Loaded, meaty, and unapologetically bold—this taco dip is stacked with flavor and a solid kick from El Yucateco’s XXXtra Hot Habanero Sauce. Built for football. Or just because.
Ingredients
- 1 ½ lb - 80/20 ground beef
- 1 bell pepper, diced (any color)
- 1 small red onion, diced
- 2 oz - El Yucateco XXXtra Hot Habanero Sauce, plus more for serving
- 3 tbsp - taco seasoning, homemade or store-bought
- 1 (16 oz) can refried beans
- ¾ cup - Mexican Crema (or sour cream)
- ½ cup - chunky salsa
- ½ cup - shredded cheddar cheese
- ½ cup - shredded Monterey Jack cheese
- Tortilla chips, for serving
Preparation
- In a skillet over high heat, cook the ground beef, bell pepper, and onion until the beef is browned and the onions are translucent. Season with taco seasoning and stir in the El Yucateco XXXtra Hot Sauce. Cook for another 2 minutes, then set aside.
- In a dip plate or shallow dish, layer the refried beans, followed by the crema or sour cream, salsa, the cooked beef mixture, and shredded cheese.
- If desired, use a kitchen torch to melt the cheese until bubbly and golden.
- Top with additional El Yucateco Hot Sauce and serve with tortilla chips.