Seven Layer Dip

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Traditionally, a bean dip is one of those easy throw-together finger foods… but for my family, it’s dinner. What I love about this seven layer dip recipe is that you (yes, you) can completely make it your own. I recommend following my advice for the first three layers, but finish it off however your heart desires.

This healthy bean dip is incredibly easy but there are a lot of steps, so let’s jump on in.

How to Use Cooked Rice

A great way to use yesterday’s cooked rice that you made way too much of is in this dip. But if you don’t have any left over, go ahead and start some cooking as your first step.

Cook the rice according to the package instructions – you want roughly three cups of cooked rice for the bean dip. Always, always substitute chicken, beef, or veggie stock for water when cooking rice. It adds tons of flavor.

While the rice is cooking, move on to the rest of the recipe.

Next, Start the Refried Beans

In a medium stock pot over medium-high heat, melt the butter and lard. All ingredient measurements are listed in the recipe below.

Drain the beans and add them to the pot. Allow everything to come to a gentle boil and warm throughout, stirring to prevent sticking.

After about five minutes, use a potato masher and start to mash the beans (right in the pot over the heat). Once they’re partially mashed, let them simmer a bit longer. Lower the heat AND stir so they don’t burn.

Mash the beans again (and again) until they are a smooth texture. Taste them and add an appropriate amount of salt. Set aside.

I have a whole post on Homemade Refried Beans if you want more information on those.

Taco Meat from Ground Beef

To make the taco meat, add the ground beef to a heavy bottomed pan or cast iron skillet along with the taco seasoning. Cook over medium-high heat until the meat has browned. Use a wooden spatula to break up the meat and prevent it from sticking while it browns. When the meat is browned throughout, set it aside.

Make your own taco seasoning! This is my blend:

Mexican-Style Red Rice

If you’re making fresh rice, start this step after the rice has finished cooking.

Melt the lard in a medium stock pot over medium heat. Add the cooked rice and tomato paste to the lard OR add the lard and tomato paste directly into the pot of cooked rice. Stir until the tomato paste has coated the rice.

Next, add the butter and salt to the rice, stirring until the butter is melted. Remove the pot from the heat and set aside.

You’re Finished Cooking! Time to Assemble the Seven Layer Dip

Once the cooking is out of the way, assemble the dip in an appropriately sized 3 quart bowl or pan. A trifle bowl makes a lovely display for this bean dip.

Spread the Refried beans in an even layer on the bottom of the bowl, followed by the meat, and then the rice. Top with a layer of shredded cheese. (I use a raw Monterey Jack or Sharp Cheddar.)

Next, add the mashed avocado. You can mix the avocado with some red onion and a pinch of salt or make a full guacamole. Then, top the avocado with the salsa and finally, a layer of sour cream.

Serve the delicious taco bean dip at room temperature with chips. I use a large spoon to divide the dip up, ensuring I get every layer for each portion. These ingredients also work really well for burritos!

Leave a comment below letting me know if you tried this recipe and what you thought! Post pictures of your dip and tag @marvelandmake so I can see your creation.

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