This Baked Taco Dip is a Classic Fan Favorite!
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Are you ready for some football? 🏈
Get geared up and make your hungry crew this yummy and simple baked taco dip (in fact, we’re pretty sure you’ll watch it disappear right from the snack table). It has all the favorite elements of tacos in a hearty crowd-pleasing dip!
Easy to make using simple ingredients.
If you love a dip that’s easy to layer in a casserole dish, this is it! My version of this dip starts with a layer of taco seasoned ground meat that you can definitely prep ahead of time for convenience. Season beef with a store-bought packet or try our awesome homemade taco seasoning!
I’ve used the seasoned variety of refried beans because it adds such great flavor to the bean, sour cream, and cream cheese layer. Finish off with a layer of shredded cheese and then bake in the oven until melted and bubbling.
After baking, I topped with shredded lettuce and sliced olives for a full taco experience! Feel free to top with diced tomato or any other favorite add-ons!
Baked Taco Dip
yield: 16 SERVINGS
cook time: 18 MINUTES
total time: 18 MINUTES
A hearty cream cheese taco seasoned dip that'll have any crowd cheering for more!
- 1 lb. ground beef
- 2 tablespoons homemade taco seasoning (Recipe HERE) or Packet
- can Rotel
- 16 oz. can spicy jalepeno refried beans
- 3/4 cup sour cream
- 8 oz. cream cheese, softened
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 2 cups shredded cheese, Mexican blend
- 1 cup shredded lettuce
- small can sliced black olives
Preheat oven to 350 degrees.
On the stove, cook ground beef with taco seasoning. Drain grease if needed. Drain can of Rotel and mix with meat. Set aside.
In a bowl, mix together sour cream, beans, and softened cream cheese. Season with ground cumin and garlic powder.
Place meat in the bottom of a 2.5 qt casserole dish. Layer cream cheese mixture over the top and spread evenly. Sprinkle cheese on top.
Cook for 16-18 minutes in the oven until cheese is bubbly and melted.
Top with shredded lettuce and olives. Serve with tortilla chips.
Heavily adapted from PamperedChef.com
What a winning appetizer!
Such a fun dip to make for football watching or really any other gathering or potluck. It’s full of flavor and melted cheese goodness, but it also has a texture that’s easy enough to dip a tortilla chip into and not have it break!
And this dip was the perfect size to use with my new 2.5 quart classic blue and white cornflower CorningWare! 😍
Thx Lina! Looks so yummy! I would eat the. whole. thing.
Thanks April! I know..yummy!
This is awesome!! Thank you!! I’m definitely saving this for football season 🙂
Side note to Hip2Save admins—the app is working very slowly for me the past few weeks 🙁 Is there a fix for this? Thank you!!!
Thanks on the dip! Yes, we are aware of app issues and are trying to fix ASAP. Sorry about that 😔
That’s great to hear! Thank you for all your hard work, we appreciate it ☺️
Taco dip is bae! <3 I make a few different kinds of layered taco dip, both hot and cold. And for a quick dinner everyone loves, I'll fill the Scoops w/ the taco meat, top them w/ some salsa-style refried beans (Trader Joe's brand), some shredded Pepper Jack cheese, and then bake for about 5-10 min at 350 or until the cheese melts, and then serve w/ some sour cream and salsa on the side. It's a huge hit w/ my family!
Oh yum 😋 sounds delish! ❤️
Thanks Lina, had the ingredients on hand and tried your recipe. Its just awesome!! thank you for sharing. this is definitely a keeper in my go to recipe box.
YAY! That made my day ❤️
Hi, Lina, love the nostalgia of the classic CorningWare mom used growing up. Started off sending the homemade taco seasoning blend to a friend and ended up coming across the empanada recipe.
(I love to cook. Once had a Jamaican beef patty at the Taste of Hartford that was memorably delicious, & after seeing your picadillo-inspired empanadas, I realized this is how I can use up the pie crust in the old, half-broken-down refrigerator I’m trying to empty out now that its replacement has been delivered– don’t have a garage, so meanwhile I actually have ~two~ fridges in the kitchen, like a restaurant!
I found this to be extremely bland and boring and won’t make again, the cream cheese and sour cream take away from the flavor of the refrained beans, the beans should be a layer on their own….pump up the spices or serve with jalapeño peppers on the side☹️