Here’s a fresh take on the classic taco dip. I cook smoky chipotle-seasoned beef, layer it over creamy refried beans with a sour cream and salsa verde mix, then pile on cheese, fresh veg and pickled onions for a show-stopping layered taco dip.
Wouldn’t you happily eat this layered taco dip for dinner?
Or any meal, really — it’s that good.
Pair it with bottomless chips, a margarita or a cold beer and you’ve got a perfect plate.
This is a slightly elevated version of the layered taco dip many of us grew up with — the one with beans, sour cream, guac and olives. I love that classic, but this version is a bit heartier and more flavorful, and we tend to prefer it at home.
I especially love how the smoky chipotle beef adds depth; you can swap in ground turkey, chicken or a plant-based protein if you prefer.
This dip is vibrant, full of texture and ideal for game day, backyard BBQs or casual dinner parties. I usually serve it on a platter to show off the colorful layers, but an 8×8 baking dish works great too.
Layering method
Start with a base of warm refried beans — I heat them until smooth so they spread easily and form a sturdy foundation for the layers above.
Mix sour cream with salsa verde for the next layer. The tang of the sour cream with the bright, slightly spicy salsa verde is an excellent contrast to the beans and beef.
Top that with the smoky chipotle ground beef. Seasoned beef gives the dip its signature savory, slightly smoky flavor and adds a welcome meaty texture.
Sprinkle freshly grated sharp cheddar over the beef. After cheese comes the fresh toppings: diced tomatoes, shredded lettuce, cilantro and thinly sliced green onions. I toss the toppings lightly before scattering them so they look natural and colorful.
Finish with pickled onions for a pop of color and a bright, tangy bite — they’re one of my favorite finishing touches.
Because I often make this for gatherings, I usually skip a guacamole layer. Store-bought guac rarely excites me, and fresh avocado browns quickly if the dip sits for a while. If you love avocado, add diced avocado right before serving or offer guacamole on the side so guests can have both.
Serve with plenty of tortilla chips and your favorite drinks. This dip is great warm or chilled and easily prepped ahead — just add the delicate toppings right before you serve so everything stays bright and crisp.
Chipotle Layered Taco Dip
Smoky Chipotle Layered Taco Dip
Ingredients
- 8 ounces ground beef or turkey
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon chipotle chili powder
- kosher salt and pepper
- 1 (14 ounce) can refried beans
- 1 cup sour cream
- ½ cup salsa verde
- 1 cup freshly grated sharp cheddar cheese
- ½ cup chopped tomatoes
- 1 cup shredded lettuce
- ¼ cup chopped cilantro
- 4 green onions, thinly sliced
- pickled onions for topping
- tortilla chips for serving
Instructions
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Heat a skillet over medium heat. If using leaner meat you can add 1 teaspoon of olive oil. Add the ground beef and break it apart with a spoon.
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Cook, stirring often, until the beef begins to brown. Add cumin, smoked paprika, garlic powder, chipotle chili powder and a generous pinch of salt and pepper. Stir to combine and cook until just browned. Remove from heat and let cool to room temperature.
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Warm the refried beans in a saucepan until smooth. Spread the beans evenly on a large platter or in an 8×8 baking dish.
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In a bowl, stir together the sour cream and salsa verde. Spread this mixture over the beans, leaving a small border around the edge if desired.
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Scatter the seasoned beef over the sour cream layer, then sprinkle the grated cheddar on top.
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Top with chopped tomatoes, shredded lettuce, green onions and cilantro. Finish with pickled onions and serve immediately with tortilla chips.
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This can be assembled ahead and stored in the refrigerator. Add tomatoes, lettuce, green onions and pickled onions right before serving for the freshest look and texture.
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Serve with tortilla chips and enjoy.
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This is my perfect snack.