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–+ servings
spicy baked ground beef dip

Hot Taco Dip With Ground Beef

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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 large skillet
  • 1 Wooden spoon or spatula
  • 1 9x13 inch baking dish
  • 1 Mixing bowl
  • 1 whisk or fork
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Oven

Ingredients
  

  • 1 pound ground beef lean
  • 1 packet taco seasoning 1 ounce
  • 1/3 cup water
  • 8 ounce cream cheese softened
  • 1 cup sour cream
  • 1 1/2 cup shredded cheddar cheese divided
  • 1 cup shredded Monterey Jack cheese divided
  • 1 cup salsa medium or desired heat level
  • 1/2 cup canned black beans drained and rinsed
  • 1/2 cup canned corn drained
  • 1/4 cup sliced black olives drained
  • 1/2 cup diced tomatoes seeds removed
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh cilantro optional
  • 1 teaspoon chili powder optional
  • 1/2 teaspoon ground cumin optional
  • 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 skillet over medium-high heat and add the ground beef.
  • Cook the ground beef, breaking it up with the spoon, until browned and no longer pink, about 6–8 minutes.
  • Drain any excess fat from the skillet if necessary.
  • Add the taco seasoning and water to the beef, stir well, and simmer for 2–3 minutes until slightly thickened, then remove from heat.
  • In the mixing bowl, combine the softened cream cheese and sour cream and whisk until smooth and well blended.
  • Stir 1 cup shredded cheddar cheese and 1/2 cup shredded Monterey Jack cheese into the cream cheese mixture.
  • Season the creamy base with chili powder, cumin, salt, and black pepper and mix until evenly combined.
  • Spread the cream cheese mixture evenly over the bottom of the baking dish.
  • Spoon the seasoned ground beef evenly over the creamy layer in the baking dish.
  • Evenly sprinkle the black beans and corn over the ground beef layer.
  • Pour the salsa evenly over the top and gently spread it with the spoon.
  • Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheeses evenly over the salsa layer.
  • Place the baking dish in the preheated oven and bake for 15–18 minutes, or until the cheese is melted and bubbly around the edges.
  • Remove the dish from the oven and let the dip rest for 5 minutes.
  • Top the dip with diced tomatoes, sliced black olives, chopped green onions, and cilantro.
  • Serve warm with tortilla chips for dipping.

Notes

For best results, make sure the cream cheese is fully softened so it blends smoothly and doesn’t stay lumpy in the base layer; you can soften it faster by cutting it into cubes and leaving it at room temperature for 20–30 minutes. Adjust the spice level easily by choosing mild, medium, or hot salsa, and by adding more or less chili powder and cumin. This dip reheats well in the oven at 325°F (165°C) until warm and melty, and you can customize it with extras like pickled jalapeños, diced bell peppers, or swapping in ground turkey. Avoid overbaking so the top doesn’t become greasy; pull it from the oven as soon as the cheese is melted and bubbling lightly around the edges.
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