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Cream Cheese Taco Dip

Cream cheese taco dip with golden browned seasoned beef, melted cheddar, and fresh jalapeños and green onions. Baked until the cheese melts for a creamy, hearty party dip that’s great with tortilla chips.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese taco dip base
  • 8 oz cream cheese Softened for easy spreading.
  • 1 lb ground beef Ground beef for browned taco filling.
  • 1 taco seasoning Use 1 packet.
  • 1 cup shredded cheddar cheese For melty topping.
  • 0.5 cup salsa Stir into beef for flavor and moisture.
  • 0.25 cup diced jalapeños Top for heat.
  • 0.25 cup chopped green onions Fresh, vibrant garnish.
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the taco beef
  1. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks, about 8 minutes, until no longer pink and visibly browned.
  2. Drain excess fat, then stir in taco seasoning and salsa until combined and bubbling.
Assemble and bake
  1. Spread softened cream cheese in the bottom of a shallow baking dish to create an even layer.
  2. Top with the cooked seasoned beef mixture in an even layer so it covers the cream cheese.
  3. Sprinkle shredded cheddar cheese evenly over the beef.
  4. Bake at 350°F for 15 minutes, until the cheese is fully melted and lightly bubbling at the edges.
Finish and serve
  1. Top the hot dip with diced jalapeños and chopped green onions for a fresh, colorful finish.
  2. Serve immediately with tortilla chips for scooping.

Notes

Pro tip: drain the beef well before mixing in taco seasoning and salsa to keep the dip creamy instead of greasy. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because cream cheese can break slightly after thawing. For a dairy-light swap, use reduced-fat cream cheese and reduced-fat cheddar (texture may be slightly less rich).