30-Minute Hot Cheesy 7 Layer Dip with Ground Beef
Layered bean dip with seasoned ground beef, sausage, cream cheese, sour cream, jalapeños, and melted Mexican blend cheese. Baked until hot and bubbly, then garnished with fresh cilantro and green onions. Serve warm with tortilla chips or corn chips for a crowd-pleasing appetizer.
Ingredients
- 28 oz pinto beans, canned, drained and rinsed
- ½ small onion, chopped
- 1 clove garlic, minced
- 1 teaspoon black pepper
- 1 ½ teaspoons taco seasoning
- 8 oz Mexican blend cheese, shredded, grated
- 8 oz cream cheese
- 8 oz sour cream
- 1 tablespoon taco seasoning
- 2 jalapeño, seeded and diced
- 8 oz Mexican blend cheese, shredded, grated
- 1 tablespoon olive oil
- ½ lb ground beef, lean
- ½ lb bulk Italian sausagechorizo1:1adds more heat
3
- 1 ½ tablespoons taco seasoning
- 1 cup pico de gallo, drainedsalsa1:1
will add moisture
- 4 oz Mexican blend cheese, shredded, grated
Instructions
- 1
Preheat oven to 375 degrees.
- 2
Place pinto beans, onion, garlic, black pepper, and 1-1/2 teaspoons taco seasoning in a blender and blend well. Set aside for first layer.
- 3
In a large skillet over medium heat, add olive oil, then add ground beef and bulk Italian sausage. Sprinkle with 1-1/2 tablespoons taco seasoning and cook until no longer pink.
- 4
In a medium bowl, combine cream cheese, sour cream, 1 tablespoon taco seasoning, and jalapeños. Set aside for third layer.
- 5
Assemble dip in a baking dish in layers: bean mixture, then cream cheese mixture, then cooked meat mixture, then pico de gallo, then grated cheese on top.
- 6
Bake at 375 degrees for 15 minutes until heated through.
- 7
Garnish with green onions and cilantro. Serve with tortilla chips or corn chips.
Tips
Use reduced-fat cream cheese and light sour cream to lower calories without sacrificing flavor.
Drain pico de gallo well to prevent excess moisture in the dip.
Good to Know
Cover and refrigerate up to 3 days. Reheat covered at 350 degrees until warm.
Prepare and assemble in baking dish up to 24 hours ahead. Cover and refrigerate. Bake as directed, adding 5-10 minutes if cold from refrigerator.
Transfer to a serving dish or keep warm in a slow cooker on low. Serve with tortilla chips or corn chips.
Common Mistakes
Do not skip draining pico de gallo to avoid a watery, soggy dip.
Do not overbake to avoid the cheese becoming separated or greasy.