Taco Bean Dip
While this Taco Bean Dip is a delicious go-to appetizer, I admit I sometimes make it for just myself. I can’t always wait for a party. It’s so easy to make, and the flavors of taco mix, black beans, cheese, then fresh tomatoes and cilantro are just too good to wait.
Make this dip for a party and watch it disappear.
Good thing it’s easy to double the recipe.
Making Taco Bean Dip
For ease of not having to wash a bunch of pot and pans, make this in something that can go from stove top to the oven.
A skillet is perfect, or use an oven-safe saute pan.
The skillet looks cool, rustic, if you will.
For a less rustic look, make it in a saute pan, then you can put it in a pretty baking dish before putting in the oven.
So, for this recipe, let’s go with the skillet idea. Ok, let’s start.
Heat a small skillet, about 10″, cook the ground beef.
Chop and stir until crumbly and cooked through.
Add most of the red onions, but save about 1/4 cup’s worth for topping.
I’m thinking red onions should be called purple onions, because…well, they’re purple. Who decided to call them red?
Cook until the onion is tender, then add the black beans, taco seasoning, and the water.
Stir so that the beef mixture becomes well coated from the taco mix, then remove from the heat.
Stir in 1/2 cup of the cheese.
Bake in a preheated oven set at 375° for 15 minutes.
Sprinkle on the remaining 1 cup of cheese and bake for another 10 minutes, or until the cheese is melted.
Let cool a few minutes, then sprinkle evenly with the fresh veggies: chopped tomatoes, green onion, cilantro, and the last of the red (purple) onion.
Serve warm with chips, sour cream, and/or guacamole.
More Appetizer Recipes with a Mexican flare:
- Texas Beef Empanadas
- Jalapeño Popper Bites
- Baked Chicken Taquitos
- Green Chile Cheese Quesadillas
- Mexican Bruschetta
Taco Bean Dip
Ingredients
- 1 lb. ground beef, lean
- 3/4 cup red onion, finely chopped and divided
- 1 cup black beans, drained and rinsed
- 1 envelope taco seasoning mix (1 oz.)
- 1/2 cup water
- 1 1/2 cups cheddar cheese, divided
- 1 plum tomato, finely chopped
- 1/4 cup green onion, finely chopped
- 1/4 cup cilantro, chopped
- Optional toppings: sour cream, guacamole
Instructions
- Preheat oven to 375°.
- In a 10" skillet or saute pan, cook ground beef on medium-high. Chop and stir so that beef becomes crumbly. Cook thoroughly, (about 10 minutes) then add 1/2 cup red onion and cook until tender (about 3 minutes).
- Add black beans, taco seasoning, and water. Stir so that seasoning mix has evenly coated the mixture.
- Remove from heat. Stir in half the cheese. Bake for 15 minutes.
- Sprinkle remaining cheese over top and bake for 10 minutes, or until cheese is melted. Let cool 5 minutes.
- Sprinkle evenly with tomatoes, green onion, cilantro, and remaining red onion.
- Serve warm with chips, sour cream, and/or guacamole. Enjoy!
Notes
Nutrition
A quick mention of this wonderful blank recipe book that I helped to create with a very dear friend. Write in one or more recipes before giving it to that special person, then they can fill the remaining pages with their favorites, and/or have other special people write out recipes for them. It’s personal, and yes, it takes time and effort — something we’ve gotten away from with all this technology. Check it out HERE where you can order it in a hard or soft cover. Once there, click on READ SAMPLE to see the pages within. I especially like the “measurements and conversions” page. Also, I make no money from any sales, I just love the idea of this book. Missing my mom as I do, seeing her handwriting always makes me feel closer to her. Give that gift to someone else by writing out a favorite recipe.
Taco Bean Dip
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