Cheesy Taco Dip

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Cheesy Taco Dip

Cheesy Taco Dip


8 oz cream cheese, softened

8 oz sour cream

16 oz shredded Mexican cheese blend (divided)

1 lb extra lean ground beef

2 Tbsp Chipotle seasoning

½ tsp kosher salt

1 cup shredded lettuce

2 Roma tomatoes

1 (2.25-oz) can sliced black olives



Preheat oven to 350°F.

In a medium skillet over medium-high heat add ground beef, seasoning and salt. Stir to combine. Cook until browned.

While the beef is cooking; combine cream cheese, sour cream and 8 ounces of cheese blend in a baking dish (9x9 or smaller for a deep dish dip). Spread cheese mixture on the bottom of the baking dish.

Using a slotted spoon transfer beef mixture and scatter over top of cheese mixture. Top with remaining 8 ounces of shredded cheese. Bake for 15 minutes.

Prepare toppings while dip is baking. Chop lettuce. Set on paper towels. Core tomato, slice in half and remove seeds using a spoon. Chop into small pieces. Drain black olives.

Remove baking dish from oven and sprinkle with lettuce, tomatoes and olives.

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