Texas Taco Dip Platter

Big, bold and bountiful, this Texas taco dip platter was born to party. One of our most crowd-pleasing appetizers, it’s loaded with savory, spicy, saucy and cheesy flavors. Build the dip layer by layer with ground beef, tomato sauce, beans, rice, veggies and cheese. Scooped up on a tortilla chip, every bite has a perfect balance of crunch and creaminess.

Best of all, this recipe from reader Kathy Young of Weatherford, Texas, is unfussy and ready to accommodate your tastes. Dial up the heat or make it mild; go wild with taco toppings or keep it simple. Everybody loves a good dip recipe, so serve it at your next game-day potluck, church fair or backyard party—any time you have a hungry crowd.

Texas Taco Dip Platter Ingredients

• Ground beef: A good 80/20 ground beef blend is our go-to for most recipes, but you can use a leaner 90/10 blend without missing the flavor.
• Onion: Chopped onions sizzle into the beef, adding flavor. White, yellow or red onions all work here.
• Canned tomatoes: Canned tomatoes taste delicious year-round. This recipe calls for both diced tomatoes and tomato puree to make a thick and slightly chunky sauce.
• Tomato paste: Super-concentrated tomato paste adds a jolt of savory umami.
• Spices: The taco dip has authentic southwestern character thanks to chili powder, ground cumin, garlic powder and salt.
• Ranch-style beans: Look for canned pinto beans in seasoned tomato sauce, aka ranch-style beans. You can use plain canned pintos if you prefer.
• Hot cooked rice: Make a batch of cooked rice to layer with the other ingredients. White rice is light and fluffy, while brown rice is more filling.
• Crushed corn chips: Break up corn chips by gently crushing them with a wooden spoon before you open the bag.
• Iceberg lettuce: Shredded lettuce adds a cool crunch to balance the kicky dip.
• Shredded cheddar cheese: A sprinkle of cheese tops the dip. Use mild, medium or sharp cheddar, whichever you prefer.
• Fresh vegetables: Scatter chopped tomatoes and onion over the dip for crunch.
• Sliced ripe olives: Briny, chewy canned olives are a go-to topping for taco dip.
• Picante sauce: Finish the dish with your favorite brand of picante salsa for extra heat.

Directions

Step 1: Brown the beef

In a Dutch oven, cook the beef and onion over medium heat until the meat is no longer pink. Break the meat into crumbles as it cooks. Drain any excess fat.

Step 2: Make the filling

Add the chili powder, ground cumin, garlic powder and salt to the pan. Stir in the diced tomatoes, tomato paste and tomato puree. Cover the pot and simmer for 1 hour and 30 minutes.

Editor’s Tip: Cooking spices in fat (also known as blooming) helps take off the raw edges and encourages the flavors to meld. After draining the meat, cook it with the seasonings for a minute before adding the other ingredients.

Stir in the beans and heat through.

Step 3: Layer the dip

On a large platter, build the dip in layers. First, add the meat mixture, then the rice, corn chips, cheese, onion, lettuce, tomatoes and olives.

Step 4: Serve

Serve the dip with additional corn chips and picante sauce, if you like.

Texas Taco Dip Platter Variations

• Lighten up: Use ground turkey instead of the ground beef for a low-fat alternative. The sauce is so flavorful, you may not even notice the switch.
• Play with seasonings: Add spices and herbs, such as oregano, paprika, coriander, cilantro, dried chiles and onion powder. Or, speed things up by using a homemade or store-bought taco seasoning instead of separate spices.
• Add veggies: Diced jalapenos, green or red peppers, corn, green onions or fresh garlic would add texture, color and flavor to the dish.
• Go smoky: Add canned green chiles or a teaspoon of smoked paprika to the pot.
• Turn up the heat: Shake in a generous dash of hot sauce if your party guests can handle spice.
• Cool off: Top the dip with a big dollop of guacamole or sour cream.

How to Store a Texas Taco Dip Platter

Store leftover Texas taco dip in the refrigerator. Cover the platter with storage wrap, or transfer the dip to an airtight container. (It might be messy, but it’ll still be tasty!)

Note that each element of the dip will keep best if stored separately, so if you know you’ll have leftovers, hold off on layering the dip or adding the diced veggies and cheese toppings. Store the bean-meat mixture, vegetables, cheese and rice in separate containers in the fridge, and keep the crumbled chips in an airtight bag at room temperature.

How long does Texas taco dip last?

In the refrigerator, the dip will keep up to three days. If you stashed the assembled dip, the lettuce and tomato toppings may get a bit soggy over time. If so, simply scrape them off and replace them with freshly chopped veggies.

How should you reheat Texas taco dip?

You can reheat the dip in the microwave or oven. Transfer the dip to an appropriate bowl or baking dish. Sprinkle a couple of teaspoons of water over the top of the dip to re-moisturize it. To microwave, cover with a damp paper towel and cook on high in short blasts of 30 seconds or so until heated through. To heat in the oven, cover the baking dish with foil and bake at 350°F until hot, about 30 minutes.

If you’re reheating the assembled dip, the cheese will melt and the crumbled chips will soften—perfectly fine. Top the heated leftovers with fresh lettuce and tomatoes to restore the crunch.

If you stashed the dip ingredients separately, reheat them separately. The microwave is easiest. First, heat the bean-beef mix, then the rice. Assemble as directed in Step 3.

Can you make Texas taco dip ahead of time?

Texas taco dip tastes best when served soon after it’s assembled. The different elements tend to get soft and meld together as they sit.

That said, you can definitely prepare elements of the dip ahead of time. Cook the beef, tomatoes and beans up to two days ahead. You can also cook the rice up to two days ahead. Store everything in the refrigerator and reheat before assembling the dip.

If you’d like a bigger head start, you can freeze the beef mixture and the rice (keep them separate). After preparing them, let them cool completely, then transfer to freezer-safe containers. They will freeze well for up to three months. Defrost in the refrigerator overnight before reheating.

Texas Taco Dip Platter Tips

Can you use dried beans in Texas taco dip?

Yep, you can absolutely swap in cooked dried beans for the canned in this Texas taco dip platter. Add the homemade beans as directed in Step 2, preferably along with a dash of bean broth for flavor.

What else can you serve with a Texas taco dip platter?

Few appetizers are as robust as Texas taco dip, so there’s no need to get overly fancy. Serve the dip with plenty of corn chips, tortillas, and sliced veggies like red or green peppers. Insider tip: This dip is extra-delicious spooned onto garlic bread or Texas toast.

You can also serve taco dip as a hearty side dish with Mexican-style dinners like tacos, enchiladas or burritos. Don’t forget the homemade guacamole!

Watch How to Make Texas Taco Dip Platter

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