Six Feet Under Dip Recipe

Name: Six Feet Under Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon vegetable oil; 1 small onion, diced; 1 pound lean ground beef; 1 (1 ounce) packet taco seasoning mix; 2 cloves garlic, minced; 1/2 cup water; 1 (8 inch) flour tortilla, cut into strips resembling 'tombstones'; 1 tablespoon melted butter, or as needed; 1 pinch chili powder, or as needed; 2 (14.25 ounce) cans vegetarian refried beans; 1 cup sour cream; 1 cup salsa; 2 (15 ounce) cans black beans, drained and rinsed; 2 cups shredded Cheddar cheese; 2 bunches green onions, chopped; 1 bunch fresh cilantro, chopped (optional)

Servings: persons

1 teaspoon vegetable oil
1 small onion, diced
1 pound lean ground beef
1 (1 ounce) packet taco seasoning mix
2 cloves garlic, minced
1/2 cup water
1 (8 inch) flour tortilla, cut into strips resembling 'tombstones'
1 tablespoon melted butter, or as needed
1 pinch chili powder, or as needed
2 (14.25 ounce) cans vegetarian refried beans
1 cup sour cream
1 cup salsa
2 (15 ounce) cans black beans, drained and rinsed
2 cups shredded Cheddar cheese
2 bunches green onions, chopped
1 bunch fresh cilantro, chopped (optional)

1
Preheat oven to 450 degrees F (230 degrees C).
2
Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until softened and slightly browned, 5 to 10 minutes. Add ground beef, taco seasoning, and garlic. Cook and stir until beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease. Stir in water and simmer until beef mixture has thickened, about 10 minutes. Remove from heat and cool slightly.
3
Arrange the cut tortillas on a shallow baking sheet.
4
Toast tortilla in the preheated oven until stiff enough to stand up as 'tombstones' in the dip, about 5 minutes per side. Brush toasted tortilla with melted butter and sprinkle with chili powder. Tap off any excess powder.
5
Spread refried beans into the bottom of a 9x13-inch baking dish. Mix sour cream and salsa together in a small bowl; spread over refried beans. Sprinkle ground beef mixture atop salsa-sour cream layer. Top with a black bean layer; spread Cheddar cheese into a layer. Add green onions and cilantro as the top 'grass' layer. Arrange tortilla 'tombstones' in the 'grass'.

922

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
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 16 ingredients. The key ingredients include: 1 teaspoon vegetable oil, 1 small onion, diced, 1 pound lean ground beef, 1 (1 ounce) packet taco seasoning mix, and more.

Yes, Six Feet Under 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!

Six Feet Under Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions