7 Layer Bean Dip is loaded with layers of cheesy rice, beef, and refried beans! Make this Mexican layer dip recipe for a full meal or party snack.
7 Layer Bean Dip
Pair this easy layered bean dip with chips, or spoon some into warm tortillas for an easy dish that feeds a crowd.
For another easy party recipe, try these Cheesy Jalapeno Popper Pretzel Bombs.
Soft, bite-sized pretzels stuffed with jalapenos and cream cheese filling — these will definitely get you invited back!
Taco Bean Dip Ingredient Notes and Substitutions
- Ground beef – Easily replace this with ground chicken or turkey for a leaner option.
- Rice – I love using my chicken rice for this recipe, but Spanish or cilantro lime varieties would taste just as great!
- Salsa verde – This is a green sauce made from tomatillos, chile peppers, and herbs. You can replace it with a few cans of diced green chiles if you prefer.
- Red enchilada sauce – Use your favorite brand or make my homemade recipe in just 10 minutes!
- Cheese – Try other varieties like sharp cheddar, Monterey Jack, Pepper Jack, or a blend of Mexican cheeses.
Tortilla chips are the obvious pairing for this easy 7 layer bean dip — grab a bag of your favorite or make them yourself!
You can also serve this baked layered bean dip recipe with a variety of toppings for an easy burrito bar! Guacamole, sour cream, and cilantro are my top picks.
Want the crunch without the chips? Celery sticks and thick bell pepper slices are excellent for scooping up this scrumptious dip!
Layered Bean Dip Recipe Tips and Tricks
- Make individual portions! Divide the ingredients into several 2-cup oven safe bowls so no one has to huddle around one bowl of taco bean dip.
- Tip for easy meal prep: Prepare the layered bean dip recipe as directed, but don’t bake. Instead, wrap oven-safe dishes in aluminum foil and freeze.
Then, bake for 30-45 minutes at 350°F until warmed through. Uncover for the last 10 minutes to melt the cheese.
- Need to free up your baking dish? Line it with enough foil to hang over the sides before making the Mexican layer dip.
Cover and freeze, then lift the whole thing out of the pan and crimp the two layers of foil together to seal.
When you’re ready to bake, just pop it right back in the pan for a perfect fit!
Mexican Layer Dip FAQ
Yes! Just be sure that whatever else you add can be baked.
If you want to use fresh ingredients like sour cream, guacamole, or shredded lettuce, add them on top after the taco bean dip cools down a bit.
Typically, layered bean dip will last for 3 to 4 days if it’s kept well covered.
Keep in mind that the texture may change after a couple of days due to the sauces, but it will still taste just as delicious!
Other Easy Dip Recipes
7 Layer Bean Dip + Video
- 1 pound ground beef
- 2 tablespoons Mrs Dash Southwest chipotle seasoning
- 1/4 cup water
- 1 can refried beans, I like spicy refried beans
- 2 cups chicken rice, cooked or your favorite cooked rice
- 1/2 cup salsa verde, green chile sauce
- 1/2 cup red enchilada sauce
- 12 ounces Colby Jack cheese, shredded
- 1/2 can large black olives, sliced
- Preheat oven to 350°F.
- In a medium skillet over medium, add ground beef and salt. Cook, until cooked through. Once it is cooked, add chipotle seasoning and stir to combine. Add water and cover. Simmer 15 minutes, remove cover and cook until water is cooked out. Set seasoned beef aside until needed.
- In a medium casserole dish or heat safe bowl (I used a 1.75 quart). Spread refried beans into dish and add 4 ounces of the cheese. Mix to combine well.
- Add cooked rice and spread evenly. Add salsa verde and smooth over the rice layer.
- Sprinkle approximately 4 ounces cheese onto salsa verde layer. Sprinkle cooked beef evenly over cheese layer.
- Add enchilada sauce and smooth evenly over the seasoned beef.
- Sprinkle remaining cheese over top. Arrange sliced olives on top of cheese.
- Place dish on a small baking sheet and place in center of oven. Bake for 15 minutes or until cheese is melted and lightly browned (or up to 30 minutes if ingredients are cold).
- Serve with chips.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2011, updated and republished April 2023
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