Tina's Best 7 Layer Taco Bean Dip


THIS is the life of the party! Loved by everyone and always the first dish gone. If you choose to share the recipe, be sure to have them pre printed because you will definately be passing them out. Enjoy!

Modified from: Yummy Taco Salad Dip

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Serving size has been adjusted!

Original recipe yields 12 servings



  • Prep

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  1. Heat beans in a saucepan over medium heat. Add 2 cups of shredded Mexican Cheese and stir until completely melted. Spread in an 8X11 pyrex dish in an even layer.
  2. In a medium bowl, mash and stir the avocado and lime juice until almost smooth. A few avocado lumps are desirable. Set aside.
  3. In another medium bowl, stir together the sour cream and taco seasoning and set aside.
  4. Prepare tomatoes (seed and dice) and set aside.
  5. Drain sliced olives and set aside.
  6. Slice the green onions and set aside.
  7. Spread avocado over beans, sour cream taco mixture over the avocado, followed by diced tomatoes, sliced olives and sliced green onions. Top with the remaining shredded Mexican cheese.
  8. Refrigerate about 1 hour before serving.
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