Mexican Lasagna Chip Dip
This Mexican Lasagna Chip Dip is a hearty layered baked dip made with seasoned beef, beans, salsa, cream cheese, jalapeños, and cheddar cheese, served warm with tortilla chips for an easy crowd-pleasing appetizer.
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Ingredients
- 1 lb ground beef
- 1 c diced onion
- 1 16-oz jar salsa
- 1 16-oz can refried beans
- 1 16-oz can chili with beans
- 2 4-oz cans chopped green chile peppers
- 1 2-oz can sliced black olives drained
- 1 2-oz can jalapeños, drained
- 2 8-oz packages cream cheese sliced thin
- 2 c shredded cheddar cheese
Instructions
Preheat the oven.
- Preheat the oven to 350°F.
Cook the beef and onion.
- In a large skillet over medium-high heat, cook the ground beef and diced onion until the onion is softened and the beef is evenly browned.
Drain the beef.
- Remove the skillet from the heat. Drain the cooked beef thoroughly.
Prepare the filling.
- Transfer the drained beef to a large mixing bowl. Add the salsa, refried beans, chili with beans, chopped green chile peppers, jalapeños, and black olives. Stir until fully combined.
Layer the dip.
- Spread half of the beef mixture into a 9 x 13-inch baking dish. Arrange the sliced cream cheese evenly over the top. Spread the remaining beef mixture over the cream cheese layer.
Add the cheese topping.
- Sprinkle the shredded cheddar cheese evenly over the top.
Bake the dip.
- Bake for 40 to 45 minutes, or until the cheese is melted and bubbling.
Serve.
- Serve warm with tortilla chips.
Notes
To make this Mexican Lasagna Chip Dip gluten free, confirm that the salsa, refried beans, chili with beans, chopped green chiles, jalapeños, olives, cream cheese, and shredded cheddar are certified gluten free or free from hidden gluten-containing additives if needed for strict dietary requirements. Packaged chili and some processed cheeses can occasionally contain gluten-based thickeners or additives, so label-checking is especially important. Serve with certified gluten-free tortilla chips.