Seven-Layer Mexican Fiesta Casserole

March 16, 2015  |   Brooks Halliday
Clear glass bowl of 7 layer mexican dip.
Photo Credit:  David Han
20 min

If you’re going to make any dish part of your go-to recipe collection it should be this one. It is super easy and quick to throw together and can be served as a dip for a hungry crowd or a part of a fun family dinner. When I was a kid my mom would put her version of this dish, prepared in a 9x13” baking dish, in the middle of the table and we would all dive in.



  1. In a medium pan, heat coconut oil over medium heat. Add garlic and onion, sauté until fragrant, about 2 minutes.
  2. Add refried beans, green chilies, chili powder, cumin and salt. Continue to cook, stirring gently, until mixture is heated through.
  3. While the beans are cooking, transfer 18 tortilla chips to a zip-top bag and crush coarsely.
  4. Using a rubber spatula, evenly spread refried bean mixture on the bottom of a glass serving dish. Top with an even layer of crushed tortilla chips. Next, spread an even layer of guacamole, then pico de gallo, then yogurt, then cheese.
  5. In a small bowl, combine lettuce, scallion and cilantro; toss gently. Spread mixture evenly over top of dip. Serve with your favorite variety of Garden of Eatin’® tortilla chips.

About the author

Brooks Halliday

Brooks Halliday

Brooks Halliday is a food stylist, writer and recipe developer based in New York City. She's had a hand in making good looking food for magazines, cookbooks, packaging, print ads, commercials and television. Together with healthy eating guru Candice Kumai, she's co-developed recipes for the cookbook Cook Yourself Sexy, as well as for magazines and numerous food and household product brands. Before following her heart and stomach to culinary school, Brooks was a Capitol Hill press secretary and spokesperson for a national nonprofit organization. These days, when she's not on set or in the test kitchen, Brooks can usually be found in her own kitchen cooking for her handsome fiance and two unusually epicurean cats.