Layered Chicken Taco Dip Recipe

4.67 from 9 votes

With layers of guac, beans, sour cream, salsa, and ground chicken, this no-bake chicken taco dip has everything I love about tacos in dip form. Perfect for parties!

Prep Time5

Cook Time10

Cool Time15

Total Time30

Course: Appetizer

Cuisine: American, Mexican

Servings: people

Calories: 319kcal

Author: Becky Hardin

Equipment

2½-Quart Baking Dish

Ingredients

1 tablespoon olive oil
1 pound ground chicken *
1 ounce taco seasoning 1 packet
½ cup tomato sauce
16 ounces refried beans 1 can
16 ounces guacamole 1 container
24 ounces salsa 1 jar
16 ounces sour cream 1 container**
shredded lettuce
2 cups shredded Mexican blend cheese
1 cup diced tomatoes

For Serving (Optional):

chopped fresh cilantro for garnish
tortilla chips or crackers, pretzels, veggies, etc. for dipping

Instructions

Heat the oil in a skillet set over medium heat. Add the ground chicken and taco seasoning. Break up the chicken with a spoon and stir in the tomato sauce.
1 tablespoon olive oil, 1 pound ground chicken, 1 ounce taco seasoning, ½ cup tomato sauce
Cook for 10-12 minutes, stirring occasionally, until the chicken is cooked through. Remove the pan from the heat and let it cool for 10-15 minutes.
While the chicken cools, spread the refried beans in an even layer in the bottom of a 9x9-inch baking dish.
16 ounces refried beans
Spread the guacamole over the beans, followed by the sour cream, salsa, and cooled ground chicken mixture.
16 ounces guacamole, 24 ounces salsa, 16 ounces sour cream
Top with shredded lettuce, cheese, diced tomatoes, and chopped cilantro. Serve with your favorite dippers.
shredded lettuce, 2 cups shredded Mexican blend cheese, 1 cup diced tomatoes, chopped fresh cilantro, tortilla chips

Notes

*Use ground chicken; or swap for ground beef or turkey. See tip below if you prefer to use shredded or leftover chicken.

**Swap sour cream for plain Greek yogurt for a lighter option.

Tips:

This dip is totally customizable! Feel free to swap out or add in other ingredients as desired. Corn kernels, black olives, diced jalapeños, green chiles, and lots of other ingredients would work great.
Be sure to allow the chicken to cool slightly before layering in, so it doesn't turn the shredded lettuce soggy. I actually prefer to make the chicken ahead of time so that it's already chilled when I make my dip.
Spice things up by using spicier cheese or adding diced chilies.

Use Shredded Chicken: This recipe is great for using up leftover shredded cooked chicken or even store-bought rotisserie chicken. Mix 3 cups with the taco seasoning and layer it into the dip as instructed.

Storage: Store taco dip in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this dip.

Nutrition