CHEESY TACO DIP
This Cheesy Taco Dip is the ultimate crowd-pleasing appetizer, combining layers of seasoned taco meat, melty cheese, and creamy layers. It’s easy to make and perfect for game days, parties, or a quick snack!
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 can 8 oz refried beans
- 1 cup sour cream
- 1 cup cream cheese softened
- 2 cups shredded Mexican blend cheese
- 1 cup salsa
- ½ cup green onions chopped (optional)
- Tortilla chips or sliced veggies for dipping
Instructions
- Prepare the taco meat: In a large skillet, cook the ground beef over medium heat until browned, breaking it apart with a spoon. Drain any excess fat.
- Stir in the taco seasoning and follow the packet instructions to add water, or simply season with a bit of salt, pepper, and chili powder. Simmer for 3-4 minutes and set aside.
- Assemble the dip: Spread the refried beans evenly on the bottom of a baking dish or large serving platter.
- In a medium bowl, mix together the softened cream cheese and sour cream until smooth. Spread this mixture on top of the refried beans.
- Top with the seasoned taco meat and salsa, spreading it evenly over the surface.
- Sprinkle the shredded Mexican blend cheese over the top and bake at 350°F (175°C) for 15 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with chopped green onions, if desired.
- Serve with tortilla chips, crackers, or sliced veggies for dipping.
Notes
- You can substitute ground turkey or chicken for a lighter version of this dip.
- For extra flavor, try adding diced jalapeños or green chilies to the meat mixture.
- This dip can be made ahead and stored in the refrigerator for up to 2 days. Just bake it when ready to serve!
- For a spicier version, use spicy salsa or add hot sauce to the layers.
- Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated in the oven or microwave.