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Yummy Mexican Lasagna Dip

Yummy Mexican Lasagna Dip

All the bold, cheesy layers of Mexican lasagna turned into a hot, shareable party dip. Scoop it up with tortilla chips and watch it disappear.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 10

Ingredients
 

Main Ingredients

  • 1 tbsp olive oil
  • 1 lb ground beef 80/20 preferred
  • 1 cup chopped onion
  • 1 tbsp minced garlic
  • 2.5 tbsp taco seasoning
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 10 oz diced tomatoes with green chiles, drained
  • 15 oz black beans, rinsed and drained
  • 1 cup corn kernels frozen or canned, drained
  • 0.75 tsp fine salt to taste
  • 0.5 tsp black pepper
  • 1 tbsp fresh lime juice
  • 16 oz refried beans
  • 8 oz cream cheese, softened
  • 0.75 cup sour cream
  • 0.5 cup thick salsa
  • 2.5 cup shredded Mexican cheese blend, divided
  • 0.5 cup sliced green onions for topping
  • 0.25 cup chopped cilantro for topping
  • 1 tbsp minced jalapeño optional, for heat

Instructions

Preparation Steps

  • Heat oven to 375°F. Lightly oil a 9-inch square baking dish.
  • Warm olive oil in a large skillet over medium heat. Sauté onion until tender, 3–4 minutes.
  • Add ground beef. Cook, breaking it up, until browned. Drain excess fat.
  • Stir in garlic, taco seasoning, cumin, and chili powder. Cook 1 minute to bloom the spices.
  • Mix in tomatoes, black beans, and corn. Simmer 3–4 minutes. Season with salt, pepper, and lime juice. Remove from heat.
  • Blend cream cheese, sour cream, and salsa in a bowl until smooth and spreadable.
  • Spread half the refried beans in the dish. Top with half the cream mixture, 1 cup shredded cheese, and half the beef mixture.
  • Repeat layers with remaining refried beans, remaining cream mixture, and the rest of the beef. Finish with the remaining 1.5 cups cheese.
  • Bake 18–22 minutes until hot and bubbling. Broil 1–2 minutes to brown the top if desired.
  • Rest 5 minutes. Garnish with green onions, cilantro, and jalapeño. Serve warm with tortilla chips.

Notes

Variation ideas: Swap ground beef for turkey or chorizo. Add a thin layer of small tortilla strips between layers for a true lasagna vibe. Stir a spoonful of chipotle in adobo into the cream layer for smoky heat.
Make-ahead and storage: Assemble up to 24 hours in advance, cover, and refrigerate. Bake an extra 5–10 minutes from cold. Leftovers keep 3–4 days; reheat gently in a 325°F oven until warm.
This recipe is an original creation inspired by classic Yummy Mexican Lasagna Dip flavors. All ingredient ratios and instructions are independently developed.