This Bean Burrito Dip will be the hit of your next football party! With its tex-mex layers, it tastes like a beef and bean burrito on a chip.
I’ve been trying to write this post for almost three hours. I write a word or two and look out the window. Write another word or three and look out again. Why? It’s snowing!
I know a lot of you are moaning and groaning about snow but it’s such a rare thing here in Georgia that I can’t help but gaze out the window. The beauty and quiet calm of it gets to me every time. Winter putting on her best white winter coat for us is such a treat. We stop and stare. We slip and slide. And we thoroughly enjoy every moment. It’ll be gone so quickly.
So now, if I can focus for a few minutes, I’ll get around to this delicious recipe I have for you today. It’s perfect for the coming weekend. You know the one – the biggest football weekend of the year, right?
I started out making this recipe with the intent of calling it “taco dip,” but once we tasted it that was quickly changed to Bean Burrito Dip. It tastes for all the world like a beef and bean burrito. As a matter of fact, I took the leftovers, wrapped them in some warm, soft flour tortillas and had a great burrito dinner the next day.
This Bean Burrito Dip will be the hit of your next football party! With its tex-mex layers, it tastes like a beef and bean burrito on a chip. Click To Tweet
How to Make Bean Burrito Dip
Preheat the oven to 350 degrees.
Add the olive oil to a large skillet over medium-high heat. Add the ground beef and cook, stirring, until it’s all brown with no traces of pink. Drain the ground beef and return it to the pan.
Add the refried beans and stir until they’re well mixed with the cooked beef. Add the taco seasoning mix, salt, and oregano. Mix that all in really well.
Place the beef and bean mixture into a baking dish that has been coated with cooking spray.
On top of the beef-bean layer, add the salsa, black olives, and green onions. Dollop on the sour cream and carefully spread it over the top. Finish with the cheddar cheese.
Bake for 30 minutes or until hot and bubbling.
Serve with tortilla chips. Use a good, sturdy chip with this. You need to be able to dig into the dip without your chip crumbling. Dainty, prissy little chips are not the best choice for this recipe!
Enjoy!
More Dip Recipes on Never Enough Thyme:
- Turnip Green Dip
- Beer and Three Cheese Dip
- Sausage Cheese Dip
- Bacon and Blue Cheese Dip
- Hot Baked Crab Dip
- Bleu Cheese Dip
- Spicy White Bean Dip
Dip Recipes from Other Bloggers:
- Creamy Bacon Parmesan Dip from Buns in My Oven
- Cheesy Chorizo and Caramelized Onion Dip from Foodie Crush
- Lighter Bacon Cheeseburger Dip from Iowa Girl Eats
- Loaded Baked Potato Dip from Brown Eyed Baker
- Buffalo Chicken Dip from Fifteen Spatulas
Like This Recipe? Pin It!
Bean Burrito Dip
This Bean Burrito Dip will be the hit of your next football party! With its tex-mex layers, it tastes like a beef and bean burrito on a chip.
Ingredients
- 1 tblsp. olive oil
- 1 lb. ground beef
- 16 oz. can refried beans
- 4 tsp. taco seasoning mix
- 1/2 tsp. salt
- 1 tsp. oregano
- 1 cup salsa
- 1 2.25 oz. can sliced black olives
- 3-4 green onions, sliced
- 4 oz. sour cream
- 4 oz. grated sharp cheddar cheese
Instructions
- Preheat the oven to 350 degrees.
- Add the olive oil to a large skillet over medium-high. Add the ground beef and cook, stirring, until all traces of pink are gone. Drain the ground beef and return it to the pan. Add the refried beans and stir until well mixed with the cooked beef. Add the taco seasoning mix, salt, and oregano. Mix well.
- Place the beef and bean mixture into a baking dish that has been coated with cooking spray.
- On top of the beef-bean layer, add the salsa, black olives, and green onions. Dollop on the sour cream and carefully spread it over the top. Finish with the cheddar cheese.
- Bake for 30 minutes or until hot and bubbling.
- Serve with tortilla chips.
Notes
All text and photographs on Never Enough Thyme are copyright protected. Please do not use any material from this site without obtaining prior permission. If you'd like to post this recipe on your site, please create your own original photographs and either re-write the recipe in your own words or link to this post.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving:Calories: 168 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 36mg Sodium: 461mg Carbohydrates: 7g Fiber: 2g Sugar: 1g Protein: 11g
Be sure to follow me on instagram and hashtag #nevrenoughthyme or tag @nevrenoughthyme so I can see and share what you make! if you like this recipe, be sure to follow me on social media so you never miss a post:
This looks super-delicious!
Thanks Diane! It’s a keeper for sure.
Oh my – I want a big dollop of that right NOW~! Great to see you last weekend at #FBS14. Take care. Best VA
Great to see you, too, Virginia! Just wish we’d had more time to chat :-)
Lana, I know the snow looks beautiful!! I live up in Woodstock and I am just so giddy about the snowflakes!! Best of all, I have all the ingredients to make this scrumptious dip tonight!! Love it!! Thanks for the recipe!! And Let It Snow Baby!! :)
I don’t think I’d ever get tired of watching snow fall, Denise! Hope you enjoy the dip.
Oh Lana…come to Colorado and I assure you that you will get tired of the snowfall. We haven’t had a big snow this year but a lot of little ones and on top of that colder than normal days. I’m tired of shoveling the driveway and for the most part trying to ship off the ice. I love a big beautiful snow but one just enough to make extra work. Bah humbug! :)
An old favorite that never gets old; wish I had some now. At least when I say BRRRRR you know what I’m talking about!
It has been unusually cold here, too, Barb. We had a low of 6 a few weeks ago. But still…the snow. I can’t imagine getting tired of it!
Well I read your comments about “calming” snow… Move up here to VT and you’ll be comatose!
Pretty funny, George! We actually lived in New Hampshire for a year when my husband was in the Navy. I remember driving through Vermont and thinking how incredibly beautiful it was.
Snowing in Georgia! Yea, I’ve been watching the news! I live I southern Montgomery county, Tennessee and have seen a few flurries LOL. We have had our share of the cold but I’d like to see some snow. It’s 17 degrees right now. Heat wave compared to this time yesterday. Keep warm and thanks for the recipe. I’m gonn try this one for sure!
It has been really cold here, too, Patty. Even though the snow is beautiful, I’ll be glad to see Spring come around!
I am with you, the snow is truly mesmerizing! I have broke out in dances all evening:-) Enjoy the beautiful snow! Love this recipe. One of my favorite things to make for any of my meals usually has a Mexican theme:-) Yum, Hugs, Terra
I’m so happy that the snow actually stuck, Terra! We occasionally get a little flurry but today it lasted for hours and we wound up with about 3″ on the ground. So pretty.
That’s similar to what we call “macho nachos”. Ground beef , refried beans & cheese, same as you. Then I top it with shredded lettuce, chopped tomatoes, sour cream, salsa & whatever else sounds good. No prissy chips will do. It’s about the best football food on Earth.
Miss P
It really is perfect for football viewing! Or movie night. Or just because. We had it for dinner :-)
This looks fabulous, I am definately going to make this maybe tonight. Thank you for sharing. And I m going to feature this in my Superbowl roundup of snacks.
Hope you enjoy it, Elizabeth.
My fiancé would love this! He’s gotten on a huge refried bean kick lately and I know he’d go crazy this burrito dip.
Hope you’ll make it for him, Natashalh!
This was a hit on Super Bowl Sunday! Since I can’t have sour cream (darn you lactose intolerance!), I replaced that layer with guacamole. YUM!
Since the beans were kind of stiff coming out of the can, the only thing I would do differently next time is warm them up first in the pan and then add the cooked, ground beef.
So glad to hear that, Jill! And guacamole would be a great, if not perfect, option for this. Might try that myself next time!
i am making this tonight and i am super excited :)
sounds delicious and cannot wait to try