Cheesy Taco Dip
This Cheesy Taco Dip is loaded with ground beef, green chilies, melted cheese and all the taco toppings!
Servings: 8
Calories: 262kcal
Ingredients
- 1 pound ground beef I use lean ground beef
- ⅓ cup chopped onions
- 1 package taco seasoning about 2 tablespoons if using homemade
- ¼ teaspoon cumin
- 1 (4-ounces) canned mild diced green chiles
- ½ cup broth or water use 1/4 cup if making it in the slow cooker
- ½ cup salsa
- 4 ounces cream cheese at room temperature, cubed
- 2 ¼ cups shredded Mexican blend cheese or cheddar cheese, divided
- Salt and ground black pepper to taste
Optional Toppings
- Chopped Lettuce
- Chopped Tomatoes
- Sliced Olives
- Chopped Onions
- Chopped Cilantro
- Jalapenos
Instructions
To Make it in a Skillet
- Preheat the oven to 375 degrees Fahrenheit.
- In a skillet (see notes), brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.1 pound ground beef, 1/3 cup chopped onions
- Lower the heat to medium. Stir in the taco seasoning, cumin and broth or water. Mix well. Add the chiles and salsa and cook for about 2-3 minutes.1 package taco seasoning, 1/4 teaspoon cumin, 1/2 cup broth or water, 1 (4-ounces) canned mild diced green chiles
- Stir in the cream cheese and mix well until melted. Mix in 2 cups of shredded cheese. Season with salt and ground black pepper to taste.4 ounces cream cheese at room temperature, cubed, 2 1/4 cups shredded Mexican blend cheese or cheddar cheese, divided, Salt and ground black pepper to taste
- At this point, you can transfer the dip to a casserole or simply top the dip with cheese and bake it in the skillet.
- Sprinkle the remaining 1/4 cup of shredded cheese on top and bake for 20 minutes or until hot, bubbly and golden brown.2 1/4 cups shredded Mexican blend cheese or cheddar cheese, divided
- Top with desired toppings and serve warm with tortilla chips.
To Make it in the Slow Cooker
- In a skillet, brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
- Add the ground beef and onion mixture to the crock pot. Add the taco seasoning, cumin, 1/4 cup of broth or water, chiles, salsa, cream cheese and 2 cups of shredded cheese and mix well.
- Cook on low heat for 3 hours, stirring a couple of times through the cooking. Taste and season with salt and ground pepper if needed.
- Sprinkle the remaining 1/4 cup of shredded cheese and cook on low heat for an additional 10 minutes. Top with your desired toppings.
- Keep the slow cooker on the warm setting while serving to keep the dip warm! Serve with tortilla chips.
Notes
I recommend using a skillet that can go into the oven (like a cast iron skillet).
Nutrition
Calories: 262kcal | Carbohydrates: 2g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 406mg | Potassium: 302mg | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 255mg | Iron: 1.7mg