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Taco Dip Dragon Recipe

Taco Dip Dragon Recipe

Knights are sure to clamor for this mythical monster. Refried beans are spread into a dragon shape and sprinkled with tempting toppings. Tortilla chip "scales" line its back while red pepper "flames" blaze from its mouth.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6-8 servings


  • 1 can (16 ounces) refried beans
  • 2 tablespoons taco seasoning
  • 1 cup (8 ounces) sour cream
  • 1 cup shredded cheddar cheese
  • 1 cup chopped fresh tomatoes
  • 1/2 cup sliced ripe olives
  • 1 cup guacamole
  • 2 cups torn lettuce
  • 1 whole ripe olive
  • Dragon Dippers or purchased tortilla chips
  • 1/2 medium sweet red pepper


  • 1. In a bowl, combine the beans and taco seasoning. Cut a large hole in the corner of a pastry or plastic bag; fill with bean mixture. Trace a dragon shape (about 16x10 in.) onto waxed paper (see diagram below); cut out. Place pattern on an 18x12-in. covered board. Pipe bean mixture around pattern. Remove pattern. Pipe remaining bean mixture within dragon outline; spread to fill.
  • 2. Set aside 1 tablespoon sour cream. Spread remaining sour cream over bean mixture. Top with cheese, tomatoes, olives, guacamole and lettuce. For the eye, spoon reserved sour cream onto head; top with the olive.
  • 3. Place Dragon Dippers along back and top of head. With a sharp knife, cut red pepper into a flame shape (see diagram); position below mouth. Serve with additional dippers. Yield: 6-8 servings.

Nutritional Facts

1/4 cup: 275 calories, 17g fat (8g saturated fat), 40mg cholesterol, 727mg sodium, 21g carbohydrate (4g sugars, 6g fiber), 9g protein.

Reviews for Taco Dip Dragon

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RaOwBe User ID: 705805 33481
Reviewed Oct. 24, 2012

"What a great idea - my nephew would love this!"

red_savage1 User ID: 854436 58704
Reviewed Jul. 9, 2012

"I made this recipe, yesterday, for a Cub Scout Renaissance themed party. I used store bought tortilla chips to make this easier on myself. I recommend using 2 (16 oz) cans of refried beans or one large can. One can is NOT enough. Especially if you make your pattern the size suggested of 16x10 inches. The recipe calls for 2 Tbs of taco seasoning per can. As I added it, the aroma and looks told me to cut back to just 3 Tbs for the two cans. Smelled about right as this was for a bunch of 7-8 y/o boys. (no, I wasn't taste testing and I'm a wimp on seasonings anyway)

The recipe says to cut a large hole in the bag, (I used a gallon sized storage bag), Don't. Cut your hole about the size of your little finger to outline the pattern. Then you can cut the hole larger and squish the rest of the beans in and smooth out, sorta. Here I learned, after the fact, that the beans are soft and spreading the sour cream and guacamole causes you to "distort" your bean creation. I'd refrigerate or stick in the freezer long enough to "firm it up". Then make numerous little blobs of the sour cream and guacamole for spreading out. Does not have to be perfect. The rest of the amount of suggested ingredients are fine, though I did not measure. Just eye-balled what looked good to me. I found one small can of drained, sliced black olives to be sufficient. My pattern did not lift out so great and that was due not staying on the outside of the paper. The lady in the video must have practiced. The dip was good. Actually, not difficult at all and though mine shifted n' slipped in the truck as I was transporting it. It still turned out kinda cute."

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