Reviewed: Aug. 28, 2008

I followed other reviewers advice and put the sour cream on after cooking. A good idea -- the cold sour cream was great on top. However, for the rest of the mix, I did some serious doctoring. The base recipe is bland, but I love the ingredients and will next time add a packet of hot taco seasoning to make it just right. I highly recommend this recipe as it can be easily suited to your tastes.

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Sarah

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

My wife usually doesnt eat leftovers, but i made this and she ate it for three days. Its the first thing i tried on this site and cant wait to try something else.

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mills

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Reviewed: Oct. 7, 2007

Very good - even with fat free refried beans. By far my favorite taco or layered dip. I don't put the sour cream on until after the dip comes out of the oven to avoid curding. Def recommend trying this.

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Lisa

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Reviewed: Sep. 16, 2007

I made this for a bridal shower and it was by far the favorite dish!! I used ground turkey instead of beef and topped it with a spicy peperjack cheese and left the jalepenos on the side. Absolutley delicious!!!

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MadsMom

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Reviewed: Feb. 5, 2007

Tastes amazing but the sour cream curdles like cottage cheese so it doesn't look all that great. I used ground turkey and five of us ate this so fast. Next time I make it, and there definitely will be a next time, I plan on mixing the sour cream into the bean/meat misture before spreading into the pan to see if that helps the curdling.

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LCURT

Cooking Level: Intermediate

Home Town: Santa Barbara, California, USA

Living In: Elk Grove, California, USA

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Reviewed: Dec. 18, 2006

I make this every Sun for football. The boys love it!! Thanks

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nrserafin

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Reviewed: Sep. 22, 2006

I serve this dip whenever I have company over. I've also modified it with Morningstsar Farms 'ground beef' and vegetarian baked beans for my vegetarian friends. Have also used 'fat free' ingredients but have found it to be runny and unattractive, but still tastes great.

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Ms.Trish

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Reviewed: Jan. 24, 2006

this was really good leftover. I would follow this recipe exactly as written the first time made, then decide!

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EAE82978

Cooking Level: Intermediate

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 7, 2005

This is a fantastic dip recipe. Or should I say a good starting point? Well, here's how I made it- I took the beef and bean mixture (to which I added the jalapenos) and spread it in the 9 x 13 pan and put the cheese on top of that and baked it. When it came out of the oven, I added the sour cream and all the fresh ingredients on top of that (after cooling for a bit). The dip went fast! To be honest, this didn't make nearly enough for the crowds we are used to. Next time, I will probably triple. Thanks for the recipe!

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ALICIA

Cooking Level: Intermediate

Home Town: Lehi, Utah, USA

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Reviewed: Jul. 21, 2005

I made this dip for my wife's pot luck lunch for her work and she said it was all gone in less than 15 minutes. Only suggestion I have is not to put tomatoes and olives on till after it is cooked.

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KSDIRTFARMER

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Reviewed: Feb. 12, 2005

I served this at my Super Bowl Sunday Party and everyone loved it! I followed the recipe exactly as Becky wrote it. People started eating it as soon as it was out of the oven, so it was a bit watery. I'll keep this one!

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RUKLIN

Cooking Level: Intermediate

Home Town: Corning, New York, USA

Living In: Glenview, Illinois, USA

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Reviewed: Nov. 3, 2004

this is absolutely wonderful! I've probably made it 10 times already, my family goes nuts over it! I haven't met anyone who has tried it and doesn't love it :)

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MRSKOLASA

Cooking Level: Expert

Living In: Michigan City, Indiana, USA

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Reviewed: Feb. 7, 2004

Our family likes hot food but this was WAY TOO HOT for us. I reduced the serving size to 4 so maybe that had something to do with it. We probably won't try it again.

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HINK

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Reviewed: Jan. 2, 2004

This is an awesome recipe. We ate it for dinner two nights in a row, it was so good. Having made this so many times, I've played with it a bit and here is how I make it now: After preparing the beef/bean mixture and putting it into the bottom of the pan, I put on the olives, tomatoes, and cheese. Then I bake it and put on the sour cream and green onions (subbed these for regular onion) when it comes out of the oven. It is sooooooo much better that way. The sour cream retains its creamy texture, and the green onions retain their bite. If the sour cream is baked, it gets kind of curdled and we like it better the other way. Very very good recipe!

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BLUEBERRHI

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Reviewed: Jan. 1, 2004

This recipe is good cold not hot. I followed the recipe exactly and the sour cream gets very funky when it is cooked. It tastes good but looks disgusting. However I add a layer of lettuce and serve the dip cold and it is wonderful.

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AMALOHN44836

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Reviewed: Dec. 30, 2003

This recipe was so easy to make and everyone loved it, I used mild taco sauce and it still had some kick, people were eating using just forks.

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stayhomemom

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Reviewed: May 24, 2003

We love Mexican and Tex-Mex foods and this is definately the best Taco dip that I have tried. To eat right out of the oven I made it as directed, but to take to a party, I added the shredded cheese right before I left the house and covered the dish. It was just as yummy as if I had gotten it right out of the oven! And there were no leftovers, in fact there was good natured fighting on who got to scrape the dish clean! I highly recommend this recipe.

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TINA1227

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Reviewed: Feb. 17, 2003

I serve this at parties quite often and it's always well received.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Jan. 29, 2003

I have made this dip for every pot-luck & get together. Everyone loves it. I recently made it with TVP (textured vegetable protien) for my vegetarian friend & it was just as good. My husband always loves the leftovers (although there rarely are!).

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TMATTERN

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Reviewed: Aug. 27, 2002

I love this version of layered dip. It's definitely the best one around ... and I think I've made them all! I use refried beans with sausage for extra flavor.

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Diva Chef

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