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Taco Dip

Taco dip with creamy melted cheddar and cream cheese, simmered with seasoned ground beef for a golden, cheesy finish. It’s an easy Mexican-style appetizer served warm with crunchy tortilla chips and bright green onion and cilantro toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Ground beef taco base
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 0.25 cup water
Creamy cheese mixture
  • 8 oz cream cheese softened
  • 1 cup salsa
  • 2 cup shredded cheddar cheese
  • 0.5 cup sour cream
Fresh toppings
  • 0.25 cup diced green onions
  • 0.25 cup fresh cilantro
Serving
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and build the cheesy base
  1. Brown the ground beef in a large cast iron skillet over medium-high heat, breaking it into small pieces as it cooks (about 6-8 minutes). Look for browned, caramelized bits on the meat and no pink remaining.
  2. Add taco seasoning and water to the skillet, then simmer for 2 minutes at a steady bubble. Watch for the liquid to thicken slightly and evenly coat the beef.
  3. Stir in softened cream cheese until melted and combined, keeping the heat at medium-low to avoid scorching. You should see the mixture turn glossy and smooth with no cream cheese lumps.
  4. Add salsa, cheddar cheese, and sour cream, stirring until everything is melted and smooth. Keep stirring until the cheese is fully melted and the dip looks uniform and creamy.
Top and serve
  1. Transfer the warm taco dip to a serving dish. Aim for an even spread so the toppings sit on the surface.
  2. Top with diced green onions and fresh cilantro. Finish with a visible green sprinkle across the top.
  3. Serve warm with tortilla chips on the side. The first dip should look thick, creamy, and golden with cheese stretch when scooped.

Notes

For the smoothest texture, soften the cream cheese at room temperature for 30-45 minutes before cooking so it melts quickly. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently on the stove over low heat, stirring to loosen. Freezing is not recommended because the dairy can grain when thawed. For a lighter swap, use reduced-fat cream cheese and sour cream without changing the method.