Taco Dip II Recipe - Allrecipes.com
Taco Dip II Recipe
  • READY IN 45 mins

Taco Dip II

Recipe by  

"This is a delicious dip that can even be served as an entree along with tortilla chips and a salad. For a tamer version of this dip, use mild taco sauce. Enjoy!"

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Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Mar 19, 2008

This was good. I changed it up a little to suit our tastes. I used taco seasoning packet and tomato sauce instead of water for the taco meat, and I added chopped red pepper on top.

Most Helpful Critical Review
Oct 04, 2010

Alright...kind of boring. It gets 3 stars because my husband liked it enough.

Aug 02, 2011

I make this recipe all the time, boyfriend loves it. The only thing I do differently is instead of refried beans, I add 1/2 to 1 lb of hot sausage with the ground beef to add some more heat and flavor, and makes it a little meatier. He always loved it with the refried beans but raves about it now with the sausage! Thanks Amber for the great recipe!--also wanted to add that I use part sour cream and part cream cheese to make that middle layer a little creamier!

Oct 23, 2009

Overall, this turned out great! I also added 1 taco seasoning packet to the ground beef mixture, and I used about 2 1/2 cups of cheese total. I used a mix of shredded "taco cheese" (a blend of cheddar, Monterey Jack, Colby cheeses and spices) and shredded cheddar cheese. I used about 2 cups of cheese before baking and then added the rest about 5 minutes before removing the dish from the oven. This dish took me about an hour to prepare the first time and about 10 minutes to cool, so I would budget time accordingly. Thanks so much for thus great recipe!

Jul 23, 2003

This was very good. A few guests said it was too spicy for them and I used mild taco sauce. Another guest won't eat anything with sour cream in it. I will make this again but only do half with the jalapeno rings.

May 21, 2009

I added crushed taco shells between the meat and veggie layers for a taco casserole! Something different and yummy!

Feb 20, 2004

This was outstanding, the whole thing was gone when served at a Longaberger party. I used fat free refried beans and sour cream to make it a bit healthier. I also used part-skim cheese and it turned out great. I will make this again for the next party I attend.

Jan 24, 2011

This dip had very good flavor. I made this the night before and used canned tomatoes and only the medium taco sauce. I also only put jalapenos on half to not make it too spicy. Everyone at work thought that is tasted good, but it didn't look very appetizing. When cooked, it became very watery, almost like a soup. I believe that was from the combination of the canned tomatoes and the sour cream. Next time I will serve the sour cream separate. I also think that it could definitely use more of the tomatoes and black olives. For a dip this size 9x13, the amounts recommended did not come close to covering it all.


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  • Calories
  • 394 kcal
  • 20%
  • Carbohydrates
  • 13.1 g
  • 4%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 29.6 g
  • 45%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 19 g
  • 38%
  • Sodium
  • 553 mg
  • 22%

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

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