This baked Ground Beef and Bean Dip comes together fast, making it a great last-minute recipe for a hot dip when you need something quick and easy! It’s perfect to bring to Super Bowl parties, holiday parties, or just a family gathering. There are only 5 ingredients, from the refried beans on the bottom to the cheesy layer on top. Dip tortillas chips into this easy warm appetizer and chow down!
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This easy ground beef bean dip is one of those recipes you can fall back on because it’s so simple. Just 5 ingredients, pile on a plate, pop it in the oven, and done.
I have grown up with this hot dip recipe – my mom used to make it for dinner sometimes, probably when she didn’t feel much like cooking.
And that’s one of the great things about it – it’s very scaleable. You can make more for a larger crowd, or make less if you feel like having a small plate for dinner. Maybe with a side salad if you’re wanting some extra veggies.
As either an appetizer or a dinner, this dip with refried beans and ground beef is incredibly simple and virtually fool proof – if you want less of anything, just use less; if you want more, just use more.
Although the more you use, the longer it will likely take to get everything warm and melty, so just keep that in mind.
If you’re hosting a gathering and looking for more dips, you have to check out this roasted garlic cashew dip, too. Or if you need even more options, be sure and check out these other quick and easy appetizer ideas.
But for now, read on to see detailed instructions and step by step photos for this baked bean and beef dip.
Grab these ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Ground beef – I like to use a lean ground beef so there’s not a lot of fat to drain off but use whatever you have on hand.
- Refried beans – my family likes the non fat refried beans, but use whatever your family prefers.
- Olives – you’ll want black olives here, of any size. If you have smaller ones you may only need to cut them in half.
- Tomatoes – I typically make this recipe with cherry tomatoes, but really any tomato will do. You just want to be sure and cut them into bite-sized pieces.
- Cheese – pre-shredded cheese is best in this recipe – I often get a Mexican blend of pre-shredded cheese and use that. You can grate your own but the cheese can be oily if you do.
How to make beef and bean dip
This recipe is so easy, and there’s just two simple steps to putting it together.
- Prep the ingredients, then
- Assemble and bake!
Prep the ingredients
Tip for seasoning your ground beef
You can use the ground beef seasoning in this recipe for other things too!
I often rely on Paula Deen’s House Seasoning, which is just salt, pepper, and garlic powder, thrown together in certain measurements. I usually make a batch and store it in a container, using it when my meal needs a little something extra.
Ground beef: cook once, eat twice
This recipe calls for half a pound of ground beef, but most ground beef is sold in 1 pound increments.
Not to worry! You can cook up the full pound, use half for this ground meat bean dip, then save the other half for a different recipe. I like to use it to make a small version of my easy nacho salad.
Assemble the ingredients & bake
Before you start assembling everything, turn your oven to 350 degrees F so that by the time the plate is ready to go in the oven it’s all the way warmed up.
What to serve with this ground beef bean dip
My family has some favorites for this dip (namely tortilla chips), but there are lots of options! Here are some ideas:
- chips,
- crackers,
- bread (either in small chunks or thins slices of a baguette), and
- cut veggies (like carrots or celery).
Need a few more gluten free appetizers? Check these out:
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Quick 30-Minute Baked Ground Beef Bean Dip
Equipment
- A large pan
- A large, oven-safe dinner plate
- A hot pad
Ingredients
- 1 cup refried beans non fat
- ½ pound lean ground beef
- 1 teaspoon table salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 cup quartered black olives
- ½ cup diced cherry tomato
- 1 ½ cups pre-shredded cheese
Instructions
- Place a large pan on the stove, turning the heat to medium. Put the ground beef in the pan, separating into small pieces with a wooden spoon. Measure out the the table salt, pepper, and garlic powder and cook until no longer pink (around 5-7 minutes)
- While the ground beef is cooking, use a sharp knife and cutting board to cut the cherry tomatoes and black olives into quarters (or halves, depending on size). Set both aside until you’re ready assemble the dip.
- Before you assemble the dip, preheat your oven to 350 degrees F.
- Take a spoon and one large dinner plate and spread the refried beans evenly onto an oven-safe plate.
- Place the ground beef evenly on top of the layer of refried beans. Next place the quartered olives evenly over the ground beef, followed by the diced tomato.
- Sprinkle the shredded cheese in an even layer over everything and place in the oven for 15 minutes. Use a hot pad to remove the plate once the cheese is melted and slightly browning along the edges of the plate.
Notes
- If your ground beef has a lot of grease after it cooks, drain it before adding it onto the layer of refried beans.
- This recipe works best with pre-shredded cheese. If you grate it from a block of cheese, the dish tends to end up oily.
- This dish is very versatile – if you want more or less of an ingredient feel free to add or remove as you like.
- While the recipe only calls for half a pound of ground beef, you can cook a whole pound of ground beef and save the rest for another recipe, like this easy nacho salad.
Sarah
I really like this recipe, it’s very easy to put together. Sometimes I’m in the mood for a dip without sour cream and cream cheese but still with the taco vibe, so I make this and add a little cumin and chili powder to taste. Thanks for the great, flexible recipe!
Taryn Solie
I’m so glad you like this dip Sarah – love that you add a couple extra spices to it!
Nicki
I made this to bring to a super bowl party and was a big hit. It’s the kind of recipe where I usually have all those ingredients and it was super easy to make. Added bonus that it’s naturally GF (host has gluten allergies). I like yummy recipes that work for a group and I don’t have to think too much.
Taryn Solie
I’m so glad it was a hit Nicki! Thanks for the review 🙂