Ground Beef Chip Dip
Equipment
- 1 large skillet
- 1 Wooden spoon or spatula
- 1 Cutting board
- 1 Chef's knife
- 1 can opener
- 1 measuring cup set
- 1 measuring spoon set
- 1 medium mixing bowl optional, if baking
- 1 8x8-inch baking dish or shallow oven-safe dish optional
Ingredients
- 1 pound ground beef 85–90%; lean
- 1 tablespoon olive oil optional
- 1 small onion finely diced
- 2 clove garlic minced
- 1 packet taco seasoning about 1 ounce
- 1/4 cup water
- 1 can diced tomatoes with green chiles 10 ounces; drained
- 1 can refried beans 15 ounces
- 8 ounce cream cheese softened
- 1 cup sour cream
- 2 cup shredded cheddar cheese divided
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- 1/4 cup sliced green onions for garnish
- 1/4 cup diced tomatoes for garnish
- 1/4 cup sliced black olives optional; for garnish
- 1 bag tortilla chips for serving
Instructions
- Heat the skillet over medium-high heat and add olive oil if your ground beef is very lean.
- Add ground beef to the skillet and cook, breaking it up with the spoon, until browned and no longer pink, about 6–8 minutes.
- Add diced onion to the skillet and cook until softened, about 3–4 minutes.
- Stir in minced garlic and cook until fragrant, about 30 seconds.
- Drain excess fat from the skillet if necessary and return the pan to medium heat.
- Sprinkle taco seasoning over the beef mixture, add water, and stir until well combined and slightly thickened, about 2–3 minutes.
- Stir in the drained diced tomatoes with green chiles and cook for 1–2 minutes to warm through.
- Reduce heat to low and add refried beans, stirring until fully incorporated and heated.
- In a separate bowl or directly in the skillet if large enough, stir together cream cheese and sour cream until smooth.
- Add the cream cheese mixture to the beef and bean mixture and stir until everything is well combined and creamy.
- Season with salt and black pepper to taste and adjust seasoning if needed.
- Stir in 1 cup of shredded cheddar cheese and the Monterey Jack cheese until melted and smooth.
- If serving warm from the stovetop, sprinkle the remaining 1 cup cheddar cheese on top, cover for 2–3 minutes until melted, then remove from heat.
- If baking, transfer the mixture to a baking dish, top with remaining cheddar, and bake at 350°F (175°C) for 10–12 minutes until bubbly.
- Let the dip rest for about 5 minutes to thicken slightly and cool to a comfortable serving temperature.
- Garnish the top with sliced green onions, diced tomatoes, and black olives if using.
- Serve warm with tortilla chips around the dish or in a separate bowl.
Notes
For best results, use freshly shredded cheese, which melts smoother than pre-shredded, and soften the cream cheese fully so it blends without lumps. You can make the dip a day ahead, refrigerate it, and reheat gently on the stovetop or in the oven, adding a splash of milk if it seems too thick. Feel free to customize the spice level by choosing mild or hot tomatoes with green chiles, adding a pinch of cayenne, or a few dashes of hot sauce. Leftovers reheat well and can be repurposed as a filling for burritos, quesadillas, or nachos, just be sure to cool and store them in an airtight container in the refrigerator within two hours of cooking.
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