Gluten Free Layered Taco Dip

When you want to make a lasting impression, but need to meet the needs of many, make this gluten free layered taco dip. It’s just as easy as making tacos, but using chips instead of taco shells. Everyone raves about it, and you’ll look like a pro! You don’t have to wait for the next Super Bowl to enjoy this one!

Story Behind the Recipe:

For decades, my older sister used to make a layered bean dip similar to this recipe. Almost all of us loved it. I took that basic idea and added two new layers and rearranged things a bit. My husband, Steve, never enjoyed avocado, guacamole, or sour cream. I am allergic to tomatoes, so can’t have those or salsa. I decided to add taco seasoned meat to the bottom and lettuce on top. I also added the guacamole, sour cream, and salsa on the top, separately, allowing anyone to dip from any side they chose. My idea worked out perfectly, and everyone said it looked impressive. I hope you enjoy the recipe.

Gluten Free Layered Taco Dip

Yield: Serves 4 as an appetizer

Gluten Free Layered Taco Dip

Impress your guests and family with this gluten free layered taco dip. It allows those with some food intolerances to avoid them.


    For the Protein Layers:
  • 1 pound lean ground beef (omit if vegetarian)
  • 2-1/2 tablespoons gluten-free taco seasoning (McCormick's* - not dairy-free)
  • 1/2 cup water
  • 1 can red or black refried beans (La Preferida - available in organic)
  • 1/2 cup water
  • 1 cup shredded cheese of choice (I used mixture of pre-shredded mild cheddar and Monterey Jack) - (or Daiya or Follow Your Heart for dairy-free)
  • 1/4 head iceberg lettuce, chopped
  • For the Guacamole:
  • 1 ripe avocado
  • White distilled vinegar or lime juice, to taste
  • Garlic powder, to taste
  • Salt, to taste
  • Gluten-free chipotle sauce (Bufalo) or hot sauce (Tobasco), to taste
  • Other Ingredients:
  • Gluten-free sour cream (avoid lite or light as they may contain gluten, as well as some brands of full-fat)
  • Gluten-free salsa (La Victoria)
  • Gluten-free tortilla chips (my fave is Food Should Taste Good Multi-Grain)


    To Make the Bottom, Protein Layers:
  1. Brown the beef in an ungreased skillet until no longer pink.
  2. Add taco seasoning and water, and stir. Lower heat and simmer for about 5 minutes. Transfer to an ungreased 9 x 9 casserole dish and distribute evenly over the bottom. If using a 13 x 9 dish, spread over two-thirds of the dish.
  3. Using paper towels, wipe out the grease from the skillet and add the canned beans and water. Stir over medium-high until thick enough to spread. Distribute evenly over the beef mixture.
  4. Sprinkle shredded cheese over the top and set aside.
  5. To Make the Guacamole:
  6. In a bowl, mash the avocado. Add a small splash of vinegar (or lime juice), sprinkle with garlic powder and salt, and add a small amount of chipotle sauce (or hot sauce). Taste and add additional amounts of the ingredients according to your tastes.
  7. To Assemble the Remaining Layers:
  8. Place the casserole dish in the microwave and heat on high until the cheese thoroughly melts
  9. Top the cheese with about 1-inch of lettuce.
  10. In the center of one-third of the layers, spoon the guacamole in a striped fashion. To the other two-thirds, add sour cream and salsa.


Allergy Warning: McCormick's Taco Seasoning is not dairy-free. It contains Whey (Milk). To make your own at home, use the recipe here.

Update: McCormick now may a gluten Free taco seasoning mix.

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