Cheesy Mexican Layer Dip Baked Sevenlayer with Extra Cheese

Quick Hook

Cheesy Mexican Layer Dip is my go-to for any party. Oh my gosh, that melted cheese pull gets everyone.
This dip mixes creamy, spicy, and salty flavors perfectly.

I first made a Baked Layered Mexican Dip years ago. It was a game changer for a Sunday match.
Honestly, people ate it faster than I could refill chips.

Fun fact: seven layer dips rose in popularity in the 1970s. That stat always makes me smile at potlucks.
This version turns the classic into a Cheesy Seven Layer Dip.

Brief Overview

This is a Tex-Mex comfort dish with simple roots. Think Layered Taco Dip With Refried Beans plus extra gooey cheese.
Difficulty is easy, mostly assembly with a quick meat sauté.

Prep time is about 20 minutes active.
Cook time is 8– 10 minutes to melt the cheese.
Total time sits around 30– 40 minutes for most cooks.

Yields about 8 10 appetizer servings with chips. It feeds 6 12 depending on appetite and snacking style.
Serve warm for best experience, or cold if pressed.

Main Benefits

Top benefit: protein and fiber from beans and meat. This Mexican Layered Bean Dip feels indulgent but satisfying.
It’s perfect for game day or casual weeknight fun.

What makes this recipe special? The melted top. Baked Seven Layer Dip with Cheese adds comfort for crowds.
It’s also flexible for vegetarian swaps or less spice.

I learned one trick the hard way. Warm the refried beans first or layers slide.
Also don’t walk away under the broiler it scorches fast.

This Party Tex-Mex Dip is reliably loved every time. It’s a layered celebration of textures and bold flavors.
Now, onto the ingredients.

Ingredients Main Ingredients (grouped by stage)

Base & Protein

• 15 oz (425 g) refried beans, canned. Smooth and slightly drained.
• 1/2 lb (225 g) ground beef or turkey, or 1 1/2 cups (360 g) cooked black beans, mashed.
• 1 tbsp (15 ml) olive oil (if cooking meat).
• 1 tbsp (8 g) taco seasoning, or homemade mix: 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp smoked paprika, pinch salt. Quality tips: pick refried beans without strange additives. Use lean ground beef 85/15 for flavor.

Creamy Layers

• 1 cup (240 g) sour cream or Greek yogurt.
• 1 tbsp (15 ml) lime juice.
• 1/2 tsp (2 g) garlic powder. Quality tip: use full-fat sour cream for richness.

Guacamole

• 1 cup (230 g) guacamole, about 2 medium avocados mashed.
• Or mash 2 ripe avocados with 1 tbsp (15 ml) lime, 1 2 tbsp red onion, 1 tbsp cilantro. Quality tip: avocados should give a little when pressed.

Fresh Layer

• 1 cup (240 g) fresh salsa or pico de gallo, drained.
• 1 medium tomato, seeded and diced (optional).

Cheese & Toppings

• 2 cups (200 g) shredded cheddar + Monterey Jack blend.
• 1/4 cup (35 g) sliced black olives (optional).
• 3 green onions, thinly sliced.
• 2 tbsp (8 g) cilantro, chopped.
• 1 2 jalapeños, sliced.

To Serve

• Tortilla chips, warmed tortillas, or veggie sticks.

Seasoning Notes

Essential combos: taco seasoning plus a squeeze of lime. Chili and cumin are the backbone. Add smoked paprika for depth.

Flavor enhancers: a splash of hot sauce. A little chopped cilantro. Fresh lime brightens everything.

Quick swaps: sour cream → plain Greek yogurt equal amounts. Refried beans → mashed black beans 1 1/2 cups (360 g) . Ground meat → seasoned lentils.

Equipment Needed

• 9×13-inch (23×33 cm) shallow baking dish. Use 8×8-inch (20×20 cm) if halving.
• 8 10 inch (20 25 cm) skillet to brown meat.
• Mixing bowls, spatula, spoon.
• Cheese grater, knife, cutting board. Household alternatives: oven-safe pie dish for baking. Use a large frying pan instead of skillet.

I once served this Cheesy Mexican Layer Dip to a packed living room. It disappeared fast. People called it a Party Tex-Mex Dip and a Baked Seven-Layer Dip with Cheese.

Honestly, it’s the easiest showstopper you’ll make.

Cooking Method

Prep Steps Get everything ready first. Chop tomatoes, slice scallions, and shred cheese. Mash avocados and mix the sour cream with lime, garlic, salt and pepper.

Lay out ingredients in bowls. This mise en place saves time. Honestly, I learned this after one chaotic Super Bowl. It changed my life.

Time saver: brown meat while grating cheese. Or use pre-cooked beans to skip meat. Safety reminder: cook ground beef to 160° F ( 71° C) . Always wash hands after handling raw meat.

step-by-step Process

1. Warm refried beans on low. Spread evenly in the dish.
2. Brown ground beef with taco seasoning. Drain fat and cool slightly.
3. Layer beans, then meat, then guacamole. Smooth gently.
4. Spread sour cream mixture over guac. Spoon salsa on top.
5. Sprinkle 2 cups shredded cheese evenly. Add olives and jalapeños.
6. Bake at 375° F ( 190° C) for 8– 10 minutes . Broil 1– 2 minutes for a golden top.

Visual cues tell you when the dip is done. Beans should be soft and spreadable. Meat must be fully browned, no pink.

Cheese should be bubbling and melted. If broiling, watch closely to avoid burning. Let rest 3 5 minutes before serving.

Critical temperature points matter. Meat to 160° F ( 71° C) . Oven at 375° F ( 190° C) . Broiler blast for 1– 2 minutes only.

Pro Tips Use freshly shredded cheese. It melts way better. Warm beans first so layers stick. For a smoky kick, add 1 tablespoon chipotle in adobo to the sour cream.

Common mistakes to avoid: don’t pour watery salsa over layers. It makes the dip soggy. Don’t over broil the top. Burnt cheese ruins a party.

make-ahead options Assemble without baking. Refrigerate up to 12 hours . Bake right before guests arrive. Leftovers keep for 3 days in the fridge.

I call this my go-to party dip. It sits between a classic Cheesy Mexican Layer Dip and a Baked Seven Layer Dip with Cheese.

People call it a Party Tex-Mex Dip or a Seven Layer Taco Dip. Trust me. More cheese, fewer regrets.

Recipe Notes quick chat about this dip

Oh my gosh, this Cheesy Mexican Layer Dip is the kind of thing people fight over. I once brought it to a Super Bowl party and a friend asked for the recipe three times.

It’s basically a Baked Layered Mexican Dip with an extra cheesy crown. Easy to make. Big on comfort.

Serving Suggestions

Serve in a shallow dish so every chip gets all layers. Use sturdy restaurant style tortilla chips. Warm flour tortillas are lovely too.

Pair the dip with a cold Mexican lager or a lime agua fresca. For sides, think cilantro lime rice or tiny elote cups.

If you want variety, make a platter with veggies. This is a true Party Tex-Mex Dip moment. Guests love the Layered Taco Dip With Refried Beans contrast.

Storage Tips

Cool completely before covering. Refrigerate in an airtight container up to three days. If you baked it, reheat in the oven for best texture.

Preheat to 375° F ( 190° C) and warm for 8 10 minutes until cheese bubbles. Let rest 3 5 minutes before serving.

You can freeze layers without guacamole or fresh salsa. Freeze sturdy layers only, up to two months. Thaw overnight in the fridge and add fresh toppings after reheating.

Variations

Make a vegetarian Mexican Layer Bean Dip by swapping cooked black beans for meat. Use Greek yogurt instead of sour cream for a tangy lighter option.

For smoky heat, fold chipotle into the sour cream. Seasonal swap: summer tomatoes or winter roasted poblano peppers both work great.

This recipe scales easily.

Nutrition Basics

Per serving, expect roughly 300 350 calories. It gives a decent protein boost from beans or meat. Fat comes mostly from cheese and sour cream.

Use lean meat or low-fat yogurt to cut calories. Fiber increases if you use black beans, making this a more filling Layer Dip.

Fun fact: dips make parties feel cozier. Honestly, the Cheesy Seven Layer Dip vibe here is all about sharing. Try the Baked Seven Layer Dip with Cheese version once.

You’ll be asked to bring it again.

Conclusion Go make it. Don’t stress the plating. Scoop, smile, and enjoy. Everyone will love this Refried Beans Layered Dip.