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Cream Cheese Taco Dip

Cream cheese taco dip with golden browned seasoned beef, melted cheddar, and bright jalapeños. Baked until bubbly and served straight from the dish with tortilla chips for an easy party appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese base
  • 8 oz cream cheese Softened for easy spreading.
Taco beef layer
  • 1 lb ground beef
  • 1 taco seasoning Use 1 packet.
  • 1 cup salsa
Cheese topping
  • 1 cup shredded cheddar cheese
Toppings
  • 0.25 cup diced jalapeños
  • 0.25 cup chopped green onions
Serve with
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Brown 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. Drain excess fat and stir in the taco seasoning and salsa, letting it heat through so the mixture looks evenly coated.
Assemble and bake
  1. Spread the softened cream cheese in the bottom of a shallow baking dish so it forms an even base. Top with the cooked seasoned beef mixture in a single layer.
  2. Sprinkle the shredded cheddar cheese evenly over the beef. Bake at 350°F for 15 minutes until the cheese is melted and the surface looks glossy.
Finish and serve
  1. Top the hot dip with diced jalapeños and chopped green onions, distributing them over the whole surface. Serve immediately with tortilla chips so the toppings stay vibrant.

Notes

For the creamiest texture, soften the cream cheese until it spreads easily, then bake right after assembling. Refrigerate leftovers in a covered container up to 3 days and reheat in the oven or microwave until warm; freezer not recommended due to texture changes. For a lighter swap, use reduced-fat cream cheese and reduced-fat cheddar to cut calories while keeping the same layered dip.