Go Back
–+ servings
hot cheesy baked taco dip

Baked Taco Dip

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 large skillet
  • 1 9x13 inch baking dish
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Mixing bowl
  • 1 Whisk or hand mixer
  • 1 Oven

Ingredients
  

  • 1 pound ground beef lean
  • 1 packet taco seasoning mix 1 ounce
  • 1/4 cup water
  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup refried beans
  • 2 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese
  • 1 cup salsa medium
  • 1/2 cup black olives sliced
  • 1/2 cup Roma tomatoes diced
  • 1/4 cup green onions sliced
  • 1/4 cup fresh cilantro chopped optional
  • 1 small jalapeño sliced optional
  • 1 bag tortilla chips for serving

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a large skillet over medium heat, cook the ground beef until browned and no longer pink, breaking it up with a spoon.
  • Drain any excess fat from the skillet.
  • Add the taco seasoning and water to the beef, stir to combine, and simmer for 2–3 minutes until slightly thickened.
  • In a mixing bowl, combine the softened cream cheese and sour cream and beat until smooth.
  • Spread the refried beans evenly over the bottom of the 9x13-inch baking dish.
  • Spread the cream cheese and sour cream mixture evenly over the refried beans.
  • Layer the seasoned ground beef evenly over the cream layer.
  • Pour the salsa evenly over the beef layer.
  • Sprinkle 1 1/2 cups of the shredded cheddar and all of the Monterey Jack cheese evenly over the salsa.
  • Place the baking dish in the preheated oven and bake for 15–20 minutes, or until the cheese is fully melted and bubbly around the edges.
  • Remove the dish from the oven and let it rest for 5 minutes.
  • Top the dip evenly with black olives, diced tomatoes, green onions, cilantro, jalapeño slices (if using), and the remaining 1/2 cup shredded cheddar cheese.
  • Serve warm with tortilla chips on the side for dipping.

Notes

For best results, make sure the cream cheese is fully softened so it blends smoothly and layers easily, and don’t skip draining the beef well or the dip can become greasy and watery. You can adjust the heat level by using mild or hot salsa, adding extra jalapeños, or stirring a pinch of cayenne into the beef. This dip can be assembled ahead up through the cheese layer, covered, and refrigerated for several hours; simply add 5–10 minutes to the baking time and add fresh toppings just before serving. Leftovers reheat well in the oven or microwave and can also be wrapped in tortillas for quick tacos or burritos the next day.
Tried this recipe?Let us know how it was!