Baked Taco Dip With Ground Beef
Equipment
- 1 9x13 inch baking dish
- 1 large skillet
- 1 Cutting board
- 1 Chef's knife
- 1 Wooden spoon or spatula
- 1 Mixing bowl
- 1 whisk or spoon (for mixing)
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 aluminum foil sheet (optional, for covering)
Ingredients
- 1 pound ground beef 80–90%; lean
- 1 packet taco seasoning mix 1 ounce
- 1/2 cup water
- 8 ounce cream cheese softened
- 1 cup sour cream full-fat
- 1 cup refried beans canned
- 1 cup salsa thick and chunky
- 2 cup cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 cup iceberg lettuce shredded
- 1/2 cup tomatoes diced
- 1/4 cup black olives sliced
- 1/4 cup green onions sliced
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1 bag tortilla chips for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Heat the large skillet over medium-high heat and add the ground beef.
- Cook the beef, breaking it apart with a spoon, until browned and no longer pink, about 6–8 minutes.
- Drain excess fat from the skillet if necessary.
- Stir in the taco seasoning and water, bring to a simmer, and cook 2–3 minutes until thickened, then remove from heat.
- In the mixing bowl, combine softened cream cheese, sour cream, salt, and black pepper until smooth.
- Spread the cream cheese mixture evenly over the bottom of the 9x13-inch baking dish.
- Gently spread the refried beans in an even layer over the cream cheese mixture.
- Spoon the cooked taco-seasoned ground beef evenly over the bean layer.
- Spread the salsa evenly over the ground beef.
- Sprinkle the shredded cheddar and Monterey Jack cheeses evenly over the top.
- Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the cheese is fully melted and bubbly around the edges.
- Remove the dish from the oven and let the dip rest for 5 minutes.
- Top the dip with shredded lettuce, diced tomatoes, sliced black olives, and green onions.
- Serve warm with tortilla chips for dipping.
Notes
For best results, make sure the cream cheese is fully softened so it spreads easily and creates a smooth base layer, and avoid using very watery salsa, which can make the dip runny—drain excess liquid if needed. You can assemble the dip up through the cheese layer several hours ahead, refrigerate it, and add a few extra minutes to the baking time when ready to cook. Adjust the spice level by using hot taco seasoning or adding chopped jalapeños with the toppings, and feel free to swap cheeses (like pepper jack) for extra flavor. Letting the dip rest briefly after baking helps it firm up so chips scoop more cleanly without breaking.
Tried this recipe?Let us know how it was!