Easy Taco Dip with Ground Beef (2024)

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A party isn't a party if there aren't anyTortilla Pinwheels,BBQ Lil' Smokies,Vegetable Pizza, or cheesy, hottaco dip.

And this baked taco dip with ground beef is always a crowd pleaser. Aside from being a really easy recipe, this layered taco dip recipe is super creamy, hearty, and full of flavor.

So, about these layers. It starts with a layer of cream cheese, sour cream, cheese, and green chilies. Next is a savory ground beef mixture with taco seasoning, salsa, corn, and black beans. Finally, more gooey cheese -- cheddar for sharp flavor and Monterey Jack for gooeyness.

Add your favorite toppings, grab a bag of tortilla chips, and get scooping!

Step 1: Brown ground beef in a large skillet over medium-high heat until the meat is no longer pink. Drain off excess grease.

Add the taco seasoning, ½ cup water, and salsa. Simmer until the liquid evaporates. Stir in black beans and corn.

Step 2: Withhand mixeror sturdy spoon, mix cream cheese and sour cream in a large bowl until smooth. Add Jack cheese, cheddar cheese, and green chilies. Spread into the bottom of greased 2-3 quart casserole dish.

Step 3: Spoon the ground meat layer on top of the cream cheese layer.

Step 4: Sprinkle shredded cheese on top of the ground beef layer.

Step 5: Bake for 20 minutes at 350 degrees or until the cheese has melted. Add toppings.

Serve warm with tortilla chips, pita chips, and crackers.

Can I make cheesy taco dip with leftover taco meat?

Yes, taco dip is a great way to use up leftover taco meat! Just warm up the taco meat mixture in the microwave or stovetop, layer it over the cream cheese mixture, and proceed with the recipe as directed.

How long can you keep hamburger taco dip in the fridge?

Store your leftover ground beef taco dip tightly covered with plastic wrap or in an airtight container in the refrigerator for up to 3-4 days.

What can I do with leftover black beans?

Store the leftover black beans in a container in the fridge for 3-4 days. Then toss them into salads, omelets, tacos, nachos, sloppy joes, rice, or casserole.

• ▢ 1 pound ground beef
• ▢ 1 packet taco seasoning or 3 tablespoons homemade taco seasoning
• ▢ ½ cup water
• ▢ 1 cup salsa
• ▢ ¾ cup black beans drained
• ▢ ¾ cup corn frozen, canned, or fresh
• ▢ 16 ounces cream cheese softened
• ▢ ½ cup sour cream
• ▢ 1 ½ cups Monterey Jack cheese, divided shredded
• ▢ 1 ½ cups cheddar cheese, divided shredded
• ▢ 4 ounces green chilies 1 small can, drained
• ▢ Optional toppings of your choice: tomatoes, avocados, onions, olives, jalapenos ...

• Preheat oven to 350. Spray an oblong 2.5 quart casserole dish with cooking spray.

• Brown ground beef on medium-high heat until no longer pink. Drain excess grease.

• Add the taco seasoning, ½ cup water, and salsa. Simmer until the liquid evaporates. Stir in the black beans and corn. Remove from heat.

• Mix cream cheese and sour cream together until creamy. Mix in ½ cup Monterey Jack cheese, ½ cup cheddar cheese, and the green chilies.

• Spread the cream cheese mixture into the bottom of the casserole dish. Layer the ground beef mixture on top. Sprinkle the remaining 2 cups of cheese over the ground beef.

• Bake for 20 minutes or until the cheese is melted.

• Top with chopped tomatoes and onions or your favorite taco toppings.

  Serve warm with tortilla chips.

• Store leftovers in the refrigerator for 3-4 days.

• Soften the cream cheese at room temperature so it blends easily with the sour cream.
• I know shredding a block of cheese is a pain, but it really does taste and melt better than bagged cheese.
• These layers are thick and hearty! For thinner layers, use a larger casserole dish.