7 Layer Dip, the Tex-Mex Classic, with a Bonus: Taco Beef!

7 Layer Dip

This 7 layer dip is a crazy-good Tex-Mex favorite that Michelle Ezratty Murphy of Phoenix brings to Super Bowl, Cinco de Mayo and other fiestas. Her delicioso recipe is stacked with the classic seven, of course, and then she takes things to the next level of delicioso with 1 extra ingredient. It’s hearty, it’s filling, it’s carne! Michelle adds a bonus row of ground beef, seasoned with her own mix of chile powders and spices. ”The taco beef takes this dish from appetizer to meal in a minute. The flavor of the cumin and chili powder add to the already delicious flavors,” she explains.

Here are Michelle‘s signature eight layers, in order: 1) refried beans, 2) Mexican crema or sour cream, 3) guacamole, 4) taco beef, 5) pico de gallo, 6) shredded cheese, 7) sliced black olives, and 8) scallions. Muchísimas gracias to Michelle, one of our favorite homecooks here at Familia Kitchen, for this killer recipe, just in time for Cinco de Mayo festivities. And gracias to you, too, Texas for being the birthplace of this addictive dip that tastes like 1,000 calories per bite and is everyone we know’s favorite way to load up tortilla chips.

7 Layer Dip Mexican Recipe v2
Michelle’s 7 layer dip is actually 8, in this order: 1) refried beans, 2) Mexican crema or sour cream, 3) guacamole, 4) taco beef, 5) pico de gallo, 6) shredded cheese, 7) sliced black olives, and 8) scallions.

Michelle — who P.S. is also the super-talented photographer of our Familia Kitchen Cookbook — is famous in her circle for this dish. She tells Familia Kitchen she starts making it on the regular every May. “Cinco de Mayo always inspires me to make fun and easy food that everyone craves and always likes,” the gifted homecook explains. “This 7 layer dip with the bonus 8th layer of seasoned taco meat can be a meal, side dish or appetizer and is easy to transport to parties.”

Plus, “no oven needed, because it’s served chilled,” she adds.

Even though she knows Cinco is not an official Mexican holiday, the day still offers a great excuse to get together with people she loves and toast the beckoning of summer. “I usually make this when I’m feeding a crowd. I’ll be making it for Cinco de Mayo, and also during the summer when we invite friends over and sit outside drinking cerveza.”

Watch how Michelle builds this Tex-Mex masterpiece, one delicioso layer at a time.

Michelle’s tweaks go beyond the bonus beef. “I also use pico de gallo instead of the expected salsa. I like the bigger chunks of tomato and chopped cilantro, which add a fresh kick to this recipe. Salsa I find makes this dip too watery.”

Don’t be daunted by the length of this recipe, she says. “This dish is actually pretty simple to pull off. Making 7 layer dip is pretty easy, even though it has a lot of components.  My family always knows that if I’m rushing to get this dip out for a party, I may cheat and open a can of refrieds instead of making the beans from scratch (homemade is always better, but not always the easiest). And honestly, no matter how you make it, it’s always a crowd and family pleaser.”

To try more of Michelle‘s sabroso fare, check out her Familia Kitchen popular recipes, including these Tex-Mex favorites: Sweet tamale cakes with salsa verde & pico, Arizona burrito with carne asada, and super nachos with beef and guac in every bite.

Ready to Make 7 Layer Dip with a Special 8th Layer?

7 Layer Dip, the Tex-Mex Classic, with a Bonus: Taco Beef

5.0 from 1 vote
Recipe by Michelle Ezratty Murphy Cuisine: Mexican


Prep time


Cooking time


In the Fridge




  • 2 cups refried beans (ingredients below)

  • 2 cups sour cream or Mexican crema

  • 2 cups guacamole (ingredients below)

  • 2 cups taco beef (ingredients below)

  • 2 cups pico de gallo (ingredients below)

  • 2 cups shredded cheese (cheddar, Monterey Jack, and/or Mexican blend)

  • 1/2 cup back olives, pitted, sliced,

  • 1/2 cup scallions, chopped

  • For the Refried Beans
  • 1 1/2 Tbsp olive oil

  • 1 onion, small, finely chopped

  • 1 jalapeño, seeded

  • 1/2 tsp kosher salt

  • 4 cloves garlic, minced

  • 1/2 tsp chile powder

  • 30 oz pinto beans (2 cans), rinsed and drained

  • 1/2 cup water

  • 1/4 bunch cilantro, finely chopped

  • 1 scallion, finely chopped

  • 1 lime, freshly juiced

  • For the Guacamole
  • 4 avocados, medium

  • 2 tomatoes, medium, diced

  • 2 serrano chiles, medium, finely minced

  • 1/2 white onion, medium, diced

  • 2 cloves garlic, finely minced

  • 1 lime, juiced

  • 1 tsp salt, or to taste

  • 1/3 cup cilantro, minced

  • 1/8 tsp cumin

  • 1/2 tsp Mexican oregano

  • For the Seasoned Taco Beef
  • 1 Tbsp chile powder

  • 1/4 tsp garlic powder

  • 1/4 tsp onion powder

  • 1/4 tsp crushed red pepper flakes

  • 1/4 tsp dried oregano

  • 1/2 tsp paprika

  • 1/2 tsp ground cumin

  • 1 tsp kosher salt

  • 1 tsp black pepper

  • 1 lb ground beef

  • 2 tsp avocado or vegetable oil

  • 1/2 cup water

  • For the Pico de Gallo
  • 6 to 8 Roma tomatoes, chopped and seeded

  • 1/2 red onion, small, chopped

  • 1/2 small bunch cilantro, chopped

  • 1 lime, juiced

  • 1/2 tsp salt


  • Make the Refried Beans
  • In a medium pot, heat olive oil on medium heat.
  • Stir in the finely chopped onion and green pepper. Sprinkle the salt over the mixture and sauté for about 2 to 3 minutes, or until the onion is translucent and the green pepper is soft.
  • Add the garlic and sauté for another 1 to 2 minutes.
  • Add the chile powder and stir well.
  • Pour in the drained beans and water. Stir well, cover and simmer for about 5 to 6 minutes, on medium heat.
  • Remove the lid, and check to make sure that the beans are tender and can be mashed with a fork. Bring the heat to low. With a masher, press the beans. They will be very wet, but continue mashing until you find the consistency you like. The refried beans should be somewhat thick. This will take about 2 to 3 minutes of mashing, so that all of the liquid is absorbed into the beans.
  • Turn off the heat. Stir in the cilantro, scallions and lime juice. Taste for salt.
  • Set aside.
  • Make the Seasoned Taco Beef
  • In a small bowl, mix all the spices together. Set aside.
  • In a large pan on medium high heat, drizzle 2 tsp oil.
  • Crumble and fully cook the ground beef. Sprinkle the taco seasoning over the beef and coat by stirring. Add the water and stir. Simmer for 3 to 5 minutes until the water fully combines with the seasoning and beef.
  • Set aside.
  • Make the Guacamole
  • In a large bowl combine all ingredients and mash until reaching desired consistency.
  • Set aside.
  • Make the Pico de Gallo
  • Place the chopped tomatoes, onion and cilantro in a bowl. Add lime juice and salt. Gently mix.
  • Set aside.
  • Build Your 8 Layer Dip
  • In a pan no larger than 8” x 8,” build your dip, layer by layer, in this order: 1) refried beans, 2) sour cream or Mexican crema, 3) guacamole, 4) taco beef, 5) pico de gallo, 6) shredded cheese, 7) black olives, and 8) scallions.
  • Refrigerate for at least 1 hour.
  • Serve chilled with tortilla chips, freshly made or store-bought.


  • If you like things on the milder side, use 1 green bell pepper instead of the jalapeño, says Michelle.

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