Five Layer Taco Dip Recipe

Name: Five Layer Taco Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; Nonstick cooking spray; 1 1/2 cups crushed tortilla chips, divided; 1 pound ground beef; 1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows; 1 cup prepared salsa; 1 cup sour cream; 1 avocado, halved, peeled, pitted, and cubed; 1 cup grated extra-sharp Cheddar (4 ounces); 1 tablespoon chili powder; 2 teaspoons onion powder; 1 teaspoon ground cumin; 1 teaspoon garlic powder; 1 teaspoon paprika; 1 teaspoon dried oregano; 1 teaspoon sugar; 1/2 teaspoon salt

Servings: persons

1 tablespoon olive oil
Nonstick cooking spray
1 1/2 cups crushed tortilla chips, divided
1 pound ground beef
1 (1.25-ounce) packet taco seasoning mix, or homemade Taco Seasoning, recipe follows
1 cup prepared salsa
1 cup sour cream
1 avocado, halved, peeled, pitted, and cubed
1 cup grated extra-sharp Cheddar (4 ounces)
1 tablespoon chili powder
2 teaspoons onion powder
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon sugar
1/2 teaspoon salt

1
Heat the oil in a large skillet over medium-high heat.
2
Preheat the broiler.
3
Spray a broiler-proof 9-inch pie plate with nonstick cooking spray.
4
Spread 1 cup of the crushed chips over the bottom of the pie plate.
5
Brown the beef in the skillet, breaking it up with a fork, until the meat is no longer pink, 5 to 7 minutes.
6
Pour off the drippings and add the taco seasoning.
7
Continue cooking, stirring occasionally, until most of the liquid has evaporated.
8
Transfer the meat to the pie plate, spreading it on top of the chips.
9
Spread the salsa over the meat and then the sour cream over the salsa.
10
Scatter the avocado cubes over the sour cream.
11
Top with the cheese.
12
Broil 4 inches from the heat until the cheese is melted and bubbling, 3 to 5 minutes, watching carefully to see that the cheese doesn't burn.
13
Top with the remaining tortilla chips.
14
Serve hot.
15
In a small bowl, combine the chili powder, onion powder, cumin, garlic powder, paprika, oregano, sugar, and salt.
16
Use immediately, or store in an airtight container at room temperature for up to 6 months.

570

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon olive oil, Nonstick cooking spray, 1 1/2 cups crushed tortilla chips, divided, 1 pound ground beef, and more.

Yes, Five Layer Taco Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Five Layer Taco Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions