We’re supercharging the classic Mexican 7 Layer Dip by adding an eighth layer, crispy beef. Serve on tacos for an easy mid-week meal.

Mexican 7 layer dip is my kind of comfort food. It is hearty and feels a little bit naughty, but this version is really quite healthy. We use Greek yoghurt instead of sour cream, and slices of avocado instead of guacamole. Serve it up with street tacos and let everyone dig in. It’s a fun, family dinner.
Jump to:
Mexican Layer Dip Ingredients
- Garlic
- Avocado
- Baby tomatoes
- Lime
- Spring onion
- Coriander
- Olive oil
- Cumin seeds
- Paprika
- Chilli flakes (opt.)
- Garlic powder
- Onion powder
- Beef mince
- Canned refried beans
- Greek yoghurt
- Salsa dip
- Cheddar and mozzarella grated cheese mix
- Mini soft tacos
See recipe card for quantities.
How to make Mexican Layer Dip
1. Turn on the grill in your oven. If you have a separate oven and grill, also turn your oven on low heat to warm the tacos later. Get out a dish that is also oven safe (or that you feel comfortable putting under the grill for a couple of minutes). I used a large deep salad bowl for 4 serves.
2. Let’s prepare our veggies. Peel and crush garlic. Deseed and peel avocado and slice thinly. Quarter tomatoes. Slice lime into wedges. Finely slice spring onions and chop coriander.
- 2 cloves garlic
- 1 ripe avocado
- 200g baby tomatoes
- 2 limes
- ⅓ bunch spring onions
- 1 bunch coriander
3. Place a deep frying pan over high heat. Add oil, garlic and spices (chilli flakes are optional). Stir until fragrant.
- 1 teaspoon olive oil
- 2 cloves crushed garlic
- 1 tablespoon cumin seeds
- 2 teaspoon paprika
- 1 teaspoon chilli flakes (opt.)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
4. Add beef mince and break apart to brown. Cook for 3-4 minutes until beef is cooked through then set aside.
TIP: If your beef is coming straight from the fridge, add a little at a time, and let it brown before stirring too much, otherwise the pan will cool and the beef will become watery.
- 500g beef mince
5. Spread the refried beans along the base of the dish. Lay out avocado slices.
You can serve your child each of the components separately. If so, put their portion of beans and avocado on their plate now.
- 400g can refried beans
- 1 ripe avocado
6. Dollop on Greek yoghurt in one layer, then salsa.
Add components to your child’s plate if you are serving these elements separately.
- 1 cup Greek yoghurt
- 300g salsa dip
7. Add the mince layer then scatter over cheese and put under the grill for two-three minutes, until cheese has melted. At the same time warm the soft tacos on a lower rack in the oven.
Again, add components to your child’s plate if you are serving these elements separately.
- 150g cheddar and mozzarella grated cheese mix
- 10 mini soft tacos
8. Top with tomatoes, coriander leaves and spring onions. Serve by scooping dollops of the dip into warm tacos and squeezing over wedges of lime.
If you served elements separately, add tomatoes, tacos and coriander to their plate now too.
- 200g baby tomatoes
- 1 bunch coriander
- ⅓ bunch spring onions
- 2 limes
Substitutions
- Vegetarian - To make this dish vegetarian, simply leave out the mince, and you have your conventional 7 layer dip.
- Gluten Free - Use gluten free soft tacos or swap for corn chips.
- Dairy Free - Skip the Greek yoghurt, you could add extra avocado to amp up the creamy texture, and use a dairy free cheese.
Kid-Friendly Variations
- To serve - If they prefer, you can serve the components of the dish separately, just reserve a portion of each element for them. Otherwise, they might find it easiest to eat the tacos if they are rolled up as burritos.
Equipment
You will need an oven, a grill (broiler), an oven safe dish, a deep frying pan, a stovetop.
Top tip
Make sure you use a heat proof serving dish that won’t get damaged under the grill (broiler).
Recipe
Mexican Layer Dip
Equipment
- Oven
- Grill (broiler)
- Oven safe dish
- Deep frying pan
- Stovetop
Ingredients
- 2 cloves garlic
- 1 avocado ripe
- 200 g baby tomatoes
- 2 limes
- ⅓ bunch spring onions
- 1 bunch coriander
- 1 teaspoon olive oil
- 1 tablespoon cumin seeds
- 2 teaspoon paprika
- 1 teaspoon chilli flakes opt.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 500 g beef mince
- 400 g canned refried beans
- 1 cup Greek yoghurt
- 300 g salsa dip
- 150 g cheddar and mozzarella grated cheese mix
- 10 mini soft tacos
Instructions
- Turn on the grill in your oven. If you have a separate oven and grill, also turn your oven on low heat to warm the tacos later. Get out a dish that is also oven safe (or that you feel comfortable putting under the grill for a couple of minutes). I used a large deep salad bowl for 4 serves.
- Let’s prepare our veggies. Peel and crush garlic. Deseed and peel avocado and slice thinly. Quarter tomatoes. Slice lime into wedges. Finely slice spring onions and chop coriander.2 cloves garlic, 1 avocado, 200 g baby tomatoes, 2 limes, ⅓ bunch spring onions, 1 bunch coriander
- Place a deep frying pan over high heat. Add oil, garlic and spices (chilli flakes are optional). Stir until fragrant.2 cloves garlic, 1 teaspoon olive oil, 1 tablespoon cumin seeds, 2 teaspoon paprika, 1 teaspoon chilli flakes, 1 teaspoon garlic powder, 1 teaspoon onion powder
- Add beef mince and break apart to brown. Cook for 3-4 minutes until beef is cooked through then set aside.TIP: If your beef is coming straight from the fridge, add a little at a time, and let it brown before stirring too much, otherwise the pan will cool and the beef will become watery.500 g beef mince
- Spread the refried beans along the base of the dish. Lay out avocado slices.You can serve your child each of the components separately. If so, put their portion of beans and avocado on their plate now.400 g canned refried beans, 1 avocado
- Dollop on Greek yoghurt in one layer, then salsa.Add components to your child’s plate if you are serving these elements separately.1 cup Greek yoghurt, 300 g salsa dip
- Add the mince layer then scatter over cheese and put under the grill for two-three minutes, until cheese has melted. At the same time warm the soft tacos on a lower rack in the oven.Again, add components to your child’s plate if you are serving these elements separately.150 g cheddar and mozzarella grated cheese mix, 10 mini soft tacos
- Top with tomatoes, coriander leaves and spring onions. Serve by scooping dollops of the dip into warm tacos and squeezing over wedges of lime.If you served elements separately, add tomatoes, tacos and coriander to their plate now too.200 g baby tomatoes, ⅓ bunch spring onions, 1 bunch coriander, 2 limes
Leave a Reply