use rotisserie chicken: Shred and season in place of beef for quicker prep.
Make it vegetarian: Skip the meat and double the beans or add sautéed veggies.
Use Greek yogurt: Swap this in for the sour cream if you want a higher-protein option.
Try black beans: For a different texture and deeper bean flavor.
Serving Suggestions
With chips: Corn chips would be the most obvious choice for the Mexican layer dip. But it’s not your only option. You could serve pretzels or potato chips for dipping. Anything works as long as they’re sturdy enough not to snap in half when dipped!
With bread or crackers: Sliced crusty soda bread would be good or some Triscuits or homemade rosemary crackers.
With a contrasting dip: This spicy corn and cheese dip is made in a Crockpot and served warm.
With a drink: Enjoy a strawberry paloma, watermelon jalapeno margarita or perhaps a cold Mexican beer.
How to Store Layered Mexican Dip
Store: Cover leftovers and refrigerate for up to 4 days.
Freeze: This isn’t a freezer-friendly recipe.
Top Tips
Roma tomatoes: These are a great option for the pico de gallo layer because Roma tomatoes are less juicy than many other tomatoes and won’t make the dip too soggy.
Drain meat well: Prevents grease from making the dip soggy.
Cool layers slightly: Let warm components cool before assembling to keep layers clean.
Serve with sturdy chips: Thick tortilla chips or scoops hold up best under the weight.
Chill until serving: Although some of the layers are cooked, this dip includes dairy in other layers, so it’s best kept refrigerated and then served either cold or at room temperature.
More layers: Feel free to add another layer – how about a layer of guacamole?
5 Layer Bean Dip FAQs
You might like to make this a day ahead and then just cover it in foil or plastic wrap and keep it refrigerated until you’re ready to serve it. Actually this beefy taco dip keeps for up to 4 days, so if you have leftovers you can enjoy them later. A word of advice though: if you decide to add some fresh avocados to the mix, they will start to go brown quite early on unless you douse them in lime juice.
Absolutely yes, and the great thing about this easy appetizer is you can tweak the layers however you want. Swap the ground beef for your favorite vegetarian meat substitute or even something like diced bell pepper with corn kernels instead.
Yes, you can warm the beef and beans before layering, but keep the sour cream and pico cold for contrast.
Mexican 5 Layer Bean Dip with Ground Beef Recipe
5 Layer Taco Dip
Equipment
- Food Processor or Blender
- Serving Dish Glass
Ingredients
For the Bean Layer
- 1 Tablespoon olive oil
- 1 Can pinto beans, 16-Ounce
- 1 Tablespoon jalapeños, pickled
- 2 Cloves garlic
- 1 Teaspoon sea salt
- 1 Teaspoon ancho chili powder
- 1 Teaspoon black pepper, coarsely ground
- 4 Sprigs cilantro
- 1 Tablespoon lime juice
- ¼ Cup water
For the Beef Layer
- 1 Pound ground beef
- ½ red onion, diced
- 1 Tablespoon taco seasoning
- 1 Tablespoon chipotle sauce
For the Tequila Lime Sour Cream Layer
- 1 Cup sour cream
- ½ Tablespoon tequila
- 2 Tablespoons lime juice
- 2 Cloves garlic, minced
- 2 Teaspoons lime zest
- 1 Tablespoon cilantro, chopped
- 1 Teaspoon black pepper, coarsely ground
For the Pico De Gallo Layer
- 2 Roma tomatoes, diced
- ½ red onion, diced
- ¼ Cup green onions, sliced
- ¼ Cup jalapeños, pickled
- 2 Tablespoons cilantro, chopped
- 1 lime, juiced
- ¼ Cup white wine vinegar
- salt and black pepper, to taste
For the Cheese Layer
- 3 Ounces cheddar cheese, mild
- 3 Ounces pepper jack cheese
- 1 Tablespoon taco seasoning
Instructions
Prepare the Beans
- Heat a skillet over medium heat. Add olive oil and swirl to coat. Next, add the beans and jalapeños and sauté for 3 minutes.
- Add in the minced garlic, salt, ancho chili powder, and pepper. Cook for 2 more minutes, then remove from heat.
- Add to a food processor or blender along with lime juice, cilantro (use the whole springs including the stems – they're tasty!) and water. Purée until smooth. Set aside.
- Clean and return the frying pan to the stove. Increase the heat to medium high for the taco meat.
Make the Beef Mixture
- Add olive oil to the hot pan, then add ground beef, onions, taco seasoning, and chipotle sauce. Break apart the ground beef and stir to combine ingredients.
- Cook until browned, about 5 minutes. Remove from heat, drain, and set aside.
Make the Tequila Lime Sour Cream
- Prepare tequila lime sour cream. Combine all ingredients in a small bowl and whisk well.
- Refrigerate until needed.
Make the Pico de Gallo
- Prepare the pico de gallo. Combine all ingredients in a small mixing bowl and toss to coat.
Make the Cheese Layer
- Shred the cheese into a bowl.
- Stir in the taco seasoning.
Assemble the Dip
- Evenly spread beans to cover the surface of a transparent glass serving dish.
- Layer the taco meat on top, followed by the sour cream layer, cheese layer, then pico de gallo layer. Use a spatula to smooth each layer before adding the next,
- Cover and keep refrigerated until serving and then serve with chips or your preferred dippers.
Notes
Drain meat well: Prevents grease from making the dip soggy.
Cool layers slightly: Let warm components cool before assembling to keep layers clean.
Serve with sturdy chips: Thick tortilla chips or scoops hold up best under the weight.
Chill until serving: Although some of the layers are cooked, this dip includes dairy in other layers, so it’s best kept refrigerated and then served either cold or at room temperature.
More layers: Feel free to add another layer – how about a layer of guacamole?
Nutrition
This 5 layer taco dip is the kind of bold, satisfying dish that brings people together. Packed with layers of flavor and texture, it’s as fun to eat as it is to make. Whether you’re planning for game night or looking for an easy crowd-pleaser, this dip delivers with creamy, spicy, zesty and fresh ingredients in every scoop. Serve it with chips and watch how fast it disappears; this is a snack that always hits the mark.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The tequila lime sour cream added such a great twist and all the layers were packed with flavor. I’m definitely keeping this one for future parties.
This is one of my go-to recipes of yours. Thank you!! 🙂
It was a true flavor explosion in my mouth. So good!
My absolute favorite recipe of yours. Thanks for sharing!
My mouth is watering just thinking about this. Absolutely loved it.
Craving this now!