Taco Beef Dip

Taco Beef Dip | Bakewell Junction

Taco Beef Dip | Bakewell Junction

The big storm is over and I just finished shoveling snow for about four hours.  I’ve been trying to get this post written since the Super Bowl.  For Super Bowl, we planned to order pizza and not have a lot of work since there were only four and a half of us.  Now the story with the half person is that my friend and neighbor only stops in for a little while because her back doesn’t let her hang out and sit for long periods of time so she doesn’t eat very much.

I figured I would make a few things until we ordered pizza and some would be planned leftovers so I made my spinach dip, a double quacamole recipe, a few cut cheeses (pepper jack, cheddar and fontina), blue corn tortilla chips, pretzel sticks, pretzel crackers, two half trays of sausage and peppers, a double taco beef dip recipe, soft tortillas, my dried etna hot peppers (for the gutsy) and Venetians (recipe coming soon) for dessert.  As it turned out, we never ordered the pizza.  I know, it’s a lot of food but if I had planned to make a meal there would have been a lot more.

When I make this easy taco beef dip, I make it on the milder side and then those who want it spicy can make as spicy as they like.  Many years ago I used to get those recipe cards where they send you packets of a several every so often and I found this recipe on those cards.  I’ve been making this for many years and everyone loves it including me.  It works great in a sandwich or as a topping on chips.  So what did you make for Super Bowl?


Taco Beef Dip


  • 1 pound extra lean ground beef
  • 3/4 cup chopped onion
  • 1/3 cup ketchup
  • 1 1/2 tablespoon chili powder (I use mild chili powder)
  • 1/2 teaspoon salt or to taste
  • Hot pepper sauce, to taste
  • 1 16 ounce can red kidney beans (I substitute a can of refried beens)
  • Flour tortillas or tortilla chips


  • 1 cup shredded Cheddar cheese, optional (I buy a block of cheddar and shred it myself for better taste)
  • 1/2 cup stuffed green olives, chopped, optional (I skip this)
  • 1/2 cup green onions, sliced, optional (I skip this)
  • 1 tomato, diced, optional
  • lettuce, chopped
  • dried Etna peppers, optional


Step 1:  Place chopped onions in the bottom of a large skillet and crumble beef on top.  Turn the heat to medium and cook until the beef begins to lose it’s color.  The onions will begin to soften.  Turn the meat so it cooks evenly.  Do not let beef become crisp.

Step 2:  Mix the ketchup, chili powder, salt and hot pepper sauce into the beef mixture.

Step 3:  Chop kidney beans and add to the beef mixture.  Alternatively add the refried beans to the beef mixture.  Continue heating until simmering for 10 minutes.

Step 4:  Serve in a heat safe bowl and top with garnishes as desired.  Supply additional garnishes for everyone to build their own tortillas or serve with tortilla chips.

This recipe stores well in the refrigerator and tastes just as good as left-overs.


Recipe adapted from My Great Recipes.