Taco Dip with Ground Beef is loaded with cream cheese, taco meat, black beans, corn, and tons of gooey cheese. Easy appetizer that bakes in 20 minutes, perfect for game day, movie nights, holiday parties, or taco Tuesday.
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A party isn't a party if there aren't any Tortilla Pinwheels, BBQ Lil' Smokies, Vegetable Pizza, or cheesy, hot taco 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!
Why You'll Love This Recipe
- Easy taco dip recipe that's sure to be a huge hit at your next party
- Delicious beefy taco dip, perfect for your Super Bowl or Cinco de Mayo party
- Great appetizer with simple ingredients and big flavors
- Great way to use up leftover taco meat
Ingredients
Cream cheese. Two blocks of cream cheese, softened.
Sour cream. Mixing a little bit of sour cream into the cream cheese softens it and makes it even creamier!
Monterey Jack cheese. Jack cheese is gooey and melty. You can use pepper Jack, mozzarella, or another gooey cheese you love.
Cheddar cheese. Cheddar adds rich flavor and even more gooeyness. You can use mild cheddar, sharp cheddar, or extra sharp.
Green chilies. One 4 oz can of drained green chiles zings up the cream cheese layer.
Ground beef. You can use lean ground beef, ground turkey, ground chicken, ground pork, or ground sausage
Taco seasoning. Use one packet of taco seasoning or 3 tablespoons of homemade taco seasoning.
Salsa. Use your favorite jarred salsa or your own homemade salsa.
Black beans. Black beans add creamy texture and flavor to the taco meat.
Corn. I use thawed frozen corn, but you can use canned corn or fresh corn.
Toppings. Green onions, tomatoes, black olives, avocados, jalapenos, cilantro, salsa, guacamole, and hot sauce... whatever you love!
How to Make Baked Taco Dip with Ground Beef
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: With hand mixer or 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.
Expert Tips
- Use a packet of store-bought taco seasoning mix or 3 tablespoons of homemade taco seasoning.
- Soften the cream cheese at room temperature so it blends easily with the sour cream.
- Shred your own cheese, if at all possible. It really does taste and melt better than bagged cheese. I shred my own with this awesome cheese grater -- it comes apart and stores flat in a drawer!
FAQs
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.
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.
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.
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📖 Recipe
Easy Taco Dip with Ground Beef
Ingredients
- 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 ...
Instructions
- 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.
Video
Notes
- 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.
Excellent appetizer served with tortilla chips. The only alteration I had was to replace the green chilies with a can of Mexican style Rotel tomatoes. I couldn't find plain Monterey Jack Cheese so I used Colby Monterey Jack Cheese. Very good tip is to purchase blocks of cheese and shred yourself......so much more creamy and delicious.
I'm so glad you enjoyed it. Thank you for sharing your tip to use Rotel. It sounds delicious, and I'll have to try that next time!