Ground beef, cream cheese, cheddar, salsa, beans, jalapeños, chiles—layered into one spicy, melty chip dip bake.

this recipe

Okay, so this dip? Wasn’t born in a test kitchen or at some perfectly staged blog shoot. It came from my old roommate’s “I don’t know what I’m doing but I’m starving” era—and I mean that in the best way. We had leftover chili, a half-used block of cream cheese, and one of those bulk jars of jalapeños that you only buy once and somehow never finish. (You know the one.)

Anyway, she tossed it all in a baking dish, added shredded cheese (of course), and baked it until it looked like something you’d regret… but in the best way. We scooped it up with the last of the stale tortilla chips and ate in total silence. Just wide eyes and nods. That’s how Mexican Lasagna Chip Dip made its way into my heart—and then, years later, to every party I attend where I want to be remembered.

Why You’ll Love This Mexican Lasagna Chip Dip Recipe?

So let’s be real for a sec—there are dips, and then there’s this. This isn’t a polite little bowl of guac or a dainty ramekin of hummus. Nope. This is a fork-it-straight-out-of-the-dish, hot-lava cheese pull, spicy, creamy, hearty-as-heck kind of thing.

What makes it pop? It’s layered like a lasagna, but there’s no pasta—just that bold combo of beef, beans, salsa, and two kinds of cheese. And then you hit a surprise pocket of warm cream cheese and it’s like, what just happened to my mouth and how do I make it happen again?

It’s the kind of dip that doesn’t just feed a crowd—it makes them follow you into the kitchen for the recipe while you’re still trying to scrape the baked-on cheese from the dish.

Ingredient Notes:

You don’t need to overthink it. I mean, if you want to get fancy, sure—but this dish loves a shortcut.

• Ground Beef – This is your foundation. I’ve also used ground turkey, even crumbled chorizo once when I was feeling wild. It all works.

• Onion – Dice it up fine and let it soften while browning the beef. It sweetens up just enough to balance the salsa heat.

• Salsa – Honestly? Whatever jar you like. Smoky chipotle? Go for it. Extra-chunky? Heck yes.

• Refried Beans – Don’t skip these. They give the whole thing that thick, hearty dip consistency.

• Canned Chili with Beans – This adds spice and body. Use what you love. Yes, even leftover homemade chili works here.

• Green Chiles & Jalapeños – The dream team of spice. But listen, if you’re feeding toddlers or spice-averse adults, scale back or sub in bell peppers.

• Black Olives – I personally love that salty, briny bite. But hey, olives are polarizing. If they’re not your thing, no hard feelings.

• Cream Cheese – Thin slices melt better than plopping a brick in the middle (ask me how I know). Don’t try to skip this part—it’s what makes it lasagna-esque.

• Shredded Cheddar – Pile it on. Use sharp cheddar or a blend with Monterey Jack if you’re feeling jazzy.

How To Make Mexican Lasagna Chip Dip?

1. Preheat your oven to 350°F. Easy. Standard. Let’s move on.
2. Brown the beef and onions together. Medium-high heat, cook till the beef’s no longer pink and the onions are soft. You want everything golden and a little browned—flavor, baby.
3. Drain off the grease. Unless you like your dip with a lot of slick. Been there. Not ideal.
4. In a big ol’ bowl, stir it all up. Beef, salsa, refried beans, chili, green chiles, olives, jalapeños—the whole gang. Stir until it looks like taco filling meets chili meets… something you’d make after two margaritas.
5. Layer half of that meaty mix into a baking dish. I use a 9×13. But honestly? If you’re just feeding yourself and a friend, halve it and go with an 8×8.
6. Lay down the cream cheese slices. Don’t overthink it. Layer them across like cheese tiles.
7. Top with the rest of the beef mixture. Spread it around gently. No need to be precious.
8. Top with cheddar. As much or as little as you like. I say “much.”
9. Bake for 40–45 minutes. Until it’s bubbling like a hot tub and the cheese is golden.
10. Cool slightly. Serve warm with chips. Preferably the sturdy kind so you don’t lose half your chip in the dish. But if you do? No shame in using a spoon. I’ve done it. You’ve done it. We’ve all done it.

Storage Options:

This keeps surprisingly well. Just pop the dish (or what’s left of it) in the fridge, covered, for up to 4 days. I reheat individual scoops in the microwave, or throw the whole thing back in the oven at 325°F for about 15 minutes to revive the crispy edges.

Also—and I say this with zero regret—I’ve scooped this onto a tortilla, added eggs, and made it into breakfast tacos. Delightful.

Variations and Substitutions:

This dip doesn’t need to be strict. Got a picky eater? Dairy-free cousin? No problem.

• Swap the beef for turkey, sausage, or a vegetarian meatless crumble.

• Use homemade chili instead of canned.

• Try pepper jack for a spicier, meltier top.

• No cream cheese? Use a thin layer of sour cream after baking (but it’s not the same).

• Add corn, bell peppers, or even a layer of crushed tortilla chips between layers.

What to Serve with Mexican Lasagna Chip Dip?

Honestly? Chips are a given. But here are some fun ideas:

• Thick Tortilla Chips – The unsung heroes. Don’t bring thin ones to this party.

• Soft Flour Tortillas – Scoop and fold like a mini-taco.

• Crudités – For a “we’re trying to be balanced” moment.

• Rice or Nachos – Layer it onto nachos and bake again for the world’s cheesiest two-in-one.

Frequently Asked Questions:

Can I make this ahead?
Yes! Assemble, cover, and refrigerate. Then bake when ready. Just tack on 5–10 minutes extra baking time.

Can I freeze it?
You can, but I’ve found the texture gets a little funky once cream cheese is involved. If you must, freeze before baking for best results.

Can I make it less spicy?
Absolutely. Use mild salsa, skip the jalapeños, and use fewer chiles. You’re in charge here.

So, if you’re looking for a dip that’s comforting, chaotic in the best way, and ridiculously addictive, this Mexican Lasagna Chip Dip is it. It’s not fancy. It’s not refined. But it is unforgettable.

Give it a try—then tell me how fast it disappeared at your place. Or what weird swap you made that ended up being genius. I wanna hear it all.

Keep the Flavor Coming – Try These:

The Best Pecan Pie Recipe

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Mexican Lasagna Chip Dip

This Mexican Lasagna Chip Dip combines seasoned ground beef, refried beans, salsa, chili, green chiles, jalapeños, cream cheese, and cheddar into a hearty baked dip perfect for serving with tortilla chips at any gathering.

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Servings

Ingredients

1x2x3x

• 1 pound ground beef
• 1 cup diced onion
• 1 16-ounce jar salsa
• 1 16-ounce can refried beans
• 1 16-ounce can chili with beans
• 2 4-ounce cans chopped green chile peppers
• 1 2-ounce can sliced black olives, drained
• 1 2-ounce can jalapeños, drained
• 2 8-ounce packages cream cheese, sliced thin
• 2 cups shredded cheddar cheese

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Instructions

 

1. Preheat the oven to 350°F (175°C). Prepare a 9x13-inch baking dish by lightly greasing or spraying it with nonstick cooking spray.

Cook the beef and onion:

1. In a large skillet over medium-high heat, cook the ground beef with the diced onion until the beef is browned and the onions are softened. This should take about 8–10 minutes. Drain off any excess grease.

Mix the filling:

1. In a large mixing bowl, combine the cooked beef and onion with the salsa, refried beans, chili with beans, green chile peppers, black olives, and jalapeños. Stir well until thoroughly combined.

Layer the dip:

1. Spread half of the beef mixture evenly into the bottom of the prepared baking dish. Layer the cream cheese slices over the beef mixture. Then, spread the remaining beef mixture on top. Finish by sprinkling the shredded cheddar cheese evenly over the surface.

Bake:

1. Place the baking dish in the preheated oven and bake for 40 to 45 minutes, or until the cheese is melted, bubbly, and golden around the edges.

Serve:

1. Allow the dip to cool slightly before serving. Serve warm with sturdy tortilla chips or fresh vegetables for dipping.

Notes

To make this recipe gluten-free:

• Ensure the refried beans, chili, salsa, and canned green chiles are labeled gluten-free (some brands may contain additives with gluten).
• Use gluten-free tortilla chips for serving.
• Always check the cream cheese and shredded cheddar for hidden sources of gluten (some pre-shredded cheeses may include anti-caking agents that contain gluten).

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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