Ingredients:

  • 8 oz block Cream Cheese, softened
  • 2 (16 oz) cans Refried Beans
  • 1 lb Ground Beef (85/15 recommended)
  • 2 Tbsp Taco Seasoning
  • 1/2 cup Salsa (thick, mild or medium)
  • 3 cups Shredded Cheddar/Monterey Jack blend
  • 1 cup Sour Cream or Mexican Crema
  • 1/2 cup sliced Black Olives
  • 1/4 cup sliced Green Onions
  • 1 large Tomatoes, diced
  • 1/4 cup chopped Cilantro

Instructions:

  1. In a large skillet over medium heat, brown the ground beef. Drain off all excess grease thoroughly. Return the meat to the pan and stir in the taco seasoning and 1/4 cup of water or salsa until well combined. Cook for 2-3 minutes until thickened. Set aside.
  2. In a large bowl, combine the refried beans, the softened 8 oz block of cream cheese, and 1 tablespoon of taco seasoning. Beat with a spoon or hand mixer until completely smooth and easy to spread. This forms the robust foundation that prevents the dip from becoming too liquidy.
  3. Preheat your oven to 375°F (190°C).
  4. Spread the creamy bean mixture evenly across the bottom of the prepared 9x13 inch casserole dish. Ensure this layer is stable and smooth.
  5. Carefully spoon the seasoned ground beef mixture over the bean layer, distributing it evenly. Press down lightly to ensure the layers adhere.
  6. Sprinkle 2 cups of the shredded cheese blend evenly over the ground beef. Reserve the remaining 1 cup of cheese for later.
  7. Place the dish in the preheated oven and bake for 25 minutes, or until the dip is hot and bubbly.
  8. Remove the dip from the oven. Sprinkle the reserved 1 cup of cheese over the top. Return to the oven and bake for 10 minutes, or until the cheese is melted and lightly browned.
  9. Remove from oven. Top with sour cream, sliced black olives, green onions, diced tomatoes, and cilantro before serving immediately with tortilla chips.