There are thousands of 7 layer dips floating around, but I realized I didn’t have my own version, 7 Layer Beef Taco Dip on the blog yet. As we prep for the Super Bowl this is the perfect time to share it with all of you! I hope you love it as much as we do!
Most 7 Layer dishes are vegetarian but this Beef Taco Dip turns the classic on its head with a beefy layer and taco-seasoned sour cream that changes the whole dish. This is such a favorite that I only make it once or twice a year because I can eat most of it at one sitting, LOL.
Pan of red tomato Pico de Gallo salsa
If you are careful when you buy the ingredients, this is easy to make gluten free. For dairy-free leave off the sour cream and cheese layers or use vegan products.
If you can’t find gluten-free taco seasoning (you’ll need two packages) you can make your own using this recipe from my friend Traci of The Kitchen Girl. You will need about 3 tbsp, 2 tbsp for the beef and 1 tbsp for the sour cream.
This is a fairly mild taco seasoning recipe. If you want to add more heat to the blend, look to cayenne powder or chipotle powder for a spicier bite. The cayenne is clean heat and the chipotle will add heat and a lovely smoky note to the blend. If you want the smokiness without heat, use smoked paprika instead!
If you want to add more spice and heat, you can include a can of diced green chiles. I like Hatch brand because it is gluten-free and has the wonderful flavor of Hatch chiles from New Mexico.
This dip is great all year long but it is a popular choice to serve for game days in particular. No matter what sports you follow, this will enhance every gathering at your house or it transports easily if you’re going to someone else’s home. It is also perfect for potlucks – such a versatile dish!
This recipe is best freshly made so the beans and beef are a little warm, a nice counterpoint to the cool guacamole and sour cream.
Be sure to serve this with fresh tortilla chips to scoop up the dip. The salty chips are the perfect counterpoint to the creamy and crunchy dip.
If there are any ingredients that you don’t care for in this recipe, feel free to leave them out. You can customize this to suit yours and your family’s preferences.
If you don’t have a large square pan, you can assemble these in a 9×13-inch (23x33cm) pan or in two smaller pans. Just layer in the same order and they will be perfect.
Because this is stored, covered, in the refrigerator, be sure to give it time on the counter to come to room temperature. The textures will be much more pleasing that straight out of refrigerator.
Give this 7 Layer Beef Taco Dip a try and I’ll bet your guests will be asking for the secret behind how delicious it is! Have fun watching the Super Bowl – I hope your team wins!!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for 7 Layer Beef Taco Dip:
- Refried beans, ground beef, onion, taco seasoning, guacamole, sour cream, pico de gallo or your favorite salsa, green onions, shredded Mexican-style cheese, cilantro
PRO Tip:
This recipe calls for two packages of taco seasoning mix for different layers in the dip. This is intentional. If you can’t find gluten-free seasoning, you can make your own using this recipe from my friend Traci of The Kitchen Girl.
How to make 7 Layer Beef Taco Dip:
- Add a little water to the beans and heat in a saucepan, stirring until smooth and a good spreading consistency. Spread into the bottom of a 10-inch (25 cm) baking dish or 9×13-inch (22×33 cm) dish.
- Brown the beef with the onions, breaking up clumps as they form. Drain off all the grease, stir in one taco seasoning packet and the water called for on the packet. Reduce to a simmer and cook about 5 minutes until sauce has thickened and the beef is cooked through. Spread the meat over the beans in the dish.
- Spread the guacamole over the meat and top with the seasoned sour cream. Cover completely to keep the guacamole green. Spread on the salsa, then sprinkle the green onions over the top. Add the shredded cheese. Garnish with cilantro or more green onions if desired. Serve with tortilla chips or crackers.
PRO Tip:
If you want to add more heat to the blend, look at cayenne powder or chipotle powder for a spicier bite. The chipotle will add a lovely smoky note to the blend because it is made from smoked and dried jalapeno peppers.
Recommended Tools (affiliate links; no extra cost to you):
- Box grater
- 9×13-inch (23×33 cm) baking pan
- Chef’s knife
- Cutting board
- Small saucepan
- Offset spatula
- Skillet
Gluten-Free Tips:
Be sure that all of your components are clearly marked gluten-free on the labels. For the taco seasoning, if you can’t find what you need you can make your own following this recipe from my friend Traci of The Kitchen Girl.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
7 Layer Beef Taco Dip (GF)
There are oodles of 7-layer dips floating around, but here is mine, with a beefy layer and taco flavored sour cream. Super Bowl is the perfect time to share it with all of you! I hope you love it as much as I do!
Ingredients
- 2 packets (1 oz; 28g) gluten-free taco seasoning mix or 3 tbsp of homemade taco seasoning, divided
- 16 oz (473 ml) sour cream + 2 tbsp water
- 1 (16 oz; 454g) can gluten-free refried beans
- 1 lb (454g) ground beef, pork, or turkey (add 1 tbsp oil if using turkey)
- 1 small onion, peeled and finely chopped
- About 3/4 cup (177ml) water as called for on the taco seasoning packet for the beef
- About 2 cups (about 1 lb; 454g) prepared guacamole, or make your own if avocados are available
- 1 (4 oz; 113g) can gluten-free diced mild or hot green chiles, optional (Hatch brand is gluten-free)
- 3/4 cup (20 oz; 568g) pico de gallo or your favorite salsa (drain off the liquid if using pico)
- 1 bunch green onions, finely chopped (reserve some for the top later)
- 2 to 3 cups (473 ml to 710 ml) shredded Mexican-style cheese blend or shredded cheddar
- Finely chopped cilantro, for garnishing, optional
- Extra chopped green onions, for garnishing, optional
- Tortilla chips or crackers, for serving
Instructions
1. In a small bowl, combine the sour cream with 1/2 of the second packet of taco seasoning (about 1 tbsp). Whisk until evenly seasoned. Add 1 to 2 tbsp water if you want it thinner. Set aside to rest while you make the other components.
2. Place the refried beans in a small saucepan and add about 4 tbsp water. Stir over med-low heat until the beans and water have blended and the beans are fairly loose but not soupy. You want an easily spreadable texture. Scoop into the bottom of a nonstick spray-covered 10-inch square (25 cm) or 9x13-inch (22x33 cm) baking pan, spreading to cover the entire surface and ease into the corners using an offset spatula.
3. Brown the ground beef with the onions in a large skillet over medium-high heat, breaking up as many clumps as possible and cooking until the onions are softened. Drain off the accumulated grease. Add the contents of 1 taco package (or 2 tbsp if making your own) and the water called for on the package (about 3/4 cup) to the beef. Reduce the heat and simmer about 5 minutes until the sauce has thickened and the beef is cooked through. Set aside to cool for about 10 minutes. Spread this meat mixture over the beans in the baking pan. Let cool another 10 minutes.
4. Spread the guacamole over the meat mixture. Top with the green chiles if using. Spread the sour cream mixture over the guacamole, being sure to completely cover it so the guacamole won't turn brown.
5. Top with the strained pico de gallo or salsa of your choice, spreading it to the edges of the pan. Sprinkle the chopped green onions to cover the top. Then add the shredded cheese over everything. Garnish with cilantro or extra green onions if desired. Scoop out squares and serve with tortilla chips or crackers and enjoy!
6. Store, covered, in the refrigerator and return to room temperature before serving.
Recipe found at www.theheritagecook.com
Notes
This recipe calls for two packages of taco seasoning mix one each for two different layers in the dip. If you can't find gluten-free taco seasoning (McCormick has a GF version) you can make your own using this recipe from my friend Traci of The Kitchen Girl. You get to control all the ingredients and make it safe for you and your family!
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.
Nutrition Information:
Yield:
15Serving Size:
1Amount Per Serving: Calories: 236Total Fat: 19gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 63mgSodium: 319mgCarbohydrates: 7gFiber: 2gSugar: 2gProtein: 10g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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