Refried Bean Dip
This Refried Bean Dip will be the hit of your next football party! With its layer upon layer of Tex-Mex ingredients, it’s always the first appetizer to go at any get-together. Creamy refried beans and hearty seasoned beef are combined with salsa, black olives, and green onions topped with sour cream and cheese to make the best dip this side of the border.
If you’re looking for an appetizer for your next tailgate or community party, this is the answer! This Refried Bean Dip is easy to assemble and easy to transport to a friend’s house.
When I originally set out to make this recipe, I thought I’d call it “taco dip,” but once we taste-tested it, I knew I had to revise that. The star of this delicious, warm dip is definitely the layer of creamy, smooth refried beans.
If you like beef and bean burritos, you’ll really enjoy this dip. That’s exactly what it tastes like – a burrito on a chip. 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.
Ingredient Notes
- Refried Beans (I use canned refried beans for convenience. If you make your own from scratch, even better!)
- Taco Seasoning Mix (Either make your own following my recipe or use a purchased mix.)
- Salsa (Your choice of mild, medium, or hot. I use my Basic Salsa that I can each year.)
- Sharp Cheddar Cheese (Of course, Cheddar cheese is not traditionally used in southwestern cooking. If you want to be more authentic, you can use Monterey Jack or Queso Blanco.)
You’ll find detailed measurements for all ingredients in the printable version of the recipe at the bottom of this post.
How to Make Refried Bean Dip
Let’s Go Step-by-Step
I always like to show you the photos and step-by-step instructions for my recipes to help you picture how to make them in your own kitchen. If you just want to print out a copy, you can skip to the bottom of the post where you’ll find the recipe card.
Preheat the oven to 350 degrees.
Cook the Beef
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 Beans and Seasonings
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.
Layer and Bake the Dip
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 Chips
Serve the dip 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!
Storage
Simply store in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven.
Tips and Options
- Taco seasonings vary from brand to brand. I suggest starting with one tablespoon of taco seasoning in the beef. Taste, and if you think you need more, add it.
- Choose your favorite toppings to add. Suggestions include diced onion, diced jalapeno, avocado, diced fresh tomatoes, chopped fresh cilantro, and guacamole.
- For a spicy version, add one or two diced jalapenos stirred into the refried beans, use a hot salsa, and a pinch of red pepper flakes to the beef.
- Swap out the Cheddar for a more traditional Tex-Mex cheese such as Monterey Jack or Queso Blanco if you like.
- Serve the dip with a bottle of your favorite hot sauce on the side for those that really want to pump up the spice.
- More options to serve alongside the dip include pretzels, crackers, and corn chips (Fritos).
FAQs
You can easily make this recipe in advance. Either make it up to the point of baking, cover, and store for cooking later or completely cook the dip, let it cool and wrap it up for storing in the refrigerator. It easily reheats in the oven at 350 in about 10 minutes.
If you’re looking for a meatless option, simply omit the beef and combine the seasonings with the beans instead. Be sure to check the brand of beans you choose if being completely vegetarian is important to you.
HAVE YOU TRIED THIS RECIPE?
I’d LOVE to know what you thought!
Leave a rating below in the comments and let me know how you liked it!
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Recipe
Refried Bean Dip
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 16 ounces canned refried beans
- 1 tablespoon taco seasoning mix
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 cup salsa (your choice of mild, medium, or hot)
- 2.25 ounces canned sliced black olives
- 4 green onions sliced
- 4 ounces sour cream
- 4 ounces 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
- Canned refried beans are used for convenience. If you make your own from scratch, even better!
- You can make your own taco seasoning or use a purchased mix.
- Use your favorite brand of salsa (mild, medium, or hot). I use my Basic Salsa that I can each year.
- Cheddar cheese is not traditionally used in southwestern cooking. If you want to be more authentic, you can use Monterey Jack or Queso Blanco.
Simply store in an airtight container in the refrigerator for up to four days. Reheat in the microwave or oven. Tips and Options
- Taco seasonings vary from brand to brand. Start with one tablespoon of taco seasoning in the beef. Taste, and if you think you need more, add it.
- For a spicy version, add one or two diced jalapenos stirred into the refried beans, use a hot salsa, and a pinch of red pepper flakes to the beef.
- Swap out the Cheddar for a more traditional Tex-Mex cheese such as Monterey Jack or Queso Blanco if you like.
- Choose your favorite toppings to add. Suggestions include diced onion, diced jalapeno, avocado, diced fresh tomatoes, chopped fresh cilantro, and guacamole.
Serve the dip with your favorite hot sauce on the side for those that really want to pump up the spice. - More options to serve alongside the dip include pretzels, crackers, and corn chips (Fritos).
- To make in advance, either make it up to the point of baking, cover and store for cooking later, or completely cook the dip, let it cool and wrap it for storing in the refrigerator. It easily reheats in the oven at 350 in about 10 minutes.
- If you’re looking for a meatless option, simply omit the beef and combine the seasonings with the beans instead. Be sure to check the brand of beans you choose if being completely vegetarian is important to you.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your health care provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
i am making this tonight and i am super excited :)
sounds delicious and cannot wait to try
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!
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 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.
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 :-)
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.
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!
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.
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!
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 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 :-)
This looks super-delicious!
Thanks Diane! It’s a keeper for sure.