Five Layer Taco Dip

Total Time:
30 min
15 min
15 min

4 to 6 servings

  • 1 tablespoon olive oil
  • Nonstick cooking spray
  • 1 1/2 cups crushed tortilla chips, divided
  • 1 pound ground beef
  • 1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows
  • 1 cup prepared salsa
  • 1 cup sour cream
  • 1 avocado, halved, peeled, pitted, and cubed
  • 1 cup grated extra-sharp Cheddar (4 ounces)
  • Taco Seasoning:
  • 1 tablespoon chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt

Heat the oil in a large skillet over medium-high heat. Preheat the broiler.

Spray a broiler-proof 9-inch pie plate with nonstick cooking spray. Spread 1 cup of the crushed chips over the bottom of the pie plate.

Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes. Pour off the drippings and add the taco seasoning. Continue cooking, stirring occasionally, until most of the liquid has evaporated. Transfer the meat to the pie plate, spreading it on top of the chips.

Spread the salsa over the meat and then the sour cream over the salsa. Scatter the avocado cubes over the sour cream. Top with the cheese. Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn't burn. Top with the remaining tortilla chips. Serve hot.

Taco Seasoning:

In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt. Use immediately, or store in an airtight container at room temperature for up to 6 months.

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Cooking Tips
4.9 22
This rating is for the taco seasoning, it was so easy and good and probably healthier than the high sodium packaged stuff! item not reviewed by moderator and published
Very easy and very good, especially on the next day. I call it "Taco Casserole". I follow the recipe exactly except for the following: 1. I double the recipe. 2.I use No Salt Added Blue Corn Chips and I don't measure the chips. I use about 75% of the bag of chips on the bottom and 25% on the top. 3. I use Ground Sirloin instead of Ground Beef and I don't use the oil. 4. I use a low sodium Taco Seasoning Package. 5. I use two jars of a Black Bean & Corn Salsa. 6. I don't measure the cheese, but I know that I use much more than what the recipe calls for. item not reviewed by moderator and published
This is a great appetizer!!! I didn't have prepared salsa when I made this so I used the roasted corn, tomato, pepper and black bean salsa recipe from this same episode instead. It was so good!!! We preferred this dip warmer so after melting the cheese on top in the oven I microwaved the entire dish for a minute. (I made mine in a glass pie plate It was warm and yummy with tortilla chips. My husband also loved this recipe and he's not crazy about mexican food. item not reviewed by moderator and published
So much better than what the name sounds like. You think you are going to get the same old layered taco dip and WOW, this is completely out the box different. Love it. Could make a meal of this, not just a dip. item not reviewed by moderator and published
This is a quick Friday night or Saturday night meal when you want something hot but don't feel like cooking much. Add a salad for a week night meal. item not reviewed by moderator and published
Very good! item not reviewed by moderator and published
I love, love, this recipe! I use it as dinner not a dip...With refried beans as the side with some shredded cabbage slaw. My kid's love it as well. item not reviewed by moderator and published
I love the recipe to make your own taco seasoning at the bottom of the recipe. item not reviewed by moderator and published
Made this for Cinco de Mayo. Very easy! Everyone raved about it. Love the inclusion of fresh avocado. It makes the dish! item not reviewed by moderator and published
We had this as a dinner, not a dip..add me to the list of those who added no-fat refried beans, just as tasty as full fat. I also added chopped white onion and a little bit of chopped jalapeno. I did not add the chips, but instead fried up corn tortillas in a pan in some oil. I assembled this by putting some sliced lettuce on top of the crisp tortilla in a baking dish, scooped the taco salad on top of that, added a dollop of cold sour cream on top AFTER it baked. I assembled it all early in day so that by dinnertime it needed to be heated thru, put it in oven for 5 mins at 375 when we were ready to eat, and it melted the cheese too. Cilantro and sliced black olives would work with this too. item not reviewed by moderator and published

This recipe is featured in:

Make It 5 Ways: Tacos