Go Back
+ servings
5 from 5 votes

Mexican 5 Layer Bean Dip with Ground Beef

By: Bella Bucchiotti
It's always a great occasion for homemade 5 layer bean dip! This beefy taco dip is served in a glass bowl and it's an easy appetizer that's just bursting with south of the border flavours. You will love this Mexican layered dip with ground beef!
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12


Bean Layer

  • 1 Tablespoon extra virgin olive oil
  • 1 Can pinto beans, 16oz
  • 1 Tablespoon jalapeños, pickled
  • 2 Cloves garlic
  • 1 Teaspoon sea salt
  • 1 Teaspoon ancho chili powder
  • 1 Teaspoon black pepper, coarse
  • 4 Sprigs cilantro
  • 1 Tablespoon lime juice
  • ¼ Cup water

Beef Layer

  • 1 Pound ground beef
  • ½ red onion, diced
  • 1 Tablespoon taco seasoning
  • 1 Tablespoon chipotle sauce

Tequila Lime Sour Cream Layer

  • 1 Cup sour cream
  • ½ Tablespoon tequila
  • 2 Tablespoon lime juice
  • 2 Cloves garlic, crushed
  • 2 Teaspoon lime zest
  • 1 Tablespoon cilantro, chopped
  • 1 Teaspoon black pepper, coarse

Pico De Gallo Layer

  • 2 Roma tomatoes, diced
  • ½ red onion, diced
  • ¼ Cup green onions, sliced
  • ¼ Cup jalapeños, pickled
  • 2 Tablespoon cilantro, chopped
  • 1 lime, juiced
  • ¼ Cup white wine vinegar
  • Salt and pepper to taste

Cheese Layer

  • 3 Ounces cheddar cheese, mild
  • 3 Ounces pepper jack cheese
  • 1 Tablespoon taco seasoning


  • Prepare beans. Heat a frying pan over medium heat. Add olive oil and swirl to coat. Next, add the beans and jalapeños. 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, and water. Purée until smooth. Set aside. *add whole cilantro sprigs- the stems contain a lot of flavor!*
  • Clean and return the frying pan to the stove. Increase the heat to medium high for the taco meat.
  • 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.
  • Prepare tequila lime sour cream. Combine all ingredients in a small bowl and whisk well. Refrigerate while preparing the remainder of the dip.
  • Prepare the pico de Gallo. Combine all ingredients in a small mixing bowl and toss to coat.
  • Prepare the cheese layer. Shred the cheese into a bowl. Stir in the taco seasoning.
  • Layer the dip. Evenly spread beans to cover the surface of the casserole dish or preferred serving dish. Next, Layer the taco meat, sour cream, cheese, then pico de Gallo evenly into the dish.
  • Serve with chips.


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
Like this recipe? Rate and comment below!