Ingredients:

  • 1 lb lean ground beef
  • 2 tbsp olive oil
  • 4 tbsp taco seasoning
  • 1/4 cup water
  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1 tsp lemon juice
  • 16 oz refried beans
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup diced tomatoes
  • 1/4 cup diced red onion
  • 2 tbsp chopped fresh cilantro
  • 1 sliced jalapeño

Instructions:

  1. Heat the olive oil in a skillet over medium-high heat. Add the lean ground beef, breaking it into small crumbles with a spatula.
  2. Once browned and no longer pink, stir in 3 tablespoons of taco seasoning and water. Simmer for 3–5 minutes until the liquid has reduced to a thick glaze.
  3. Drain the meat through a fine-mesh strainer to remove all excess grease and let it cool.
  4. In a medium bowl, combine the softened cream cheese, sour cream, remaining 1 tablespoon of taco seasoning, and lemon juice.
  5. Beat with a hand mixer or whisk until the mixture is velvety and completely smooth.
  6. Spread the refried beans evenly across the bottom of a 9-inch round glass serving dish.
  7. Spread the creamy taco dip mixture over the beans using an offset spatula.
  8. Layer the cooled ground beef over the cream layer.
  9. Finish by sprinkling the shredded cheddar cheese on top and garnishing with diced tomatoes, red onion, cilantro, and sliced jalapeños.
  10. Chill in the refrigerator for 60 minutes to improve structural integrity before serving.