This Beef, Bean and Cheese Dip is a homemade version of my favorite taco dip. My parents used to always buy it from our local grocery store in the frozen food section. Sadly, the grocery store discontinued it, so I did not have it for years. That is until just last week. I sat around wondering just how hard it could be to recreate it. I recreated it from my memory. And, hear me out. It couldn’t have been easier! Once I remembered the components of this dip it was GO TIME. Off to the grocery store, I went to get the necessary ingredients.
This Beef, Bean and Cheese Dip comes together with only a few ingredients. To make this, you need 1 tablespoon of oil, 1 pound of ground beef, 2 tablespoons of taco seasoning, 16 ounces of refried beans (I used low-fat), 1 cup of sour cream, and 2 cups of shredded Mexican blend cheese. Fresh cilantro is optional to use to garnish the taco dip when it comes out of the oven.
To cook this, first heat some oil over medium-high and brown the ground beef. Then, mix in the refried beans, and half of the cheese. Spread that in a baking dish and then spread on a layer of sour cream and taco seasoning mixed together. Top with the remaining shredded Mexican blend cheese. Bake at 350°F/180°C for 30 minutes, until the cheese completely melts, gets crispy around the edges, and bubbles.
Then, remove it from the oven and allow it to rest for a few minutes before serving. You don’t want to burn your tongue! It happened to me. Yikes, but I just couldn’t wait to dig in! Serve this dip with some tortilla chips. It makes enough to serve 6 to 8 people happily. If you serve this as an appetizer or a snack, just be warned that you might be too full for an actual meal. I know I was!
When my family tried it, they gave it two thumbs up and said it tasted better than the dip they remember. I have to agree! It tastes less processed. And, I love that I can control what goes into it. So, if you are looking for something fun and unique to make, then try this easy homemade recipe! It is sure to be a party pleaser.