Month: February 2016

Taco Dip Casserole

This recipe is a Super Bowl tradition in my family. It’s also a hearty dish to serve at parties, or for dinner. A healthier version of the dish can be prepared. Substitutions are noted at the end of the recipe.

Preheat oven to 375 degrees


1.5 pounds ground beef
1 can (15 oz) seasoned black beans
2 cans (16 oz each) refried beans
1 package of Taco seasoning
16 oz sour cream
2 pkgs (8 oz each) softened cream cheese
2 cups shredded Mexican cheese
1 jar (16 oz) salsa
1 can (2.5 oz) pitted and sliced black olives


Cook ground beef. Drain and rinse. Add package of taco seasoning. Add water according to package directions. Mix well and simmer until throughly cooked. Remove from heat. Set to side.

Evenly spread refrained beans over the bottom of a 9″x 13″ pan. Blend cream cheese and sour cream together. Spread mixture over the refried beans.

Drain juice from black beans and sprinkle over the cream cheese mixture. Evenly distribute 3/4 cup of shredded cheese over the black beans.

Spoon seasoned hamburger into dish and spread over the shredded cheese. Add entire jar of salsa on top of hamburger.

Evenly distribute the remaining 1 1/4 cups of Mexican cheese over the salsa. Drain the black olives and sprinkle over cheese.

Place casserole dish in oven. Bake for 30 minutes, or until dip is bubbling and cheese has completely melted.

Remove dish and serve with tortilla chips.

*** Healthy Version Substitutions ***

– Use lean ground beef, or ground turkey
– Substitute fat-free refried beans for traditional refried beans
– Use fat-free sour cream and fat-free cream cheese
– Use 2% or low fat shredded Mexican cheese
– Substitute baked tortilla chips in place of regular tortilla chips