Old El Paso Layered Bean Dip

This layered bean dip is the kind of appetizer that disappears first at every party. Refried beans form the base on a big platter, topped with seasoned ground beef, shredded lettuce, chunky salsa, and a thick blanket of cheddar cheese. Simple layers, big flavor.

The ground beef gets browned and simmered with taco seasoning mix and water until the sauce thickens and coats the meat. That 10-15 minute simmer is what concentrates the flavor and cooks off the excess liquid so the layer doesn’t make the beans soggy underneath.

Load up the top with whatever you like: sour cream, guacamole, sliced jalapenos, black olives. Scoop the whole stack with tortilla chips and you get every layer in one bite.

Pro Tips

• Drain the ground beef well after browning. Excess grease will pool between layers and make the dip slide apart.
• Spread the refried beans in an even layer, not too thick. You want enough in each scoop but not so much that the beans overpower everything else.
• Let the seasoned beef cool for a few minutes before layering it over the beans. Hot meat wilts the lettuce instantly if they’re stacked too soon.
• Assemble no more than an hour before serving. The lettuce gets soggy and the chips around the edges go soft if it sits too long.

Variations

• Use seasoned ground turkey instead of beef for a lighter version.
• Swap refried beans for a layer of black bean puree for a different flavor base.
• Add a layer of cream cheese blended with taco seasoning between the beans and meat for extra richness.