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Taco Dip

Taco dip with creamy, golden-brown melted cheddar and taco-seasoned ground beef, finished with fresh green onions and cilantro. Warm, easy, crowd-pleaser dip built for tortilla chips and quick serving.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Taco dip base
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 0.25 cup water
  • 8 oz cream cheese, softened
  • 1 cup salsa
  • 2 cup shredded cheddar cheese
  • 0.5 cup sour cream
  • 0.25 cup diced green onions
  • 0.25 cup fresh cilantro
  • tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the beef and build the cheese dip
  1. Heat a large cast iron skillet over medium-high heat, then add the ground beef and cook, breaking it into small pieces, until browned. Add taco seasoning and water, then simmer for 2 minutes while stirring.
  2. Reduce heat slightly and stir in softened cream cheese until melted and fully combined. This should turn glossy and thick, with no visible cream cheese lumps.
  3. Add salsa, shredded cheddar cheese, and sour cream, then stir until everything is melted and smooth. Keep cooking just until the cheese looks evenly melted and the dip turns creamy.
  4. Transfer the dip to a serving dish and top with diced green onions and fresh cilantro. Serve warm immediately with tortilla chips for dipping.

Notes

Pro tip: keep stirring as the cheddar melts so the texture stays creamy instead of grainy. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop or microwave until hot. Freezing is not recommended because cream cheese can change texture. For a lighter option, use reduced-fat cream cheese and sour cream while keeping the same melting method.