Mexican taco beef

Mexican Taco Dip

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Mexican Beef Taco Dip


12-ounces can of refried beans,
2 ripe avocados,
1 lemon, juiced,
1 head iceberg lettuce, chopped,
1 lb. sour cream,
1 ½ pound ground beef, cooked and drained,
1- 12 oz. jar salsa,
1 Tbsp. chopped cilantro,
1 ½ lb. shredded cheddar cheese,
sliced black olives,
large nacho chips.


Spread evenly the refried beans in a large shallow baking dish. Seed and peel the avocados, dice them and toss them in a bowl with the lemon juice and chopped cilantro. Spread the avocado over the refried beans, followed by the sour cream, cooked ground beef, chunky salsa, chopped lettuce, olives and shredded cheddar. Refrigerate the taco dip for 1 hour. Serve cold with nacho chips on the side. (Optional - You can add some sliced banana peppers from a jar over the sour cream while layering the Mexican taco dip.)

The Mexican Beef Taco Dip can be prepared in advance, and can be kept in a refrigerator covered with plastic wrap until needed. If you are planing to store the Mexican Taco Dip in the fridge, you should apply the avocado, lettuce and cheddar cheese right before serving in order to be fresh.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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