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


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.

Pea and Avocado Dip

Herbed Pea Dip

White Bean Dip with Pita Chips

Curried Pea Dip

👩‍🍳 What's Cooking