Texas Taco Dip


"This simple recipe became an instant favorite. It's great as a dip at parties, or it can double as a taco casserole for supper."
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


0 servings
Serving size has been adjusted!
Original recipe yields 6 servings

May we suggest



  • Prep

  • Cook

  • Ready In

  1. Preheat your oven to 350 degrees.
  2. Heat the refried beans in a small saucepan over low heat.
  3. Dice the onion and red bell pepper and set them aside.
  4. Slice the serrano peppers into thin rings.
  5. Open the cans of tomatoes and green chiles and chopped olives. Drain excess liquid.
  6. Prepare the ground sirloin according to the instructions on your package of taco seasoning.
  7. Spread the taco meat on the bottom of a standard size Pyrex pie dish.
  8. Sprinkle the sliced serrano peppers over the meat.
  9. Pour the hot refried beans over the meat and peppers. Use a spoon to spread the refried beans evenly.
  10. Spread the diced onion over the refried beans.
  11. Pour the tomatoes and green chiles over the onion.
  12. Spread the diced red bell pepper over the tomatoes and green chiles.
  13. Spread the chopped olives over the red bell pepper.
  14. Finally, spread the shredded cheese on top and cook for 30 minutes.
  15. Serve with chips and sour cream.


Read all reviews 0

Other stories that may interest you