Taco Dip

November 1, 2013 by Kari Karch

Impress your party guests with this delicious Taco Dip recipe from Kari Karch, the Kenmore In-House Chef.


preparation time
15 mins

cook time




16 MSR 3 refried black beans

2 pounds ground beef

2 garlic cloves minced

1.25 ounces package taco seasoning mix

2 tablespoons water

4 MSR 3 diced green chilies drained

1 cup salsa

1 tablespoons hot sauce

1 cup sour cream

3 avocados

2 limes juiced

0.25 red onion minced

2 tablespoons cilantro chopped

2 cup shredded cheese

2 green onions sliced

2 cup shredded lettuce

1 cup chopped fresh tomato

1 cup chopped black olives


Step 1

In a saut pan, cook the ground beef and garlic then drain. Then return to the pan and mix with taco seasoning, 2 Tbsp. water & hot sauce. Drain excess and set aside in a bowl.

Step 2

On a large festive tray, spread the beans in an even circular shape. Leave room around the edges for the garnish. Top with the ground beef & press down the layers. Sprinkle green chilies over. Smooth salsa onto next layer and top with cheese. Bake in the oven at 450 degrees for 15-20mins until cheese is melted.

Step 3

While that's cooking, cut up 3 avocados and spoon into a glass bowl. Add lime juice, onion, cilantro & season with salt and pepper.

Step 4

Once dip is removed from the oven, layer on avocado mix, lettuce, black olives, tomatoes & green onions.

Step 5

Place your sour cream in the end of a resealable bag. Cut the corner off. Squeeze sour cream on top of guacamole in festive designs!

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.