Mexican Lasagna Chip Dip Recipe -
Mexican Lasagna Chip Dip Recipe
  • READY IN 35 mins

Mexican Lasagna Chip Dip

Recipe by  

"I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party."

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Original recipe makes 1 9x13 inch dip Change Servings
  • PREP

    20 mins
  • COOK

    15 mins

    35 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
  3. Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
  4. Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.
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Reviews More Reviews

Most Helpful Positive Review
Sep 05, 2005

this is the best mexican dip ever! i mix sour cream with the cream cheese and use a mexican cheese blend instead of just the cheddar. excellent!!

Most Helpful Critical Review
Mar 25, 2010

not that good, just ok

Feb 09, 2004

Wow - this is really good! The Lasagna in the title has to go though! This is a Tex Mex dish without a smidgen of Italian. I softened the cream cheese to the extent that I just mixed all of the ingredients in a bowl, by hand, and it did fine. I don't have a lot of patience anyway to cut 16 oz of cream cheese into little pats. I also mixed the shredded cheese in but won't do this next time as it needs that color for a topping. One son wouldn't touch this because of its' "gastric" appearance. He missed out! I served this as a small meal in between a late Sunday breakfast and dinner. Be warned - this makes a TON! It really filled the entire 9 x 13 pan! This is very filling and rich and is to be served with sturdy chips.

Feb 01, 2004

This was so delicious. I think it will easily become one of the favorites in our family.

Dec 03, 2006

As Rachel Ray would say...YUMM-O! I made this for a party, and it was scooped up quickly! I followed someone else's suggestion, and after layering the cream cheese, threw it in the oven for 5 mins to soften it up a bit, then spread it out, and THEN added the shredded cheese. This is definatly a make again!

Jan 28, 2005

I've made this tons of times and it is by far our favorite hot mexican dip. The cream cheese is a great touch and it's worth the effort to cut it up and not mix it in. It's easiest to cut if you put it in the freezer for 15 minutes and then cut with a cheese slicer. This dip does requires a sturdy chip. I highly recommend this recipe to anyone looking for a different Mexican dip. It will soon become your favorite as well.

Feb 01, 2004

I made this for a party we had for the teachers at my daughters school. This was a big hit. Thanks.

Sep 20, 2010

Pretty good dip. Needs more cream cheese and less meat and beans though. That's just me, I like gooey cheesy. I liked it for a change of pace from regular cheese dip. It made enough I was able to make it on two different days. The first day I layered it as directed. The next day, I spread the cream cheese in a pie plate, then the meat and beans mixture, then cheese. I really liked it best that way. It just went together more smoothly.


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  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 11.8 g
  • 4%
  • Cholesterol
  • 66 mg
  • 22%
  • Fat
  • 20.6 g
  • 32%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 12.6 g
  • 25%
  • Sodium
  • 640 mg
  • 26%

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

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