WHAT IS 7 LAYER DIP?

7 layer bean dip is a classic Tex-Mex appetizer that is so universally loved it deserves its own star in the appetizer hall of fame. In this dish, fresh guacamole, salsa, refried beans, sour cream, tomatoes, shredded cheese and toppings are arranged in colorful layers. It’s simple but beautiful, and it’s so delicious that your tortilla chips will practically scream “dip me!” That’s the magic of a 7 layer dip.

WHAT TO MAKE NEXT: If you love this traditional 7-layer dip recipe, try our Buffalo Chicken Dip. You’ll love it because it’s a creamy mix of cheese, chicken and hot sauce, that makes the perfect game day party snack.

Instructions

This section shows how to make seven-layer dip, with step-by-step photos and details about the technique. For printable instructions and nutritional information see the recipe card below.

WHAT TO MAKE NEXT: If you love Mexican layered dips then you’ll love our Chili Cheese Dip. This perfect game day snack is full of chili flavor and gooey cheese! You can make it as mild or spicy as you like!

Make Seven Layer Dip Ahead

You can refrigerate this delicious dip for up to 3-4 days, so you can absolutely make it ahead and keep it in the fridge overnight. This will also help chill your dip so it’s firm and ready to serve.

How To Store

Refrigerate: Leftover 7 layer bean dip can be refrigerated for up to 3 days. Store in an airtight container or tightly wrap with plastic wrap. However, layers will start to separate some and it may become a bit watery.

Freeze: We don’t recommend freezing this Mexican dip.

Common Questions

PREPARE: Firstly, preheat the oven to 350°F. Then combine cheeses in a small bowl.

PREPARE: Firstly preheat oven to 350ºF. Then microwave the cream cheese in a large microwavable bowl for 30 seconds-1 minute, until it is melted and can be easily stirred.

PREPARE: Firstly, in a large crockpot, layer broth, white beans, diced carrots, diced celery, chopped onions, minced garlic, salt, pepper, rosemary, thyme and bay leaf. Then, stir to combine. Afterwards submerge the ham bone in the broth and beans.

MAKE BEEF MIXTURE : Firstly, in a large skillet over medium-high heat, brown the ground beef. Drain grease. Then add water and taco seasoning to the ground beef. Mix and simmer for a 2-3 minutes. Next, add refried beans and ½ cup of salsa to the cooked ground beef mixture. Stir to combine and remove from heat.

WHAT ARE REFRIED BEANS?

The term “refried beans” doesn’t mean that the beans have been fried twice. It comes from the Spanish name “frijoles refritos” or beans well fried. This Mexican side dish is traditionally made with pinto beans that are soaked in water to soften them and then fried in a pot or skillet with fat and seasonings. For our recipe, we’re using an Instant Pot, which cuts your cooking time drastically and leaves you free to do other things while your beans cook.

INGREDIENTS

This section explains how to choose the best ingredients for refried beans, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of the ingredients for refried beans in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Pinto beans: We’re using dry pinto beans that are rinsed and drained.
• Olive oil
• Onion
• Garlic
• Vegetable stock: You can also use chicken stock.
• Water
• Seasoning: Cumin, chili powder, oregano, salt, black pepper, cayenne pepper
• Lard: This is optional and follows the traditional method of making refried beans.
• Garnish: Chopped cilantro and crumbled quest blanco

INSTRUCTIONS

This section shows how to cook refried beans in the Instant Pot, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

COOK: In the Instant Pot on sauté function, sauté the onion in oil. Add the garlic and spices and sauté for a minute. Cancel sauté function. Add the cooking liquid and scrape the pot to unstick anything from the bottom. Add the beans. Stir. Lock the lid and seal the pot. Set to high pressure or manual setting for 40 minutes. Allow a 20 minute natural release. Release the remaining pressure. Drain beans, reserving the cooking liquid.

🔴 TIP: Sealing your Instant Pot. Make sure your sealing ring is in place before putting on the Instant Pot lid.

SERVE WHILE WARM: Top with crumbled queso blanco (white Mexican cheese) and cilantro. Or add sliced jalapeños, diced tomato and avocado.

HOW TO MAKE REFRIED BEANS AHEAD

Follow the instructions in this recipe and store your beans in the fridge (if using within one week) or freezer (within a few months) until ready to use.

HOW TO MAKE TRADITIONAL STYLE REFRIED BEANS

The traditional method of making refried beans requires soaking your beans until slightly soft. After soaking, cover your beans (and all other ingredients) in 2 inches of water in a pot and cook on high heat until boiling. Lower the heat to a simmer, cover and cook until beans are tender, about 2 hours. Then, drain the beans (but save the broth) and season with salt and pepper.

In a large skillet over high heat melt some lard, then add the beans and fry for several minutes, stirring. Mash them with a spoon adding back some of bean broth and continue mashing until your desired consistency. Season with salt and pepper as needed.

STORAGE TIPS

Refrigerate: Once cooked, refried beans will last about 3 to 4 days in the fridge when stored in an air-tight container. 

Reheating: To reheat refried beans, just add a little water and heat them up on the stovetop.

Freeze: Refried bean beans will keep frozen for several months. To freeze, first let them cool to room temperature. Then put them in heavy duty freezer bags or air-tight container.

Defrosting: Thaw them in the fridge or on the countertop. If they seem dry upon defrosting, just add a bit of water and oil when reheating.

WHAT TO SERVE WITH REFRIED BEANS

Serve refried beans with a healthy side dish, such as Instant Pot Mexican Rice, Cilantro Lime Rice, Mango Habanero Salsa, Pico de gallo, Restaurant Style Salsa, Carnitas Tacos, Chipotle Chicken Tacos or Fried Fish Tacos.

MORE INSTANT POT RECIPES

If you love cooking with your Instant Pot you’ll enjoy our Instant Pot chicken thighs with lemon butter sauce, Instant Pot carnitas, and Instant Pot chicken tortilla soup.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking (one of the keywords).

Beef and bean taco filling is a great quick and easy weeknight dinner, and pairs well with Air Fryer Taco Shells for an incredible Taco Tuesday meal. We have included a list of our favorite taco toppings and links to amazing recipes for guacamole, salsa and pico de gallo below. It also makes an excellent beef and bean burrito filling.

GROUND BEEF TACO FILLING INGREDIENTS

This section explains how to choose the best ingredients for beef and bean taco filling, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these taco beef filling ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Ground Beef: We recommend using a lean blend with 80-90% lean meat. You can also try ground turkey or chicken for this recipe.
• Water
• Chili Powder
• Cumin
• Onion Powder
• Garlic Powder
• Paprika: We used regular paprika, but if you like a bit of a smokey flavor, use smoked paprika.
• Dried Oregano
• Salt
• Black Pepper
• Cayenne Pepper
• Refried Beans: Use our easy to make Instant Pot Refried Beans or your favorite store bought brand.
• Restaurant Style Salsa: Try our super quick and delicious Restaurant Style Salsa recipe or use ready made salsa from the grocery store.

INSTRUCTIONS

This section shows how to cook easy taco meat on the stovetop, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

FINISH BEEF MIXTURE: First, add water and spices, then stir to combine and coat the meat with the spice mixture. Add refried beans and salsa. Stir again until well blended.

🔴 TIP: You can use this ground beef filling for many dishes, It tastes great as filling for tacos and burritos, but also as a topping for loaded beef nachos.

HOW TO MAKE BEEF TACO FILLING AHEAD

Beef and beans can be made up to 3 days in advance and stored in an airtight container in the fridge. Reheat slowly on the stove before serving it. Add a tablespoon of water to thin out, if necessary.

STORAGE TIPS

Refrigerate: Ground beef taco filling can be stored in an airtight container or ziplock bag in the fridge for up to 3 days.

Freeze: Leftovers can be frozen in a freezer safe container or bag for up to 3 months.

Defrosting: Beef and beans taco filling thaws well in the refrigerator over night.

Reheat: Reheat gluten free taco filling slowly on the stove before serving it. Add a tablespoon of water to thin out, if necessary.

WHAT TO SERVE WITH TACO FILLING

Tacos are a great meal to feed a crowd. You can serve this scrumptious beef and bean taco filling with Air Fryer Taco Shells and alongside all your favorite fillings, so everyone can build their own mouthwatering taco.

We love serving our homemade taco meat with:

• Cilantro Lime Rice
• Instant Pot Mexican Rice
• Instant Pot Black Beans
• Mexican cheese blend
• Guacamole or cut up avocado
• Pico De Gallo
• Salsa: mango habanero salsa, restaurant style salsa, salsa verde
• Sour cream: cilantro lime sour cream, dairy free sour cream
• chopped lettuce
• Jalapeños
• Fresh cilantro and lime wedges

You can also use this juicy and flavorful beef and bean filling to make the world’s best Loaded Beef Nachos.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking ground beef burrito filling.

We have also included some tips on how to turn gluten free loaded beef and beans nachos into a crowd pleasing nacho bar at your next Mexican themed fiesta.

LOADED BEEF NACHOS INGREDIENTS

This section explains how to choose the best ingredients for beef and beans nachos, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these easy loaded nachos ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Tortilla Chips: We used plain corn tortilla chips for this recipe, but you can get creative and try different flavors if you prefer. We do not recommend using “thin & crispy” chips because they will break when you lift them with the toppings.
• Queso Blanco: We love our recipe for homemade nacho cheese sauce. It makes these amazing nachos even more yummy. But if you are in a hurry use your favorite store bought brand.
• Beef and Beans: Follow our quick and easy recipe for ground beef taco filling or substitute your favorite taco meat.
• Sour Cream: You can also substitute plain Greek yogurt if you like to cut calories.
• Guacamole: Use homemade or store bought.
• Pico De Gallo: Use homemade or store bought.
• Olives: We used sliced black olives.
• Jalapeños: Sliced, pickled jalapeños add a little tangy and spicy kick to these nachos. You can also substitute diced fresh jalapeños or leave them out in case you don’t like spicy.
• Green Onions

INSTRUCTIONS

This section shows how to cook loaded nachos, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

FINISH BEEF MIXTURE: First, add water and spices, then stir to combine and coat the meat with the spice mixture. Add refried beans, salsa and sour cream. Stir again until well blended.

🔴 TIP: Use your favorite taco meat. You can substitute your favorite taco meat for the beef and beans mixture or just add refried beans without the beef for a vegetarian option.

🔴 TIP: Don’t skip layering your chips, Single layer loaded nachos will just be a plate of empty chips after you eat off the top layer.

ADD TOPPINGS: Drizzle the remaining queso blanco on top of the layered chips and garnish with desired toppings. Serve immediately.

🔴 TIP: Use ready made nacho toppings for convenience. Buy pico de gallo, guacamole and queso for quick nachos. Or use our recipes to make your own.

HOW TO MAKE LOADED BEEF NACHOS AHEAD

Beef and beans can be made up to 3 days in advance and stored in an airtight container. Reheat slowly on the stove before adding to nachos. Add a tablespoon of water to thin out, if necessary.

Homemade queso blanco can be made up to 5 days in advance and stored in an airtight container in the refrigerator. Reheat slowly on medium-low on the stove. Add a little milk to thin out, if necessary.

Cut up toppings up to 2 days in advance and keep them in the refrigerator.

STORAGE TIPS

Assembled loaded nachos need to be eaten immediately. You can store individual ingredients by themselves for a couple of days.

Refrigerate: Homemade queso blanco can be stored in an airtight container in the fridge for up to 5 days. Beef and beans can be refrigerated in an airtight container for up to 3 days. Cut up toppings keep in the refrigerator for up to 2 days.

Reheat: Queso blanco and beef mixture can be reheated on the stove over medium-low heat. You can adjust consistency by adding a bit of milk to the cheese sauce and water to the beef and beans.

NACHO TOPPINGS

Just like tacos, nachos can easily be personalized with different toppings. While the crunchy chips, tasty ground beef mixture and creamy cheese build the base for this scrumptious dish, it’s the fresh toppings that bring them to another level of delicious! We love topping our nachos with:

• Ground Beef Taco Filling
• Queso Blanco (Nacho Cheese Sauce)
• Instant Pot Black Beans
• Instant Pot Mexican Rice
• Pico de Gallo
• Guacamole: or diced avocado
• Sliced Black Olives
• Sour Cream: cilantro lime sour cream, dairy free sour cream
• Salsa: mango habanero salsa, restaurant style salsa, salsa verde
• Jalapeños
• Fresh cilantro and lime wedges

MORE RECIPES TO EAT WITH CHIPS

If you love love gluten free loaded beef and beans nachos you’ll enjoy our BBQ chicken nachos, Easy 7 Layer Dip, Hot Pizza Dip, Rotel Dip with Sausage, or Artichoke Spinach Dip with Cream Cheese.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking easy loaded beef nachos.

You can add some protein like grilled meat or fish to turn this easy salad recipe into a complete meal and serve it with some crusty bread. Asparagus and chickpea salad also makes an incredibly yummy gluten free and keto friendly side dish. You will love the blend of flavors and textures of this Greek inspired salad.

ASPARAGUS SALAD INGREDIENTS

This section explains how to choose the best ingredients for gluten free chopped asparagus salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

You may have all of these keto friendly asparagus side dish ingredients in your refrigerator or pantry and not need to make a trip to the grocery store. See recipe card below for ingredient amounts.

• Asparagus: We recommend using thin green asparagus for this recipe. Make sure you trim off the woody ends.
• Mixed Greens: Use whatever leafy greens you prefer.
• Chickpeas: Also known as garbanzo beans, need to be thoroughly rinsed to remove the canned flavor.
• Grape Tomatoes: We used grape tomatoes, because they are the perfect size for a chopped salad. You can also use cherry tomatoes, for example, or regular tomatoes cut into 1 inch pieces.
• English Cucumber: Adds a nice, fresh crunch to the salad.
• Red Onion
• Kalamata Olives: They add a nice tangy flavor to the salad.
• Feta Cheese
• Olive Oil: We prefer using extra virgin olive oil. Try to use high quality olive oil with this salad as the flavor of the oil really comes through.
• Lemon Juice: For best flavor use freshly squeezed lemon juice.
• Dried Oregano
• Salt
• Black Pepper

INSTRUCTIONS

This section shows how to make asparagus and chickpea salad, with step-by-step photos and details about the technique. For full instructions, nutritional information, to print the recipe or to have the recipe scaled to double or triple, see the recipe card below.

PREPARE: Boil the asparagus for 2 minutes. Then transfer to an ice water bath to cool. Remove from the water and pat dry.

🔴 TIP: Trim the woody ends off the asparagus, these will stay hard and are no joy to eat. You can skip parboiling, if you enjoy raw asparagus.

MAKE DRESSING: Combine all dressing ingredients in a small bowl and whisk well to emulsify.

🔴 TIP: Skip making a dressing. If you don’t want to make your own dressing, use ¼ cup of your favorite store bought dressing.

WHAT TO SERVE WITH SALAD

Serve asparagus salad as a healthy lunch, with a side of delicious bread or flavorful sandwich. We love Garlic French Bread, Garlic Knots, Copycat Lionhouse Rolls, Hot Ham and Cheese Sandwich bites or 3 Cheese Bombs, for example. You can even add some protein, such as grilled chicken, salmon, shrimp or steak.

This colorful, scrumptious and keto friendly chopped salad also works as a phenomenal side dish for Air Fryer Salmon, Air Fryer Tilapia, or Grilled Chicken Marinade with Lemon. To complete the meal serve some fluffy baked potatoes or grilled baked potatoes.

MORE SALAD RECIPES

If you love love asparagus salad you’ll enjoy our delicious Italian Salad, Antipasto Tortellini Salad, Salmon Pasta Salad, Greek Salad or fresh Caprese Salad.

Are you also a big fan of asparagus? Then you also enjoy our easy Air Fryer Asparagus and Air Fryer Prosciutto Wrapped Asparagus.

FREQUENTLY ASKED QUESTIONS

For perfect results every time, here are answers to the most common questions about cooking chopped asparagus salad with lemon vinaigrette.