Description

This hearty, flavor-packed dip layers creamy refried beans under a spicy blend of ground beef, chorizo, black beans, and Tex-Mex seasonings, all topped with melty cheese, jalapeños, and fresh toppings. Perfect for game days, potlucks, or anytime you crave a bold, shareable appetizer.

Ingredients

Scale

For the Bean Base

1 (16 oz) can refried beans
½ cup salsa verde (or your favorite red salsa)

For the Meaty Layer

1 tbsp vegetable oil
8 oz bulk Mexican chorizo (or remove casings from links)
1 lb ground beef (80/20 blend)
1 packet (1 oz) taco seasoning (or homemade blend of chili powder, cumin, paprika, garlic & onion powders, oregano, salt)
¼ cup water
1 (15 oz) can black beans, rinsed and drained

For the Cheese & Toppings

1½ cups shredded Mexican-blend cheese (cheddar/Monterey Jack mix)
2 jalapeños, thinly sliced (seeds in for extra heat)
2 green onions, thinly sliced
2 tbsp chopped fresh cilantro
½ cup diced tomato
Tortilla chips or soft flour tortillas, for serving

Instructions

1️⃣ Preheat & prep:
Preheat oven to 375 °F (190 °C). Lightly spray or grease an 8×8″ (or similar) baking dish.

2️⃣ Spread the bean base:
In a small bowl, stir the refried beans with the salsa verde until smooth. Spread evenly into the bottom of the prepared dish.

3️⃣ Cook the meats:
In a large skillet over medium heat, warm the oil. Add chorizo and cook, breaking it up, until nearly crisp, about 4 minutes. Add ground beef; season with taco seasoning and pour in the water. Cook, stirring frequently, until beef is no longer pink and the mixture is saucy, about 5–6 minutes.

4️⃣ Add the beans:
Stir the black beans into the meat mixture and cook 1–2 minutes more to heat through. Taste and adjust seasoning if desired.

5️⃣ Layer the dip:
Spoon the hot meat-and-bean mixture over the refried-bean base, spreading gently to cover. Sprinkle the shredded cheese evenly on top.

6️⃣ Bake to bubbly:
Bake, uncovered, 12–15 minutes, until cheese is fully melted and edges are bubbling. If you like a golden top, switch oven to broil for 1–2 minutes—watch carefully to prevent burning.

7️⃣ Garnish & serve:
Remove from oven. Immediately top with sliced jalapeños, green onions, diced tomato, and cilantro. Serve hot with tortilla chips, warmed flour tortillas, or crispy pita wedges.

Notes

Make-Ahead: Assemble layers through Step 5, cover and refrigerate up to 24 hours. Bake from chilled, adding 5 extra minutes.
Heat Factor: Use hot chorizo and keep seeds in the jalapeños; or stir ½ tsp cayenne into the meat.
Bean Variations: Swap black beans for pinto or kidney beans, or add a handful of corn kernels in Step 4.
Cheese Twist: For smoky depth, use pepper jack or smoked gouda instead of Mexican blend.
Vegetarian Option: Omit meats and sauté diced bell pepper, onion, and mushrooms with the seasoning; proceed as directed.
Serving Suggestion: Leftover dip makes a great topping for baked potatoes or quesadillas—just reheat and layer!

Prep Time: 10 min
Cook Time: 20 min