Layered Nacho Dip

One dish, great as a meal or an appetizer

This is hearty enough for dinner, perfect for football Saturdays (so soon!), easy to make ahead, and always one of the first things gone at party. I love serving it with tortilla chips as an app or serve it with a bagged Mexican salad and make it a full meal!

Like most family recipes, this is a bit of a measure with your heart recipe. If you like things spicier, add extra jalepenos. If you’re feeding a crowd, use two cans of beans and more meat.

Ingredients

• 1–2 (16-ounce) cans refried beans (one can with green chiles works great)

• 1 pound lean ground beef

• 1 packet taco seasoning

• 1 cup chopped onion

• 1 (4-ounce) can taco sauce

• 1 (4-ounce) can chopped jalapeños, drained

• 8 ounces Monterey Jack cheese, freshly grated

• 8 ounces cheddar cheese, freshly grated

• 1 small can chopped black olives, drained

• Sour cream (for serving)

• Guacamole (for serving)

• Tortilla chips (for serving)

Instructions

1. Cook the beef: Preheat the oven to 350°F. In a large skillet over medium heat, cook 1 pound lean ground beef with 1 cup chopped onion until the beef is browned and the onion is tender. Drain any excess grease, then stir in 1 packet taco seasoning according to the package directions.

2. Spread the beans: Lightly spray a 13×9-inch baking dish with nonstick cooking spray. Spread 1–2 cans of refried beans evenly across the bottom of the dish.

3. Add the remaining layers: Spoon the seasoned beef mixture evenly over the beans. Top with the taco sauce, chopped jalapeños, Monterey Jack cheese, cheddar cheese, and chopped olives, spreading each layer evenly before adding the next.

4. Bake: Bake for 30 minutes, or until the cheese is melted, bubbly, and the dip is heated through.

5. Serve: Top with about 2 cups of sour cream and guacamole, or serve them on the side so everyone can add their own. Serve warm with tortilla chips.

Notes

• Freshly grated cheese melts much smoother than pre-shredded cheese.

• You can assemble the dip a few hours ahead of time, cover it, refrigerate, and bake just before serving.

• This is perfect for football Saturdays, Cinco de Mayo, or an easy weeknight “snack dinner.”

• If your family isn’t big on spice, you can leave out the jalapeños or serve them on the side.

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