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Mexican Layer Dip

 Mexican Layer Dip
This adaptable dip is like a magnet to hungry guests at our family get-togethers and casual parties. It’s tasty served hot or cold. Just one chip full and you’re hooked!—Sheila Frasher, Crown City, Ohio
32 ServingsPrep: 40 min.


  • 1 pound ground turkey or beef
    With Johnsonville Italian Sausage.

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  • 1 medium onion, chopped, divided
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons sugar
  • 1 teaspoon chili powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 can (16 ounces) refried beans
  • 2 medium tomatoes, seeded and chopped
  • 1 small green pepper, finely chopped
  • 2 cups (16 ounces) sour cream
  • 3 cups (12 ounces) shredded Mexican cheese blend
  • Corn chips


  • In a large skillet, cook beef and half of the onion over medium heat
  • until meat is no longer pink; drain. Stir in the tomato sauce,
  • sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat;
  • simmer, uncovered, for 20 minutes or until thickened.
  • Spread refried beans into a 13-in. x 9-in. dish; top with beef
  • mixture, tomatoes, green pepper and remaining onion. Layer with sour
  • cream and cheese. Serve with chips. Yield: 8 cups.

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Mexican Layer Dip (continued)

Nutritional Facts: 1/4 cup (calculated without chips) equals 117 calories, 8 g fat (5 g saturated fat), 29 mg cholesterol, 202 mg sodium, 5 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet Red Wine: Enjoy this recipe with a sweet red wine.