The Ultimate Hot Taco Layer Dip

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This easy Hot Taco Layer Dip is perfect for tailgating. This vegetarian appetizer is made with easy homemade refried beans, creamy hummus, corn salsa and cheese. Perfect for scooping with chips!



1 Tbsp oil
2 cloves garlic, minced
2 (16oz) cans Bush’s Pinto Beans, drained and rinsed
Juice from one lime
1 tsp cumin
1 tsp chili powder
1/2 tsp salt

3/4 cup hummus
1/2 cup jarred salsa
12 tsp taco seasoning (depending on your taste preference)
1 (4oz) can diced green chiles (optional- make sure they are well-drained as they will add a little moisture to the dish)

1 (16oz) can corn, drained
1/2 cup diced red onion
1/2 cup diced tomatoes
1 jalapeno, minced (optional)
2 Tbsp minced cilantro
juice from one lime
1/4 tsp salt

1 cup shredded cheese
1/2 cup sliced green onions


  1. In a large cast-iron skillet, sauté garlic in oil over medium heat for 2 minutes.
  2. Add beans, lime juice, cumin, chili powder and 1/2 tsp salt. Sauté 5 minutes.
  3. Use a potato masher to mash to the desired consistency. If baking in a cast-iron skillet simply remove from heat and spread refried beans evenly over bottom of skillet. (If baking in a pan, you can make the beans in any skillet then transfer to a 9×9 pan or other baking dish.)
  4. In a bowl, mix hummus, salsa, taco seasoning and chiles (if using) and spread evenly over bean layer.
  5. In a bowl, mix corn, onion, tomatoes, jalapeno, cilantro, lime juice and salt. Stir to combine and then layer over the hummus mixture.
  6. Top with shredded cheese.
  7. Bake at 400 degrees F for 15 minutes. Top with green onions after removing from the oven. Serve warm.


My cast-iron skillet is about 10 inches across the bottom.

Feel free to add other toppings like guacamole, salsa, diced avocado, olives, etc!

You can make this spicy by using jalapeno in the corn salsa and hot green chiles. You can also add cayenne pepper to the hummus mix or even use spicy hummus!