Recipe Rating:
 1 Rating
Serves: 10-25 Easily
Prep Time:
Cook Time:


1 can(s) refried beans, spicy
2 pkg cream cheese, low-fat (8oz)
2 sour cream, lite (16oz)
2 pkg taco seasoning mix (i use low sodium)
1 lb ground chicken
1 can(s) black beans
1 can(s) tomatoes and chiles
1 pkg taco seasoning mix
1 jar(s) salsa (your choice)
8 oz mexican blend shredded cheese (i use 2 bags, i love cheese!)
1 iceberg lettuce head
1 jar(s) sliced jalapeno peppers (optional - on the side)
1 bottle cholula hot sauce (optional - on the side)
1 can(s) sliced black olives (optional - i don't like them at all, but for others...)
2 pkg scoops tortilla chips (or other chips)

The Cook

Michele Lavell Recipe
Lightly Salted
Hamilton, NJ (pop. 84,913)
Member Since Aug 2010
Michele's notes for this recipe:
Ok... This is not your typical Taco Dip or # layer dip. It has evolved! I should call it the Taco Beast!
Make it Your Way...

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This recipe makes enough for a decent sized party. Please don't think that you will have a lot left over. I always have to make extra if I want to have some at home! All of these ingredients can be played around with. Make it your own, but this is how I do it! I really hope you try it and enjoy! :o)
Saute/fry/whatever the ground chicken as you would ground beef. You can follow the packet directions for this, however to this budding saucy yumminess, add the Ro-Tel (or any tomatoes with chilis) and the black beans. You can also, if you feel the need add some fresh onion and/or pepper to this. It's up to you! When all done, set to the side to cool off a little.
In a regular 9X13 pan (I always use foil... less dishes leaves a happier cook!) spread out the refried beans. This is not a MUST HAVE for the recipe, but it makes it heartier and REALLY ups the protein!
In a large mixing bowl, blend the cream cheese, sour cream, and 2 packets of taco seasoning. I use my hand mixer and just whip the crap out of it til it's all blended! Then spread on top of the refried bean layer.
Now that you have 2 solid layers down and your ground chicken mixture has cooled, spread the chicken down as layer #3. Then spread whatever salsa you decided on over that.
At this point, I typically cover it in foil and put it in the fridge until I'm ready to go to wherever it is I'm taking this dip. I, personally, prefer to add the lettuce and cheese on right before serving. I can't stand wilty lettuce. It grosses me out, so I usually cut the lettuce (shred) right before putting it out.
So... last step, shred lettuce, put on the dip, add cheese on top of the lettuce and stand back!

I like to offer sides to my dip, so I typically put out a jar of sliced jalapenos (Mt. Olive is the BEST!!!) and Cholula Hot Sauce. Just trust me. If you can find these... you will SO not regret it!!!

1 comment

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user Amber Eschert amber525 - May 6, 2013
Have you ever tried it with ground beef instead of chicken? Does it come out just as good?

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