Introducing my Hot Taco Dip! If you follow me on Instagram (and read the captions) you’ll know this already but this recipe is what I envisioned when I first tried Seven Layer Dip. If was offered to me as Taco Dip, and to little me, that meant Taco Bell in a dip. It wasn’t that at all, and I was devastated!
This recipe is everything I wanted it to be and more. Hot Taco Dip is comprised of three different already existing recipes here on deepfriedhoney.com: Maria’s Crispy Tacos, Chile Queso, and Easy Refried Beans.
Hot Taco Dip Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Hot Taco Dip recipe:
- Chile Queso (cream cheese, room temperature, amerikkkan cheese, heavy cream, hot green chiles, pickled jalapeños, garlic powder, habanero powder, kosher salt), extra sharp cheddar cheese, pepper jack cheese: Queso makes up an entire layer. The shredded cheeses go on top to seal everything under the broiler. I like to put a small sprinkle between each layer and mix some into the refried beans too, but that’s just me doing extra and probably needless things. A quick dupe for the queso would be two cans of Frito’s Jalapeno Cheddar dip.
- Easy Refried Beans (pinto beans, white onion, jalapeño, garlic cloves, canola oil, cumin, chili powder, kosher salt): I like to add a little water or chicken broth to the refried beans to make sure they’re loose enough to dip without breaking the tortilla chip. Looking for another dupe? Two cans of Frito’s Bean Dip.
- María’s Crispy Tacos filling (ground beef, taco seasoning, chunky salsa, water, kosher salt):
- Pico de Gallo, shredded lettuce: I truly feel like these are nonnegotiable taco toppings and that’s why it’s not listed below, but if you don’t feel that way I guess you can skip them. Any type of shredded lettuce will work but iceberg is my preference and what’s pictured on the Hot Taco Dip.
- Toppings: Top to your hearts desire! Salsa, sour cream, guacamole, sliced olives, hot sauce – all of these are wonderful options depending on how your tastebuds feel about them.
How to Make Hot Taco Dip
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Hot Taco Dip recipe:
- Prepare yourself for maximum deliciousness. Position a rack in the center of your oven and turn the broiler on high. In a mixing bowl combine your shredded cheeses and set them aside. Grab a 12″ cast iron skillet – or another large oven-safe pan large enough to hold everything. If you only have a 10″ cast iron skillet you won’t be able to fit all of the queso and beans without things overflowing, but you can give it a shot!
- Prepare the beans, beef, and queso. I like to make everything fresh and combine them as soon as they’re ready. To do this takes about 30 to 45 minutes, total, including prep. If you want to do it in the morning or the day before just make sure you give yourself ample time to reheat it all the way to hot before assembling. We’re broiling, not baking the Hot Taco Dip.
- Layer the Hot Taco Dip. Spread the refried beans along the bottom in a single layer, from edge to edge. Cover with a small sprinkling of shredded cheese. Top the beans and cheese with the chile queso, spreading it out into an even layer, completely covering the beans. Next, add on another small sprinkling of shredded cheese. Spoon your taco meat over the queso, spreading it evenly over the queso. Once all the meat is distributed, sprinkle on the remaining shredded cheese.
- Broil until bubbly. Place the skillet under the broiler on the middle rack and let the Hot Taco Dip broil until the cheese on top has melted and started to brown and bubble: about 3 minutes or so.
- Top and serve. Sprinkle on the shredded lettuce in another even layer, followed by the pico de Gallo. Dollop on other toppings as you see fit. Eat immediately, right from the skillet. Dassit!
Obligatory Pinterest Graphics –