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.