Mexican Lasagna Chip Dip

Mexican Lasagna Chip Dip

55 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m

“I'm not sure why it's called lasagna, but it is very good. A beef and refried bean mixture is buried in melted cheeses. Try serving it for a New Years or Super Bowl party.”

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Adjust Servings

Original recipe yields 1 9x13 inch dip



  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place ground beef and onions in a large, deep skillet. Cook over medium high heat until onions are soft and ground beef is evenly brown. Remove from heat.
  3. Drain beef and mix in salsa, refried beans, green chile peppers and black olives. Transfer mixture to a 9x13 inch baking dish. Layer with cream cheese slices. Top with Cheddar cheese.
  4. Bake in the preheated oven 10 to 15 minutes, or until cheese is melted.

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Reviews (55)

Rate This Recipe


this is the best mexican dip ever! i mix sour cream with the cream cheese and use a mexican cheese blend instead of just the cheddar. excellent!!

Butterfly Flutterby

Butterfly Flutterby

Wow - this is really good! The Lasagna in the title has to go though! This is a Tex Mex dish without a smidgen of Italian. I softened the cream cheese to the extent that I just mixed all of the ingredients in a bowl, by hand, and it did fine. I don't have a lot of patience anyway to cut 16 oz of cream cheese into little pats. I also mixed the shredded cheese in but won't do this next time as it needs that color for a topping. One son wouldn't touch this because of its' "gastric" appearance. He missed out! I served this as a small meal in between a late Sunday breakfast and dinner. Be warned - this makes a TON! It really filled the entire 9 x 13 pan! This is very filling and rich and is to be served with sturdy chips.



This was so delicious. I think it will easily become one of the favorites in our family.

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Amount Per Serving (18 total)

  • Calories
  • 279 cal
  • 14%
  • Fat
  • 20.6 g
  • 32%
  • Carbs
  • 11.8 g
  • 4%
  • Protein
  • 12.6 g
  • 25%
  • Cholesterol
  • 66 mg
  • 22%
  • Sodium
  • 640 mg
  • 26%

Based on a 2,000 calorie diet



previous recipe:

Mexican Layered Dip


next recipe:

Mexican Lasagna II