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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for a Mexican 5 layer bean dip with ground beef. This beefy taco dip is an easy appetizer.
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5 from 6 votes

5 Layer Taco Dip

5 layer taco dip combines beans, spiced beef, tequila lime sour cream, cheese and pico de gallo in one bold, satisfying dip perfect for parties and game days.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Dip
Servings: 12
Author: Bella Bucchiotti

Equipment

Ingredients

For the Bean Layer

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

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?

Nutrition

Calories: 216kcal | Carbohydrates: 5g | Protein: 11g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 353mg | Potassium: 217mg | Fiber: 1g | Sugar: 2g | Vitamin A: 538IU | Vitamin C: 10mg | Calcium: 142mg | Iron: 1mg

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