Taco Dip


  • 2 cans (15 oz.) of your favorite refried beans mixed with 1/2 cup water
  • 2 cans (15 oz.) black olives, sliced or chopped to your preference
  • 1 lb. Ground beef
  • 1 large yellow onion
  • 1 tsp. ground cumin
  • 1/2 tsp. salt
  • 1 tsp. black pepper
  • 1 beef bouillon cube or paste
  • 1 tsp. chili powder
  • 1/4 to 1/2 tsp. cayenne pepper or red pepper flakes
  • 12.oz jar of your favorite taco sauce (mild or hot to suit your taste)
  • 16 0z. sour cream
  • 1 lb. shredded cheddar cheese (we prefer sharp)
  • 8 oz. shredded mozzarella cheese
  • Fresh goodies for garnish: chopped basil, oregano, tomatoes, parsley...
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The joy of this recipe, is that it can be totally modified to suit your taste. Prep time: 30 min. to prepare; 30 min. to bake. Makes up in a 9x13 pan.


Taco dip garnished with fresh herbs and veggies.

Taco dip garnished with fresh herbs and veggies.


This dip is assembled in two layers in a 9 x 13 inch pan that's at least 2 inches deep. Preheat your oven to 350 degrees F.

In a bowl, mix the water into the refried beans and set aside.

Brown the ground beef with the chopped onion. Drain off fat and mix in the cumin, salt, pepper, chili powder, cayenne pepper to taste. Dissolve bouillon in a small amount of water and mix in. Turn off heat and set aside.

Layer it!

Time to start layering in the pan! Make two layers: refried beans, black olives, ground beef mixture, sour cream, taco sauce, cheeses.

Bake for 30 minutes at 350 degrees. When slightly cooled, garnish with fresh herbs and veggies from your garden or favorite grocery store. We used basil, parsley, oregano leaves, chives, and chopped tomatoes.

Serve warm with tortilla or corn chips!

©Vermont in Balance