READY IN 30 mins

Fantastic Mexican Dip

Read Reviews (161)

"This recipe was given to me by my sister-in-law and always goes fast! Cream cheese at the base of the dip makes it extra thick and scoopable. Seasoned beef and vegetables make it extra filling and tasty! You may want to prepare two batches. Serve with tortilla chips and enjoy." — BUMBLEBEE6

Directions

Crumble ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, mix in the taco sauce and set aside.
In a large bowl, mix the sour cream, cream cheese and taco seasoning mix. Spread the mixture into a medium serving dish.
Layer the sour cream mixture with beef mixture, Cheddar cheese and lettuce. Top with tomato, green onions and black olives.

Kitchen-Friendly View

PREP 20 mins
COOK 10 mins
READY IN 30 mins

Reviews More Reviews

Most Helpful Positive Review

Jan 19, 2004

I have made this dip many times for parties and catered events. Recently, I doubled the recipe for a "ladies" function and everyone said that it was way too much (the "we eat like birds" syndrome). I came back an hour later and the dip was GONE! Those ladies ate like vultures!! Everyone loved it. Like others, I add a layer of refried beans as the bottom layer. I can play around with the level of "heat" by mixing hot or medium taco sauce or by adding green chiles. I also use the chopped lettuce as a border so that dipping is easier. Great dip!

—TLBRAN

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Most Helpful Critical Review

Jan 01, 2004

Fantastic? I don't think so! 2 lbs of ground beef is ALOT (esspecially to later waste). Is this suppossed to be served while the meat is still warm right after the dish is put together or when the dish is cold? I choose cold (like other 7-layer taco dips I've made before) and it was terrible. Afterall, do YOU like eating cold hamburger? How about 2 lbs of it? It almost made me choke! You can hardly taste anything else! I then tried to heat it up a few min in the microwave and then the lettuce and cream cheese gets wilted and all melty (I know that's not a word...). Even my boyfriend, who eats almost anything...stuck his nose up at this. Nothing personal Bumblebee, but I will never make this again.

—TRAVELIN GAL

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195 Ratings

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Aug 16, 2007

Awesome! The only change I made was mix the cream cheese/sour cream and taco seasoning, spread in pan and refrigerate for 1/2 hour to settle. Then topped the cheese mixture with the beef mixture. I substituted 1lb of beef for a can of spicy refried beans. Then topped the beef with the cheese, which melted over the hot beef/refried mixture. Then topped with lettuce, scallions and olives. The best ever!

—Eileen

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Dec 20, 2006

Awesome dip! Recipe says medium bowl, you will need a 13x9 baking dish, I used one a bit smaller because it said medium and I ran out of room. It tastes great!! The third time I made this I halfed the ground beef to 1 lb, it's good either way, but with 1 lb, you definitely taste the cream cheese/sour cream mixture more. Better at room temperature. Next time I might prepare the cream cheese mixture ahead and spread it into the dish, cover with foil and store in fridge overnight before putting everything else on it because the mixture is much more flavorful the next day.

—amb1580

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Feb 28, 2005

This is sooooooo good, however I changed a couple of the ingredients. First I used 1lb of gr. turkey because the I thought the gr. beef flavor might be to much. I mixed the cooked gr. turkey with a can of refried beans and the taco sauce. This I added to the bottom of the bowl. Instead of regular cream cheese I used whipped cream cheese because it is easier to mix with the sour cream. The cream cheese/sour cream/taco seasoning mixture I added on top of the meat and bean mixture. Next I added a bunch of shredded chedder cheese, I got rid of the lettuce ( I was afraid it might wilt) added the chopped tomatoes, onions and olives. Make sure you add a big spoon to the bowl at your buffet or party because this dip is thick and your chips will break if you just try to scoop it out of the bowl. This dip made this way is super yummy, every one who has tasted it just loves it. You won't regret making this dip. ;o) Elise P.S Serve this dip cold. After you make it, put it in the fridge and take it out when company comes or you leave to go to where ever you will be taking the dip.

—SEPHYMONYMAMMA

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Jul 28, 2003

I have made and eaten a lot of seven layer dips. This one is by far the best I have tasted so far. The cream cheese mixture on the bottom gives a lot more flavor than sour cream along. The meat doesn't get clumpy like it does when you use taco seasoning on it, but it still has a lot of flavor. I have found a new Mexican dip recipe.

—Navy_Mommy

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Jan 21, 2007

This recipe was very good for this kind of dip. I've used many. I did several things different. I only used 1 lb of ground beef. I used salsa instead of taco sauce. I added a layer of guacomole over the sour cream/cream cheese layer. I left out the lettuce. I used olives sparingly as I find many people don't like them in this kind of dip. Another thing, this recipe makes a huge quantity. I used a pie plate. If you use as directed with the 2 lbs of meat, you will definitely need a bigger boat, as in a 13 x 9 inch dish. Also, you need a spoon and small plates for serving. You cannot "dip" chips into it. Having said all that, it was very good and I will make again for parties.

—lisa j

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Dec 27, 2008

This was a big hit with my guests. It has a terrific presentation, but all raved about the flavor. I took others advice and put a layer of bean dip in the bottom of the plate and then followed the recipe's layering instructions after that. I also agree that making the "base" a day in advance to let the flavors blend makes a big difference!

—Auntie D in MN

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Nutrition

Calories
99 kcal
5%

Carbohydrates
1.5 g
< 1%

Cholesterol
25 mg
8%

Fat
8.1 g
12%

Fiber
0.1 g
< 1%

Protein
4.8 g
10%

Sodium
151 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Fantastic Mexican Dip

Serving Size: 1/64 of a recipe
Servings Per Recipe: 64
Amount Per Serving
Calories: 99
Calories from Fat: 73

% Daily Value *
Total Fat 8.1g 12 %
Saturated Fat 4.4g 22 %
Cholesterol 25mg 8 %
Sodium 151mg 6 %
** Potassium 65mg 2 %
Total Carbohydrates 1.5g < 1 %
Dietary Fiber 0.1g < 1 %
Protein 4.8g 10 %
Sugars 0.2g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 8 %
Iron 4 %
** Thiamin 1 %
** Niacin 12 %
** Vitamin B6 3 %
** Magnesium 2 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.