This adaptable Mexican layer 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
Optional: Chopped green onions and additional chopped tomatoes
In a large skillet, cook beef and half 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, until thickened, about 20 minutes.
Spread refried beans into a 13x9-in. dish; top with beef mixture, tomatoes, green pepper and remaining onion. Layer with sour cream and cheese. If desired, top with chopped green onions and additional chopped tomatoes. Serve with chips.
Mexican Layer Dip Tips
Can you make Mexican layer dip ahead of time?
Yes! You can make Mexican layer dip ahead of time. If you want to serve it hot, make the beef mixture the day before, then reheat before assembling and serving. To serve this as a cold dip, make the beef mixture and let cool. Assemble as directed and chill a few hours or overnight before serving.
What else can you put in Mexican layer dip?
You can put many other things in Mexican layer dip. Stir some frozen corn into the meat mixture, add a layer of drained, rinsed black beans or garnish with sliced black olives or jalapeno peppers.