A Southwestern-inspired delight! This layered dip features the rich, savory flavor of ground buffalo, perfectly seasoned and layered with creamy guacamole, tangy sour cream, and all your favorite taco toppings. It's the ultimate crowd-pleaser for parties and gatherings.

Follow The Directions

01

Step

Preheat oven to 350°F (175°C). Lightly coat a 9x13 inch baking dish with non-stick cooking spray. (5 minutes)

02

Step

Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. Add the ground buffalo and cook, breaking it up with a spoon, until browned, about 8-10 minutes. Drain off any excess fat. Sprinkle the contents of one taco seasoning packet over the buffalo and onion mixture; stir well to combine. (15 minutes)

03

Step

In a separate small bowl, combine the remaining taco seasoning packet with the refried beans. Mix thoroughly. Spread the seasoned bean mixture evenly across the bottom of the prepared baking dish. (5 minutes)

04

Step

Layer the buffalo and onion mixture over the bean mixture, followed by the guacamole and sour cream. Sprinkle the black olives, green onions, and jalapenos (if using) evenly over the sour cream layer. Top with the shredded Cheddar cheese. (10 minutes)

05

Step

Bake in the preheated oven until the cheese is melted and bubbly, and the dip is heated through, about 20-25 minutes. (25 minutes)

06

Step

Let cool slightly before serving with your favorite tortilla chips or vegetables.

For best results, use freshly made guacamole. Store-bought guacamole can be used in a pinch, but the flavor won't be as vibrant.
Adjust the amount of jalapenos to your preferred level of spiciness, or omit them altogether for a milder dip.
Feel free to substitute other toppings like diced tomatoes, shredded lettuce, or a drizzle of hot sauce.
This dip can be assembled ahead of time and refrigerated until ready to bake. Add about 10 minutes to the baking time if baking from cold.
Consider broiling for the last minute to brown the cheese