Recipes Taco Dip II 4.6 (38) 28 Reviews 4 Photos This is a delicious dip that can even be served as an entree along with tortilla chips and a salad. For a tamer version of this dip, use mild taco sauce. Enjoy! Submitted by Amber B Updated on August 4, 2022 Save Rate Print Share Trending Videos Close this video player 4 4 Prep Time: 15 mins Cook Time: 30 mins Total Time: 45 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Ingredients 1 pound ground beef 1 (16 ounce) can refried beans ½ cup hot taco sauce 1 tablespoon chili powder 1 teaspoon ground cumin 1 cup sour cream ¼ cup chopped onion ¼ cup chopped tomatoes ¼ cup black olives, sliced ¼ cup jalapeno pepper rings 1 ½ cups shredded Cheddar cheese Directions Preheat oven to 350 degrees F (175 degrees C). In a large skillet, brown ground beef and drain. Add refried beans, spicy taco sauce, chili powder and cumin. Spread this mixture into a 9x13-inch baking dish. Spread sour cream over meat mixture. Layer onions, tomatoes, olives, and hot pepper cheese over the sour cream. Top with the cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes. I Made It Print Nutrition Facts (per serving) 394 Calories 30g Fat 13g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 394 % Daily Value * Total Fat 30g 38% Saturated Fat 15g 74% Cholesterol 88mg 29% Sodium 553mg 24% Total Carbohydrate 13g 5% Dietary Fiber 4g 13% Total Sugars 1g Protein 19g 38% Vitamin C 6mg 6% Calcium 222mg 17% Iron 3mg 14% Potassium 392mg 8% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved