Rainbow Taco Dip

Eat the rainbow for festive fun
rainbow taco dip
Photo courtesy of Kate Hagan

You’ve probably heard of healthcare professionals advising to “eat the rainbow,” referring to the practice of adding a wide variety of fruits and vegetables into your diet. Eating the rainbow is not only a fun way to add colour to your plate—it can be healthy too!

Combining my love of Taco Tuesdays with the gathering and joy that comes from shared summer food, I designed this recipe with June’s Pride Month celebrations in mind, but you can eat it year-round: think part Midwestern hot dish and part flavourful salad. I enjoy eating this dip with corn chips and simply scoop the warm filling directly into my mouth. 

Focusing on healthier ingredients than many taco dips, this recipe uses ground turkey instead of beef and is simply packed with nutritious produce. TIP: I prefer using queso fresco instead of cotija to reduce the salt a little, which also helps not to overpower the chips. Test out the recipe below or customize to make it your own.

Rainbow Taco Dip Recipe


  • 1 lb package of ground turkey
  • 1 jar coarsely chopped salsa (I used Chi-Chi’s but any of your faves will do the trick)
  • 1 can sweet corn (drained)
  • 3 sweet bell peppers in assorted colors
  • 2 green onions
  • 1 small can black olives
  • 1 packet taco seasoning
  • ⅓ c shredded cheese (I used a Mexican blend)
  • ½ –¾ c queso fresco


  1. Brown the burger in a pan on medium-high heat.
  2. Add taco seasoning according to the packet directions. Most ground turkey will not need significant drainage of grease.
  3. Mix well and set aside to cool.
  4. Dice colored peppers and green onions into small pieces. Slice olives if unsliced.
  5. Spread cooled meat across a shallow casserole dish. 
  6. Add drained corn in a layer and spread to balance flavors. 
  7. Spread a layer of salsa, followed by shredded cheese.
  8. Layer peppers on top of the mix in rainbow-style arcs. Finish layers with green onions and olives.
  9. Crumble queso fresco across the top.
  10. Bake at 375 F for 25–30 minutes until bubbly and hot.
  11. Serve warm with your favourite chips.


  • Swap refried beans or soy crumbles for turkey for a vegetarian meal.
  • Swap green onions for jalapenos for extra spice.
  • Switch up the salsa hotness to add more or less “kick” (just don’t choose a super runny and smooth variety or your dip will get soggy). 


Taste the rainbow—and enjoy!

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