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.
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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 6 to 8 servings
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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


  1. 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.
  2. 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.