Baked Mexican Layered Dip

Baked Mexican Layered Dip
A dish of cheesy dip with fresh celantro on top.

This Baked Mexican Layered Dip is full of the flavors of stringy cheese, taco meat, sour cream, black olives, and avocadoes. Serve it hot with chips. It’s so loaded you could make it into a meal!

Please note that there are Affiliate Links in the content of Louisiana Woman Blog, and I will earn a commission if you purchase through those links. As an Amazon Associate, I earn from qualifying purchases. I have used these products that are highlighted below, and recommend them for your convenience. Thank you!

Another Make-Ahead Dish Just For You

Hey, there! I’m so happy to share with you this hot dip that’s sure to please many. Hot as in temperature not spicy. We all are familiar with the popular layered Mexican dip. Well, this is very similar, except it’s baked and filled with a layer of taco meat.

This makes a good thing better! And even better than that is being able to make it ahead to save precious time. You can prepare the dip the day before and store it in the refrigerator. Then take it out the next day to bake and serve. Or, go ahead and bake it right after assembling and freeze for a later date.

This recipe is easy to divide in half and prepare into two separate baking dishes, one to eat right away and the other to wrap tightly and freeze. They are the perfect size for greeting hungry guests when your meal isn’t quite ready. Not too big and not too small. I take it straight from the freezer into the oven and in about 30 minutes it’s ready.

Assembling the Baked Mexican Layered Dip

Ingredients of avocado, tomatoes, sour cream and taco meat for a baked dip.

Let’s begin with browning and simmering a pound of ground beef with some taco seasoning. Set it aside and start with the first layer of refried beans and the second layer of the taco meat. Now comes the sour cream and prepared avocado layers, then the taco sauce before generous sprinkles of grated cheese.

A dish of Baked Mexican Layered Dip with ingredients scattered about.

Lastly, scatter the diced fresh tomatoes, black olive rings, and sliced green onions on top. Now you’re ready to bake!

A dish of cheesy dip with fresh celantro on top.

So satisfyingly delicious looking, isn’t it? And I promise it is! You can garnish with some torn cilantro leaves if you like. Now, it’s time to dip! I go for the chips that scoop to hold as much dip as possible per bite.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconprintprint iconsquaressquares icon
A blue casserole dish filled with Baked Mexican Layered Dip.

Baked Mexican Layered Dip


  • Author: Louisiana Woman
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 12 servings 1x

Description

A hot dip that’s full of flavor from layers of baked cheese, taco meat, sour cream, and avocadoes. It’s so loaded you could make it into a meal!


Scale

Ingredients

1 pound ground beef

1 packet taco seasoning (or 1/4 cup)  

2/3 cup of water

1   16-ounce can refried beans

16 ounce container sour cream

4 avocados, peeled and cubed

juice of 1 lime

1/2 teaspoon salt

fresh cracked black pepper, to taste

16 ounce jar taco sauce

2 cups grated Mexican Style Four cheese

2 1/4-ounce can sliced black olives

2 roma tomatoes, seeded and diced

1/4 cup green onions, sliced

Cilantro leaves, optional


Instructions

Prepare a 9×13 baking dish with spray oil.

Preheat oven to 350 degrees.

Brown ground beef then add taco seasoning and water, simmer for 10 minutes, set aside.

Spread refried beans onto the bottom of the pan.

Spoon taco meat evenly over beans.

Cover meat with sour cream.

Stir avocados together with lime juice, salt, and fresh ground black pepper.

Layer avocados evenly on top of sour cream.

Pour taco sauce to cover all of the avocados spreading with the back of a spoon.

Sprinkle the whole dish with cheese.

Top with black olives, tomatoes, and green onions.

Bake for 30 minutes or until bubbly on the edges. and cheese is melted.

Garnish with fresh torn cilantro leaves, if desired.

Serve hot with chips.


Notes

Can be made ahead and refrigerated before baking or bake and wrap well to keep in the freezer until ready to re-heat for about 30 minutes in a 350 degree oven and serve after garnishing with fresh cilantro.

  • Category: Appetizers
  • Method: Baking
  • Cuisine: Mexican

Keywords: Mexican Dip

Our family loves it! You can even serve it as a meal with a side salad, like this Avocado Salad With Cilantro Lime Vinaigrette and a loaf of hot delicious bread, like this Cheesy Greek Bread.

Enjoy!

Four pictures of the process of making a Baked Mexican Layered Dip.

“Anything will give up its secrets if you love it enough. Not only have I found that when I talk to the little flower or to the little peanut they will give up their secrets, but I have found that when I silently commune with people they give up their secrets also – if you love them enough.” 

― George Washington Carver



6 thoughts on “Baked Mexican Layered Dip”

Leave a Reply