I used an unexpected pantry staple in my Easy Taco Dip With Ground Beef to give it a clever twist that will make you want to read on.

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I never plan for a crowd but somehow my Ground Beef Taco Dip becomes the talk of the night. This Easy Taco Dip With Ground Beef looks like I spent hours but really it’s low fuss, and the cream cheese gives it that impossibly smooth pull.

I layer savory ground beef over a tangy cream cheese base and people keep coming back, arguing over who gets the last scoop. It’s sneaky, a little messy, and weirdly addictive.

If you like bold flavors without the drama, this Creamy Taco Dip With Ground Beef will make you feel like a party genius, trust me.

Ingredients

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Ground beef: Rich in protein and iron, gives hearty savory flavor and satisfying texture.
Cream cheese: Ultra creamy, high in fat, adds smooth richness and balances spices.
Sour cream: Tangy, cool and slightly acidic, lightens dip and adds creaminess.
Salsa: Chunky tomatoes onions and peppers, low calorie, bright acidic freshness.
Cheddar cheese: Sharp, melty, good protein and calcium but relatively high in fat.
Tortilla chips: Crunchy, salty vehicle for scooping, mostly carbs and added sodium.
Tomatoes: Juicy, offering vitamin C and lycopene, add sweet acidic pop.
Iceberg lettuce: Crisp low calorie crunch, mostly water, adds fresh texture not much nutrition.
Black olives: Briny, provide healthy fats and salt, give savory salty contrast.

Ingredient Quantities

1 lb ground beef (about 450 g)

1 (1 oz) packet taco seasoning mix or ~2 tbsp homemade seasoning

8 oz cream cheese

1 cup sour cream

1 cup chunky salsa

1 1/2 cups shredded cheddar cheese

1 cup shredded iceberg lettuce

1 cup diced tomatoes

1/2 cup sliced black olives

3 green onions, thinly sliced

1/4 cup chopped fresh cilantro (optional)

1/4 cup pickled jalapeños or sliced fresh jalapeño (optional)

1 bag tortilla chips for serving (8 to 12 oz)

How to Make this

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1. Soften 8 oz cream cheese (leave at room temp 20 minutes or microwave in 15 second bursts), then stir together with 1 cup sour cream and 1 cup chunky salsa until smooth.

2. Heat a large skillet over medium-high, add 1 lb ground beef and cook, breaking into small pieces, until no pink remains, about 6 to 8 minutes.

3. Drain excess grease from the beef, return to the pan and stir in 1 (1 oz) packet taco seasoning or ~2 tbsp homemade seasoning plus 1/4 cup water; simmer 1 to 2 minutes until the beef is well coated and most of the moisture is gone. Remove from heat and let cool slightly so it doesn’t melt the cream layer.

4. Spread the cream cheese mixture evenly in the bottom of a 9×13 or similar shallow dish.

5. Spoon the warm seasoned beef over the cream layer and press gently to make an even layer.

6. Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the beef.

7. Top with 1 cup shredded iceberg lettuce, 1 cup diced tomatoes, 1/2 cup sliced black olives, and 3 thinly sliced green onions.

8. Add optional finishes: scatter 1/4 cup chopped fresh cilantro and 1/4 cup pickled jalapeños or sliced fresh jalapeño if you like heat.

9. Chill 20 to 30 minutes to let layers set, then serve with a bag of tortilla chips (8 to 12 oz). If you want a little extra crisp, serve immediately after chilling so chips don’t get soggy.

Equipment Needed

1. 9×13 inch shallow baking dish (or any similar casserole dish) — for layering the dip.
2. Large skillet (about 12 inch) for browning the ground beef.
3. Spatula or wooden spoon to break up and stir the meat.
4. Mixing bowl plus a rubber spatula or spoon to soften and mix the cream cheese, sour cream and salsa.
5. Measuring cups and spoons for sour cream, salsa, seasoning and water.
6. Cheese grater (unless you buy pre shredded cheddar).
7. Cutting board and sharp knife for tomatoes, green onions, cilantro and jalapeños.
8. Colander or slotted spoon to drain excess grease (and a few paper towels for blotting if needed).

FAQ

Q: Can I make this dip ahead of time? A: Yes you can. Cook and cool the beef, mix it with the cream cheese, sour cream and salsa, then cover and chill up to 24 hours. Let it sit 15 to 20 minutes at room temp before serving so the cream cheese softens, or add the shredded cheese and toppings right before serving for a fresher look.

Q: How do I reheat it if I want it warm? A: Spread in an oven safe dish and bake at 350 F for 10 to 15 minutes until hot and melty. Or microwave single portions in 20 to 30 second bursts stirring in between. If you baked it once and have leftovers, reheat same way but keep an eye so the dairy doesnt separate.

Q: Can I swap the ground beef for something else? A: Sure. Ground turkey or chicken works fine, and vegetarian crumbles or seasoned lentils are good if you want meat free. You might need to adjust seasoning and cook time slightly for different proteins.

Q: How do I make it spicier or more mild? A: For more heat add chopped jalapeños, pickled jalapeños, hot salsa, or a few dashes of hot sauce. To tame the heat use a mild salsa, add extra sour cream or cream cheese, or skip the jalapeños altogether.

Q: Can I freeze the dip? A: Freezing the whole dip isnt ideal because cream cheese and sour cream can get grainy. If you must, freeze just the cooked seasoned beef for up to 3 months, then thaw and mix with fresh dairy when ready to serve.

Q: Is this dip gluten free? A: The recipe can be, but check labels. Pure corn tortilla chips and plain ground beef are gluten free, but some taco seasoning mixes and store salsas may contain gluten or wheat fillers. Pick certified gluten free products if you need to be sure.

Ground Beef Taco Dip Recipe Substitutions and Variations

Ground beef: Swap 1 lb for 1 lb ground turkey or chicken, cooked and drained 1:1. They’re milder so you’ll want a pinch more taco seasoning; for a veg option use 12–14 oz plant based crumbles, cook per package.
Cream cheese: Use 8 oz Neufchâtel (lower fat, almost same texture) or about 1 cup thick full fat Greek yogurt for a lighter dip. If using yogurt, chill to help it firm up, it may be a bit looser.
Sour cream: Replace with plain Greek yogurt 1:1 for tang and thickness, or Mexican crema 1:1 for a richer, smoother finish. If the yogurt’s watery, strain it in a fine sieve or cheesecloth for 20–30 minutes.
Tortilla chips: Serve with pita chips, baked tortilla chips, or sliced veggies (bell pepper, cucumber, jicama) for a lower carb option; corn chips work if you need gluten free.

Pro Tips

1. Let the cream cheese get really soft before you mix it, otherwise you will have little lumps. If you’re in a hurry zap it in 10 second bursts and stir between each burst, but room temp for about 20 minutes is easiest.

2. Drain the cooked beef well and let it sit off the heat for a minute so steam can escape, that helps stop the layers from getting watery. If you like texture, brown it a bit longer so you get tiny crispy bits, those are the best part.

3. Chill just long enough for the layers to set but dont overdo it, lettuce and tomatoes go soggy fast. If you need to make it ahead keep the lettuce tomatoes and olives separate and add them right before serving.

4. Little swaps make big differences: Greek yogurt for sour cream gives a tangy lift, use sharp cheddar for more bite, and a squeeze of lime brightens the whole thing. For heat use pickled jalapenos instead of fresh to spread spicy flavor without wilting the toppings.

Ground Beef Taco Dip Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I used an unexpected pantry staple in my Easy Taco Dip With Ground Beef to give it a clever twist that will make you want to read on.

Servings

servings

Calories

593

kcal

Equipment: 1. 9×13 inch shallow baking dish (or any similar casserole dish) — for layering the dip.
2. Large skillet (about 12 inch) for browning the ground beef.
3. Spatula or wooden spoon to break up and stir the meat.
4. Mixing bowl plus a rubber spatula or spoon to soften and mix the cream cheese, sour cream and salsa.
5. Measuring cups and spoons for sour cream, salsa, seasoning and water.
6. Cheese grater (unless you buy pre shredded cheddar).
7. Cutting board and sharp knife for tomatoes, green onions, cilantro and jalapeños.
8. Colander or slotted spoon to drain excess grease (and a few paper towels for blotting if needed).

Ingredients

1 lb ground beef (about 450 g)
1 (1 oz) packet taco seasoning mix or ~2 tbsp homemade seasoning
8 oz cream cheese
1 cup sour cream
1 cup chunky salsa
1 1/2 cups shredded cheddar cheese
1 cup shredded iceberg lettuce
1 cup diced tomatoes
1/2 cup sliced black olives
3 green onions, thinly sliced
1/4 cup chopped fresh cilantro (optional)
1/4 cup pickled jalapeños or sliced fresh jalapeño (optional)
1 bag tortilla chips for serving (8 to 12 oz)

Directions

Soften 8 oz cream cheese (leave at room temp 20 minutes or microwave in 15 second bursts), then stir together with 1 cup sour cream and 1 cup chunky salsa until smooth.
Heat a large skillet over medium-high, add 1 lb ground beef and cook, breaking into small pieces, until no pink remains, about 6 to 8 minutes.
Drain excess grease from the beef, return to the pan and stir in 1 (1 oz) packet taco seasoning or ~2 tbsp homemade seasoning plus 1/4 cup water; simmer 1 to 2 minutes until the beef is well coated and most of the moisture is gone. Remove from heat and let cool slightly so it doesn't melt the cream layer.
Spread the cream cheese mixture evenly in the bottom of a 9×13 or similar shallow dish.
Spoon the warm seasoned beef over the cream layer and press gently to make an even layer.
Sprinkle 1 1/2 cups shredded cheddar cheese evenly over the beef.
Top with 1 cup shredded iceberg lettuce, 1 cup diced tomatoes, 1/2 cup sliced black olives, and 3 thinly sliced green onions.
Add optional finishes: scatter 1/4 cup chopped fresh cilantro and 1/4 cup pickled jalapeños or sliced fresh jalapeño if you like heat.
Chill 20 to 30 minutes to let layers set, then serve with a bag of tortilla chips (8 to 12 oz). If you want a little extra crisp, serve immediately after chilling so chips don't get soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.