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Chorizo Bean Dip

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Total Time
Prep: 25 min. Bake: 20 min.

By Taste Of Home Editorial Team

Recipe by Elaine Sweet

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

With its zesty Mexican flavors and tempting toppings, this dish is the first to empty on the appetizer table. I serve it with extra-thick tortilla chips for some serious scooping. —Elaine Sweet, Dallas, Texas

Peppers (Hot)

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Test Kitchen Approved

Chorizo Bean Dip

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Yield: 48 servings (1/4 cup each)
Prep: 25 min
Cook: 20 min
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Ingredients

  • 1 pound ground sirloin
  • 1/3 pound uncooked chorizo or bulk spicy pork sausage
  • 1 medium onion, chopped
  • 1 envelope taco seasoning
  • 2 cans (16 ounces each) refried black beans
  • 1 cup shredded Monterey Jack cheese
  • 1-1/3 cups salsa
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 2 cups guacamole
  • 6 green onions, thinly sliced
  • 1 cup sour cream
  • 1/2 cup minced fresh cilantro
  • 3/4 cup jalapeno-stuffed olives, sliced
  • Tortilla chips
Text Ingredients

Directions

  1. Crumble beef and chorizo into a large skillet; add onion and taco seasoning. Cook over medium heat until meat is no longer pink; drain.
  2. Spread the beans into a greased 13x9-in. baking dish. Layer with the meat mixture, cheese, salsa and ripe olives. Cover and bake at 350° for 20-25 minutes or until heated through.
  3. Spread guacamole over the top. Combine the green onions, sour cream and cilantro; spread over guacamole. Sprinkle with stuffed olives. Serve immediately with tortilla chips. Refrigerate leftovers.
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