Taco Dip

After many years of enjoying this dish I thought “this is not just party food, this is tacos in a pan!”

Many years ago when I married into the Miller family I became the grateful recipient of a wealth of delicious recipes. This recipe was always served at our New Years Eve party. When prep cooking ingenuity strikes, its best to just go with it. If serving a large crowd, I prep the dip in 1 large casserole dish, but for an easy meal for a small family, splitting the dip in half then freezing half for later makes for an easy meal your family will love. If serving as a main, add any taco fixings you like, tortillas, Spanish rice, and a fruit salad for a great meal.


3 lbs Falkner Farms ground beef, cooked 1 can refried beans (low-fat, or fat-free variety is fine) 1 large bottle (16 oz.) taco sauce, mild or spicy 2 packages taco seasoning 16 oz sour cream 16 oz. mozzarella cheese, grated

Tortillas, salsa, chips, diced tomatoes, jalapeno, avocado ect… to serve


Brown beef in a large skillet, breaking up beef in small pieces as you cook it. Falkner Farms beef is very lean, so there should not be a need to drain much fat at all. Add beans and taco seasoning, stirring to combine. Add to a greased 13 x 9 casserole dish or 2- 9 inch casserole dishes (if splitting the dip up in two portions). Add sour cream and taco sauce and spread over beef/bean mixture. Top with cheese.

Bake at 375 for 35-40 minutes, (covered for first half of the cooking time) or until the cheese is bubbly and mixture is piping hot.

Serve with chips as a dip/appetizer or tortillas as a main meal.

This dish freezes beautifully. Simply cover with plastic wrap and then foil and it is ready to freeze. Make things easy on yourself by writing the heating instructions on the foil with a sharpie marker. When ready to eat, simply thaw, remove plastic wrap and bake as directed.