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taco dip platter

Layered Taco Dip Platter

My twist on Mom's layered taco dip plated on a large platter for easy dipping. Layers of beans, taco beef, cheeses, and all the toppings.
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Course: Appetizer, Appetizer/Snack, Appetizer/Snack/Brunch
Cuisine: TexMex/American
Keyword: easy appetizer, taco dip, taco salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Author: Laura Franco


  • 1 lb. ground beef
  • 16 oz. can refried beans
  • 1/2 small onion - diced
  • 1 oz envelop Taco Seasoning
  • 1 tbsp Pinto Bean Seasoning optional


Prepare the taco meat and beans

  • Dice the onion into small pieces.
  • Brown the ground beef in a large skillet. Pour off any excess oil.
  • Add the onions, the envelope of taco seasoning and water per the taco seasoning packet directions. Remove it from the heat and set it aside.
  • Open the can of refried beans and pour off the liquid on top. Spoon them into a large skillet and add pinto bean seasoning.
  • Cook on medium heat for 5 minutes, stirring frequently. Remove from heat and set it aside.

Assemble the platter

  • Spread the refried beans on a large platter or plate.
  • Top the beans with the ground beef and onion mixture.
  • Cover the beef with shredded cheddar cheese.
  • Layer the tomatoes and olives on each end of the platter.
  • Scoop sour cream and guacamole into the middle.
  • Lay the shredded lettuce around the outside of the taco dip.
  • Serve with tortilla chips.


Krazy Kitchen Mom Tips
  • While pre-shredded cheese is a convenience, I highly recommend buying a block of cheese and grating it yourself. The taste is creamier and the texture is smooth and silky.
  • This is a great recipe to prep ahead of time and assemble when ready to serve. Make the meat and beans up to 2 days in advance. Store them in airtight containers in the refrigerator. Bring them to room temperature before assembling the platter. Dice the tomatoes and olives and shred the lettuce and cheese ahead of time and store them in the refrigerator in zip-top baggies.
  • I like to buy pre-made guacamole in single-serving packages for recipes like this where I do not need a large amount. I store them in the freezer and take them out an hour before I need them to thaw at room temperature.