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