Black Bean Taco Dip

This quick and simple Black Bean Taco Dip from Chef Frank Bristen is the perfect go-to dish for tailgate parties and casual entertaining.


For the black bean taco meat:
 1 tbsp mild olive oil
 2 lbs ground beef (about 4 cups)
 2 tbsp chili powder
 4 tsp salt
 2 tsp dried oregano
 2 tsp granulated garlic
 2 tsp granulated onion
 ½ tsp ground black pepper
 ½ tsp cayenne pepper
 ½ tsp ground cumin
 ¼ tsp ground cinnamon
 2 16-oz cans Creamy New Orleans Style Blue Runner® Black Beans
For the guacamole
 3 ripe avocados
 ¼ cup very finely diced red onion
 1 ½ tsp Tabasco® Jalapeño (green) pepper sauce
 1 tsp salt
 1 tsp fresh lime juice
To assemble the dip:
 1 cup sour cream
 ¾ cup chunky salsa
 1 ½ cups grated sharp cheddar cheese



Preheat oven to 350°.

Make the black bean taco meat

Heat the olive oil in a wide pot or pan over high heat. Add the ground beef and cook, stirring occasionally, until the meat is well browned.


Reduce heat to medium-low. Add the chili powder, 4 teaspoons of salt, the oregano, granulated garlic, granulated onion, black pepper, cayenne, cumin, and cinnamon. Cook, stirring occasionally, for 2-3 minutes.


Add the two cans of Blue Runner® Black Beans. Stir until well blended and cook, stirring occasionally, just until the beef and bean mixture is heated through. Remove from heat.


Transfer the beef and bean mixture to a shallow casserole or ovenproof serving dish. Spread to form a thin layer on the bottom of the dish.

Make the guacamole

In a mixing bowl, add the meat from 3 ripe avocados. Add the finely diced red onion, Tabasco® Jalapeno sauce, 1 teaspoon of salt, and lime juice.


 Using a large kitchen spoon, blend the ingredients together, using the spoon to chop and mash the avocados as you mix.

Assemble the dip in layers

Spoon the guacamole on top of the black bean taco meat mixture. Using a rubber spatula, spread the guacamole to form a thin layer.


Add the sour cream and gently spread to form a thin layer.


Add the salsa and gently spread to form a thin layer.


Sprinkle the top of the dip with the grated Cheddar cheese.


Place the dip in the preheated oven and bake just until the cheese is slightly melted, 8-10 minutes.


Remove from oven and serve at room temperature with corn tortilla chips.

You May Also Like:

Pastalaya à la Blue RunnerLouisiana is one of the top three rice-producing states in America but that doesn’t stop us from loving pasta, too! In fact, so many Italian immigrants (nearly 300,000) came to New Orleans between 1884 and 1924 that the French Quarter was dubbed “Little Palermo.” In this jambalaya recipe, we substitute rice for penne pasta and make it even easier by starting with Blue Runner Jambalaya Base. Bon appetit! (Or should we say “buon appetito!”) Serves 6
Brothy Beans and ToastSo you fell in love with avocado toast when it became the rage – now it’s time to expand your repertoire even further. First of all, Brothy Beans is fun to say. Second of all, it’s amazing for breakfast, lunch or any old time. Nurture yourself with this recipe as soon as you can.
Black Bean DipFor a healthier alternative to sour cream, try mixing in nonfat Greek yogurt.