This taco dip is a great alternative for taco night. It also makes a delicious appetizer for your next game-day spread. This dip is quick and easy. It’s made with lean ground turkey instead of beef, but don’t worry, the flavor is all there thanks to a combination of spices.
In this recipe, the taco meat is generously layered with refried beans, cheese, black olives, green onions and tomatoes, making it hearty and delicious!
If you need more easy appetizers? Try one of these great recipes:
Hot Sausage French Bread Pizza
To make this easy taco dip you will need
1 tablespoon Chili Powder
1 teaspoon Garlic Powder
1 teaspoon Kosher Salt, or to taste
½ teaspoon Onion Powder
½ teaspoon Cumin
¼ teaspoon Fresh Ground Black Pepper, or to taste
1 tablespoon Canola Oil
1 pound Ground Turkey, lean but not turkey breast
1 (8 ounce) can Tomato Sauce
1 (16 ounce) Can Refried Beans
½ cup Monterey Jack Cheese, shredded (or use your favorite shredded cheese)
Suggested Toppings
¼ cup Pitted Black Olives, sliced
2 tablespoons Green Onions, sliced
1 Tomato, seeded and diced
Corn Tortilla Chips, for serving
Sour Cream, for serving
Start with making a seasoning mix
Add the chili powder, garlic powder, salt, onion powder, cumin, and black pepper to a small bowl. Stir to mix well.
Cook’s notes
Here’s a tip to get rid of those stringy pieces that scream Turkey Meat. Before adding the ground turkey to the skillet, mix it gently with a fork. Don’t overwork the meat though, mix just enough to break up the pattern.
Brown the ground turkey
Heat the canola oil in a large skillet over medium-high heat. Add the ground turkey to the skillet and sprinkle with the seasoning mix. Stir to mix well. Cook the turkey until browned, approximately 5 minutes, stirring frequently and breaking up the pieces with a wooden spoon or spatula.
Add the tomato sauce to the skillet, stir well to combine. (I like to add just a little bit of water to the can and give it a swirl to get every last drop out.) Lower the heat to medium-low, cover and cook about 15-20 minutes, stirring occasionally. Remove the skillet from the heat.
While the ground turkey cooks
Preheat oven to 350°F
Add the refried beans to a small sauce pan, stir well to loosen. Cover the refried beans and set over low heat to warm through. Warming the refried beans will make them easier to spread.
Build the taco dip
Spread the refried beans in a deep dish, like a skillet, pie plate or small casserole dish. Make sure whatever you use is oven-safe. Top the refried beans with the taco meat and spread it in a thick layer.
You may have some taco meat left over; just refrigerate it for another use. Lunch taco salad perhaps? Spread the cheese on top in an even layer.
Now, here is where taste comes in. We like to add the black olives and green onions to the top, before the dip goes in the oven. The tomatoes we save for garnish. It’s up to you. Top the dip, before or after baking, it’s delicious either way!
Place the taco dip in the pre-heated oven for 10-15 minutes, or until the cheese is melted and it’s warmed through. Carefully remove the dip from the oven, add the remaining toppings and serve with tortilla chips and sour cream. Enjoy!
Serves 4-6
Taco Dip
Ingredients
- 1 tbsp. Chili Powder
- 1 tsp. Garlic Powder
- 1 tsp. Kosher Salt or to taste
- ½ tsp. Onion Powder
- ½ tsp. Cumin
- ¼ tsp. Fresh Ground Black Pepper or to taste
- 1 tbsp. Canola Oil
- 1 lb. Ground Turkey lean but not turkey breast
- 8 oz. can Tomato Sauce
- 16 oz. Can Refried Beans
- ½ cup Monterey Jack Cheese shredded (or use your favorite shredded cheese)
- ¼ cup Pitted Black Olives sliced
- 2 tbsp. Green Onions sliced
- 1 Tomato seeded and diced
- Corn Tortilla Chips for serving
- Sour Cream for serving
Instructions
- Preheat oven to 350°F
- Add the chili powder, garlic powder, salt, onion powder, cumin, and black pepper to a small bowl. Stir to mix well.
- Heat the canola oil in a large skillet over medium-high heat. Add the ground turkey to the skillet and sprinkle with the seasoning mix. Stir to mix well. Cook the turkey until browned, approximately 5 minutes, stirring frequently and breaking up the pieces with a wooden spoon or spatula.
- Add the tomato sauce to the skillet, stir well to combine. Lower the heat to medium-low, cover and cook about 15-20 minutes, stirring occasionally. Remove the skillet from the heat.
- While the turkey cooks, add the refried beans to a small sauce pan, stir well to loosen. Cover the refried beans and set over low heat to warm through.
- Build the taco dip , spread the refried beans in a an oven-proof, deep dish. Top the refried beans with the taco meat and spread it in a thick layer. Spread the cheese on top in an even layer.
- Add the black olives and green onions to the dip, before or after baking.
- Place the taco dip in the pre-heated oven for 10-15 minutes, or until the cheese is melted and it’s warmed through.
- Carefully remove the dip from the oven, add the remaining toppings and serve with tortilla chips and sour cream.