This dish will take your dip game to a whole new level! Meaty, cheesy and a perfect way to start your Mexican night, feed the crew during the footy or just veg out on the couch with a couple of beers!






Skill level

Average: 3.4 (18 votes)


  • 2 fresh chorizo
  • 1 small brown onion, finely chopped
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp chilli powder, or to taste
  • 2 400 g cans black beans, rinsed and drained
  • 454 g jar queso cheese
  • 50 g (½ cup) shredded tasty cheese
  • 65 g (½ cup) crumbled queso fresco or feta, plus extra to serve
  • chopped coriander and corn chips, to serve


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Resting time: 10 minutes

  1. Preheat the oven to 200°C. Heat a heavy–based oven proof frying pan over medium heat. Squeeze the chorizo out their casings, crumble into the pan and use a wooden spoon to break up into small pieces. Cook until the fat begins to render. Add the onion and cook for 5 minutes or until the onion and chorizo begin to caramelise.
  2. Reduce the heat to low, add the spices and stir for 1–2 minutes or until fragrant and the chorizo is well coated. Add the black beans and 500 ml (2 cups) water, simmer for 15 minutes or until the beans have softened and the liquid has reduced. Using a potato masher, slightly mash the chorizo bean mixture.
  3. Pour the chorizo bean mixture into a 20-cm ovenproof dish. Spread the chile con queso over the top, followed by the tasty cheese and queso fresco or feta. Bake for 15-20 minutes or until the cheese is melted and bean mix is bubbling slightly. Remove from the oven and allow it to stand for 10 minutes, then scatter with the queso fresco or feta and chopped coriander and serve with tortilla chips.



Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.