Taco Bean Dip

by Laura

Today’s recipe for taco bean dip is one from my childhood. My mom got the recipe from a friend and it is one that I remember really enjoying.

My mom didn’t make it often but when she did it was a treat. I remember mainly having it at family parties. Each year we would have a progressive dinner with our extended family. Any time we had the appetizer at our house, I remember this being included in the selection my mom put out.

You serve it topped with sour cream, olives, and green onions. Personally, I like to have the toppings off to the side so you can top each individual serving with them.

Taco Bean Dip | realmomkitchen.com

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Taco Bean Dip | realmomkitchen.com

Taco Bean Dip


  • 1 lb ground beef
  • 1/2 onion, diced
  • 1 (10 3/4 oz) can tomato soup
  • 1 pkg. taco seasoning
  • 2 (16 oz) cans refried beans
  • 1 (8 oz) bottle medium taco sauce
  • 3 cups shredded cheddar cheese (or colby jack)
  • sour cream, slice olives, and green onion for topping


  1. Preheat oven to 400 degrees.
  2. In a large skillet, brown beef with the onion until fully cooked. Drain off any excess grease.
  3. Mix in the tomato soup and taco seasoning and allow to simmer for a few minutes.
  4. Then mix in the refried beans, taco sauce, and shredded cheese.
  5. Pour mixture into a 2 qt baking dish and bake at 400 degrees for 25 minutes.
  6. Garnish with sour cream, olives, and green onions. Serve with tortilla chips.
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1 comment

Karli March 5, 2015 - 11:18 am

I remember this dish from childhood as well. Every once in a while I’ll still find it at a party now 🙂


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