Description
A budget-friendly, crowd-pleasing layered taco dip that feeds 10-15 people for under $20. It features a savory ground beef base, creamy cheese layers, and fresh toppings, ready in just 30 minutes.
Ingredients
Scale
- 1 pound ground beef (80/20 fat ratio)
- 1 packet taco seasoning (1 ounce)
- 1/2 cup water or beef broth
- 8 ounces light cream cheese, softened
- 1 cup sour cream (full fat)
- 1/2 cup mayonnaise
- 2 cups shredded sharp cheddar cheese
- 1.5 cups medium salsa
- 4–5 stalks green onions, sliced
- 1/2 cup black olives, sliced (optional)
- 1 can (14.5 oz) diced tomatoes, drained (optional)
- 1 large bag sturdy tortilla chips
Instructions
- Heat a large skillet over medium-high heat. Add ground beef and break it into small crumbles. Cook until browned and no pink remains.
- Drain excess grease if necessary, leaving a little for flavor. Stir in taco seasoning and water/broth. Simmer for 2-3 minutes until liquid thickens. Set aside.
- In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth and creamy.
- Spread the meat mixture evenly over the bottom of a 9×13 inch baking dish.
- Spoon the cream cheese mixture over the meat layer and spread evenly. Sprinkle half of the shredded cheddar cheese over this layer.
- Pour salsa over the cream cheese layer and spread gently. If using, scatter diced tomatoes over the salsa. Sprinkle remaining cheddar cheese on top.
- For hot dip: Preheat oven to 350°F (175°C). Bake for 10-15 minutes until cheese is melted and bubbly. For cold dip: Refrigerate for 1 hour to set.
- Garnish with sliced green onions and black olives. Serve immediately with tortilla chips on the side.
Notes
Ensure cream cheese is softened to avoid lumps. Drain ground beef well to prevent oily dip. Layering order is important: meat at bottom, then cream cheese, then salsa. For make-ahead, assemble the night before and refrigerate. The meat layer can be frozen separately; dairy layers do not freeze well.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup dip with chi
- Calories: 320
- Sugar: 4
- Sodium: 580
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 22
- Fiber: 2
- Protein: 18
Keywords: taco dip, tailgate food, game day snacks, layered dip, ground beef recipe, budget friendly party food, easy appetizer, crowd pleaser