Calling all taco lovers! This hot taco dip is full of all the flavors you know and love. It’s the perfect dip to serve for the big game!
Can you believe January is almost over?! It seems like we were just celebrating the New Year and now we are only a little over a week away from the Super Bowl.
I’ve said before I’m not a football fan. I don’t watch a single game all year, but I do tune in to the Super Bowl strictly for the commercials. Plus, it gives excuse to indulge in game food!
Last year I had a healthier approach to my game food, but this year it’s all about the cheesy comfort food. I’ve had this taco dip on my list to make for a while now and I figured this would be the perfect time to do it!
This hot taco dip tastes exactly like a taco and is super simple to make. Simply whip up some taco seasoning, mix it with lean ground beef (or turkey), brown up the meat, and then mix in salsa, cheese, and sour cream. Top it off with more cheese and bake until it’s bubbly and brown 😍.
The mixture isn’t the most appetizing looking thing – I mean, how good can ground beef mixed with cream cheese look? Once it’s topped with more cheese, baked, and then topped off with lettuce and tomato it looks much better.
A few notes about the recipe:
- Make sure you use lean ground beef – if it’s too fatty you’ll end up with a greasy dip. Or, you’ll have to drain off the grease and create more work for yourself. Ground turkey would work great too!
- I used reduced fat cream cheese. I don’t generally use low-fat products because most are filled with chemicals or added sugars to make up for the loss of fat. However, reduced fat cream cheese doesn’t have any additional additives/sugars and the taste is just as good as the full fat! Might as well lighten-up where I can, right?
- Don’t skip out on the lettuce and tomato – it makes this taste exactly like a taco! I like to add a few scoops of the dip to a bowl, top the portion with lettuce and tomato and then dip my chips into it. SO GOOD.
- If you want to keep things lighter, serve the dip with some veggies for dipping! Try cut up carrots, celery, and cucumbers.
If you’ll be hosting some friends for the big game or attending a party, you should definitely bring this dip along. You can make it ahead! Just make the recipe as is and either bake it off right before you’re ready to serve, or you could keep it warm in one of those cute little slow cookers made specifically for dips.
It’s so good that you won’t be able to stop eating it! How do I know this? Well, I’m glad you asked. I made this around 9am yesterday morning and couldn’t stop eating it. So, hot taco dip makes a perfectly acceptable breakfast, or in my case a mid-morning snack 😉.
- 1 lb. Lean Ground Beef or Turkey
- 1 Tablespoon Paprika
- 2 Teaspoons Chili Powder
- 2 Teaspoons Oregano
- 1 Teaspoon Garlic Powder
- ½ Teaspoon Ground Cumin
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ¼ Teaspoon Cayenne Pepper
- 1 Tablespoon Olive Oil
- ½ Cup of your Favorite Salsa
- 1 (8 oz.) Block Reduced-Fat Cream Cheese
- ¼ Cup Sour Cream
- 1 Cup Grated Monterey Jack Cheese, divided
- ½ Cup Grated Cheddar Cheese
- Shredded Lettuce
- Chopped Tomatoes
- Tortilla Chips
- Preheat the oven to 350º.
- Place the ground beef to a bowl and add all of the spices to the meat. Mix well with your hands to ensure the spices are well distributed through the meat.
- Heat the olive oil in a large skillet over high heat. Once the pan is very hot, add in the meat and begin breaking it up with a wooden spoon. Cook the meat for 1-2 minutes or until no more pink remains.
- Turn the heat off and add in the salsa, cream cheese, sour cream, ½ cup of the jack cheese, and the cheddar. Mix well until the cheeses are melted and everything is combined.
- Transfer the dip to a small baking dish and top with the remaining ½ cup of the jack cheese.
- Bake the taco dip for 10-15 minutes or until it starts to bubble. Broil the dip for about 2 minutes or until the cheese is lightly brown and bubbly.
- Serve the taco dip hot with tortilla chips, shredded lettuce, and chopped tomatoes.