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Mexican Taco Dip Recipe

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Need an easy dish that you can serve mild or hot and spicy? This Mexican taco dip recipe is the answer and can be thrown together in just a few minutes.

A bowl of food, with Taco

My husband may be a hazel-eyed blonde but somewhere in his DNA is a passion for all things Mexican food related.

The hotter the better is his motto.

A bowl of food, with Taco and Spice

As in hot sauce.

And salsa.

And hot peppers.

A bowl of food on a plate, with Taco and Spice 

Blender brews that chase the rest of us out of the kitchen with tears in our eyes.

He researches peppers and grows the hottest he can find, with the ghost pepper his latest treasure.

Me? Even though I have the dark hair and brown eyes, I can only handle a bit of hot and spicy with my Mexican food.

A close up of a plate of food, with Taco and Peppers

This is our favorite Mexican taco dip recipe because it’s so easy to spice up.

Or not. Your preference.

It’s a great dish to serve while having friends and family over just to hang out and relax. I always double the recipe because I know if there’s any left my husband won’t complain about leftovers!

I also like to take it to church dinners or anywhere an easy dish is needed.

A bowl of food, with Taco and Husband

I’d love to know if you’re a mild or spicy fan. Is there such a thing as too hot?

Mexican Taco Dip Recipe

A close up of a bowl of food, with Taco
Print

Mexican Taco Dip

An easy dish that can be spiced up or served mild.
Calories 3052kcal
Author Marty's Musings

Ingredients

  • 1 pound hamburger or ground turkey
  • 1/2 chopped onion optional
  • 1/2 chopped green pepper or hot pepper or neither
  • 1 pkg. taco seasoning mix
  • 3/4 cup wter
  • 1 16 oz. can refried beans
  • 1 10 oz. can tomatoes and chiles drained (or diced tomatoes)
  • 16 oz. sour cream
  • 8 oz. shredded cheese or more if desired

Instructions

  • Brown hamburger, onion and green (or hot) pepper in skillet and drain.
  • Add taco seasoning mix and water and simmer for 5 minutes.
  • Mix in refried beans and tomatoes and chiles.
  • Put mixture in 8x8 casserole dish and top with sour cream and cheese.
  • Bake at 350 degrees for 30 minutes or until heated through and cheese melted.
  • Serve with chips.

Notes

I always double this and use a 9x13 glass dish to cook it in.
I sometimes leave out the onion and pepper but that's up to you!
If you want it spicier you can also add a layer of salsa before cooking.
We love cheese so I just sprinkle as much as I need to thoroughly cover the top.

 

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