Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Lightly grease 9x13-inch baking dish.
- In large skillet over medium-high heat, cook ground beef and diced onion, breaking up meat, until beef is browned and onion is soft, 6-8 minutes. Add garlic, cook 1 minute until fragrant. Drain excess grease thoroughly. Stir in taco seasoning and 2 tablespoons water. Cook 1-2 minutes until well combined. Set aside.
- In large bowl, combine refried beans, softened cream cheese, sour cream, and drained green chiles. Mix vigorously until completely smooth with no lumps or streaks.
- Spread bean mixture evenly in bottom of prepared dish. Top with seasoned beef, spreading evenly. Sprinkle cheddar and Monterey Jack cheese over beef. Scatter any optional add-ins over cheese.
- Bake 20-25 minutes until hot throughout, bubbling around edges, and cheese is melted and slightly golden.
- Rest 5-10 minutes to set slightly. Top with chosen garnishes: diced tomatoes, jalapeños, green onions, cilantro, sour cream drizzle.
- Serve warm with sturdy tortilla chips. Watch it disappear.
Notes
Cream cheese must be softened to room temperature for smooth mixing. Let sit 30 minutes or microwave 10-15 seconds.
Drain beef thoroughly—excess grease makes dip oily. Drain well and blot with paper towels if needed.
Shred own cheese—pre-shredded contains anti-caking agents preventing smooth melting. Fresh-shredded melts perfectly.
Don't overbake. Done when hot and bubbly. Overbaking dries edges or makes cheese greasy and separated.
Keep warm for parties: Transfer to slow cooker on WARM after baking for hours of perfect dippability.
Use sturdy chips—thick restaurant-style tortilla chips or Fritos handle weight without breaking.
Spicy: Use hot sausage, add jalapeño, use pepper jack cheese.
Chicken: Replace beef with 2 cups shredded rotisserie chicken mixed with taco seasoning.
Vegetarian: Omit meat, add 1 can drained black beans + 1 cup corn. Use vegetarian refried beans.
Bacon: Add ½ cup cooked crumbled bacon to layers.
Cowboy queso: Add 1 can drained Rotel + ½ cup pickled jalapeños. Use half Velveeta, half cheddar.
Green chile chicken: Shredded chicken, extra can green chiles, pepper jack cheese.
Slow cooker: Brown meat first, layer everything in cooker. LOW 2-3 hours, stir, keep WARM.
Naturally gluten-free with GF taco seasoning. Check labels.
Ground turkey works great. Add 1 tablespoon oil when cooking—turkey is leaner.
Low-fat cream cheese/sour cream work but won't be as rich. Full-fat gives best texture.
Greasy dip: Beef not drained enough or cheese overheated. Drain thoroughly, don't overbake.
Double recipe: 9x13 holds single batch. Double uses 11x15 or two 9x13 dishes. Increase baking time slightly.
Store in airtight container in fridge up to 4 days. Thickens as it cools—normal.
Freeze up to 3 months. Thaw overnight in fridge and reheat in oven.
Reheat: Oven 350°F for 10-15 minutes covered. Microwave portions 30-60 seconds. Slow cooker LOW 1-2 hours.
Make ahead: Assemble without baking, cover, refrigerate up to 24 hours. Add 5-10 minutes to baking time.
Serve with: Mini tacos, quesadillas, wings, nachos, cold beer, margaritas, pickled jalapeños.
Drain beef thoroughly—excess grease makes dip oily. Drain well and blot with paper towels if needed.
Shred own cheese—pre-shredded contains anti-caking agents preventing smooth melting. Fresh-shredded melts perfectly.
Don't overbake. Done when hot and bubbly. Overbaking dries edges or makes cheese greasy and separated.
Keep warm for parties: Transfer to slow cooker on WARM after baking for hours of perfect dippability.
Use sturdy chips—thick restaurant-style tortilla chips or Fritos handle weight without breaking.
Spicy: Use hot sausage, add jalapeño, use pepper jack cheese.
Chicken: Replace beef with 2 cups shredded rotisserie chicken mixed with taco seasoning.
Vegetarian: Omit meat, add 1 can drained black beans + 1 cup corn. Use vegetarian refried beans.
Bacon: Add ½ cup cooked crumbled bacon to layers.
Cowboy queso: Add 1 can drained Rotel + ½ cup pickled jalapeños. Use half Velveeta, half cheddar.
Green chile chicken: Shredded chicken, extra can green chiles, pepper jack cheese.
Slow cooker: Brown meat first, layer everything in cooker. LOW 2-3 hours, stir, keep WARM.
Naturally gluten-free with GF taco seasoning. Check labels.
Ground turkey works great. Add 1 tablespoon oil when cooking—turkey is leaner.
Low-fat cream cheese/sour cream work but won't be as rich. Full-fat gives best texture.
Greasy dip: Beef not drained enough or cheese overheated. Drain thoroughly, don't overbake.
Double recipe: 9x13 holds single batch. Double uses 11x15 or two 9x13 dishes. Increase baking time slightly.
Store in airtight container in fridge up to 4 days. Thickens as it cools—normal.
Freeze up to 3 months. Thaw overnight in fridge and reheat in oven.
Reheat: Oven 350°F for 10-15 minutes covered. Microwave portions 30-60 seconds. Slow cooker LOW 1-2 hours.
Make ahead: Assemble without baking, cover, refrigerate up to 24 hours. Add 5-10 minutes to baking time.
Serve with: Mini tacos, quesadillas, wings, nachos, cold beer, margaritas, pickled jalapeños.