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+ servings

Ranch Taco Dip with Fresh Corn Avocado Bacon Salsa

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 -10

Ingredients

  • 1/2 cup shredded pepper jack cheese
  • 1 cup shredded sharp cheddar cheese

Sour Cream Bean Layer

  • 1 16 oz. can refried beans
  • 1 cup sour cream
  • 1/2 teaspoon dry ranch seasoning mix
  • 1/2 teaspoon ground cumin

Ranch Taco Beef Layer

  • 1 pound lean ground beef
  • 1 4 oz. can mild diced green chilies
  • 1 teaspoon dry ranch seasoning mix
  • 1 tsp EACH garlic pwdr, chili pwdr
  • 1/2 tsp EACH salt, onion pwdr, gournd cumin
  • 1/4 teaspoon cayenne pepper

Corn Avocado Bacon Salsa

  • fresh corn kernels raw, from 1 ear of sweet corn
  • 1 large Avocado, chopped
  • 1-2 Roma tomatoes, chopped
  • 2 tablespoons finely chopped cilantro
  • 1/2 tablespoon lime juice
  • 5 strips bacon, cooked and crumbled (optional)
  • freshly cracked salt and pepper to taste

Ranch Drizzle

  • 1/4 cup milk
  • 4 tablespoons mayonnaise
  • 1 1/2 teaspoons dry ranch seasoning mix

Garnish

  • hot sauce to taste
  • Fritos for serving much better than tortilla chips with this!

Instructions

  • Mix together the Sour Cream Bean Layer Ingredients and spread in the bottom of a 9“ oven proof skillet or oven pie/casserole dish. Evenly layer with 1/2 cup pepper jack cheese.
  • Brown beef then stir in remaining Ranch Taco Beef ingredients/seasonings. Layer beef with 1 cup sharp cheddar cheese.
  • Bake at 350F for 20 minutes or until cheese is melted.
  • Meanwhile, in a medium bowl, mix together Corn Avocado Bacon Salsa Ingredients.
  • In a second small bowl, whisk together Ranch dressing ingredients.
  • When ready to serve, top baked skillet with Corn Avocado Bacon Salsa and drizzle with ranch.
  • Serve with fritos (not tortilla chips – the fritos make this!)