Taco Dip

This version of a game-day favorite, taco dip, is super simple to make. Even easier, make the beef-and-bean mixture a day ahead, then just[ reheat and top.]

Total Time:
25 min
10 min
15 min

6 to 8 servings

  • 1 tablespoon vegetable oil
  • 1 1/2 pounds ground beef
  • Half a 1.25-ounce packet taco seasoning mix, or 3 tablespoons homemade taco seasoning
  • 2 tablespoons tomato paste
  • One 14.5-ounce can black beans, drained and rinsed
  • 2 cups sour cream
  • 2 cups shredded sharp Cheddar
  • 1 large tomato, chopped
  • 2 cups shredded iceberg lettuce
  • Sliced black olives and/or pickled jalapenos, optional
  • Tortilla chips, for serving
  • Heat the oil in a large skillet over medium-high heat. Add the beef, and cook, stirring occasionally, until completely browned, 8 to 10 minutes. Pour off the excess grease, add the taco seasoning and stir until the beef is well coated. Add the tomato paste, and stir until it darkens to a dull brick red, about 30 seconds. Add 3/4 cup water, bring to a simmer and cook and until the mixture thickens, 2 to 3 minutes. Add the beans, and stir just to warm them through. Remove from the heat, and transfer to an 8-inch square baking dish.

  • Top the beef-and-bean mixture with an even layer of sour cream, then a layer of Cheddar. Sprinkle the tomatoes, lettuce and black olives and jalapeno if using on top. Serve with tortilla chips.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

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    This recipe is featured in:

    Kickoff Snacks