On Line Cookbook

Mexican Beef and Cheese Dip

Recipe Information
Layered Mexican beef and cheese dip

Mickie Ross


  • 1 lb (.5 kg) ground beef
  • 1 16 oz (448 grm). can refried beans
  • 1 package taco seasoning
  • 1 8 oz (224 grm). jar chunky salsa
  • 1 cup (225 ml) shredded sharp cheddar cheese
  • 1 small onion, chopped
  • 2 medium tomatoes, chopped
  • 1 pint sour cream
  • 1 small can chopped black olives
  • 2 avocados
  • Brown ground beef and prepare with packaged taco seasoning according to directions.
  • Drain and hold to cool.
  • Empty can of refried beans into 13 x 9 cassarole dish, heat 1 minute in microwave.
  • Spread refried beans across bottom of dish for first layer.
  • Add prepared beef layer.
  • Peel and chop avocados into small pieces, add chunky salsa and mix thoroughly and pour across beef layer.
  • Stir sour cream and add as next layer.
  • Add chopped onions, tomatoes and chopped black olives.
  • Complete with layer of shredded cheddar cheese.
  • Serve with lots of nacho style chips and stand back for the return traffic.
I use this as a carry-in at work as well as home entertaining. It has never failed to please.