Go Back
–+ servings
creamy beef taco dip

Taco Dip With Cream Cheese And Beef

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Mexican
Servings 8 servings

Equipment

  • 1 large skillet
  • 1 Wooden spoon
  • 1 medium mixing bowl
  • 1 Whisk or hand mixer
  • 1 9x13-inch baking dish (or similar serving dish)
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Spatula

Ingredients
  

  • 1 pound ground beef lean
  • 1 packet taco seasoning mix about 1 ounce
  • 1/2 cup water
  • 16 ounce cream cheese softened
  • 1 cup sour cream
  • 1 cup salsa medium
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes seeded
  • 1/4 cup sliced black olives drained
  • 1/4 cup chopped green onions
  • 1 tablespoon fresh cilantro optional; chopped
  • 1/4 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1 bag tortilla chips for serving

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, breaking it up with a wooden spoon until no longer pink.
  • Drain any excess fat from the skillet if needed.
  • Stir in the taco seasoning and water, then simmer for 2–3 minutes until the mixture thickens.
  • Remove the seasoned beef from the heat and let it cool for about 5 minutes.
  • In a medium mixing bowl, combine softened cream cheese and sour cream.
  • Whisk or beat the cream cheese mixture until smooth and creamy, then season with salt and black pepper.
  • Spread the cream cheese mixture evenly over the bottom of a 9x13-inch baking or serving dish.
  • Spoon the slightly cooled taco-seasoned beef evenly over the cream cheese layer.
  • Pour the salsa over the beef layer and spread it gently to cover.
  • Sprinkle shredded cheddar and Monterey Jack cheeses evenly over the salsa layer.
  • Top with shredded lettuce, making an even layer across the dish.
  • Scatter diced tomatoes, sliced black olives, and chopped green onions over the lettuce.
  • Add chopped cilantro on top if using.
  • Let the taco dip rest in the refrigerator for about 10 minutes to firm slightly and allow flavors to meld.
  • Serve chilled or at cool room temperature with tortilla chips for dipping.

Notes

For best results, ensure the cream cheese is fully softened so it spreads smoothly and doesn’t clump; if the beef is too hot when layered, it can melt the cheese base and make the dip greasy, so let it cool slightly first. You can assemble the dip a few hours ahead, but add the lettuce and tomatoes close to serving time to keep them crisp. Adjust spice level by choosing mild or hot salsa, or by adding a pinch of cayenne or crushed red pepper to the beef. Use any shredded cheese you like (such as a Mexican blend) and feel free to mix in extras like corn or jalapeños. Serve with sturdy tortilla chips or even fresh vegetable sticks, and keep the dip chilled if it sits out for longer gatherings.
Tried this recipe?Let us know how it was!