Creamy Cheesy Baked Taco Dip Recipe

Instructions

1. Preheat the oven to 400°F (205°C).
2. Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook another minute until fragrant.
3. Add the ground turkey or beef and cook, breaking it up with a spoon, until no longer pink. Drain any excess grease if needed.
4. Stir in the taco seasoning, salsa and drained black beans. Reduce the heat to low and let the mixture simmer for about 5 minutes so the flavors meld.
5. Meanwhile, in a small bowl combine the softened cream cheese and diced green chilies until smooth. Spread this mixture evenly across the bottom of an oven-safe dish or a 10-inch cast iron skillet.
6. Spoon the seasoned meat and bean mixture over the cream cheese layer, spreading evenly.
7. Top with the shredded spicy cheddar or pepper jack cheese.
8. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly and the dip is heated through.
9. Remove from the oven and immediately top with guacamole, sliced green onions and diced tomatoes. Serve hot with tortilla chips for dipping.

Additional toppings

Customize the dip after baking with more of your favorite taco toppings to add freshness, heat or creaminess. Ideas:

• Sour cream or Mexican crema
• Fresh chopped cilantro
• Pico de gallo
• Hot sauce or chopped fresh chiles
• Shredded lettuce for crunch
• Sliced black olives
• Fresh or pickled jalapeños for extra heat

Frequently asked questions

• Can this be made ahead of time? Yes. Assemble the layers in the baking dish, cover tightly and refrigerate. About 30–40 minutes before serving, remove from the fridge, preheat the oven to 400°F and bake for 20 minutes until hot and bubbly.
• How long will leftovers keep? Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 350°F for about 15 minutes or microwave individual portions for 1–2 minutes until warmed through.
• Can I cook it in a slow cooker? Yes. Layer the ingredients in a small slow cooker and cook on low for about 1 hour, then switch to warm. This is convenient for parties since it keeps the dip served warm.
• Is this gluten free? The base recipe can be gluten free when using gluten-free taco seasoning and checking canned ingredient labels. Serve with gluten-free tortilla chips to keep the whole appetizer gluten free.
• How to make it vegetarian? Omit the meat and use meatless crumbles, soy chorizo or an extra can of beans (drained) in its place. The layered approach still delivers great flavor and texture.

What to serve with it

This baked taco dip pairs well with a variety of party foods to create a fun, Tex-Mex spread. Consider:

• Cheesy green chili chicken rolled tacos
• Taco-style meatballs or sausage bites
• Grilled tomatillo pineapple guacamole
• Mexican-style sausage or pulled pork nachos
• Taco croissants or mini handheld tacos

More dip recipes to try

If you love warm, shareable dips, try other favorites like French onion queso dip, chipotle bacon guacamole, watermelon salsa, slow-cooker jalapeño popper dip, creamy avocado salsa or chorizo queso.

Cheesy Baked Taco Dip

Ingredients (detailed)

• 1 tablespoon olive oil
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 pound ground turkey or beef
• 2 tablespoons taco seasoning
• 16 ounces salsa
• 15 ounce can black beans, drained and rinsed
• 16 ounces cream cheese, softened
• 4 ounce can diced green chilies
• 2 cups shredded spicy cheddar or pepper jack
• 1 cup guacamole
• 2 tablespoons green onions, sliced
• 1/2 cup diced tomatoes
• 10 ounce bag tortilla chips for serving

Instructions (concise)

1. Preheat oven to 400°F. Heat oil; sauté onion 3 minutes, add garlic and cook 1 minute.
2. Add ground meat, cook until no longer pink and drain excess fat.
3. Stir in taco seasoning, salsa and black beans; simmer 5 minutes on low.
4. Mix cream cheese with green chilies and spread on the bottom of an oven-safe dish or skillet.
5. Layer the meat mixture over the cream cheese, sprinkle shredded cheese on top and bake 20 minutes until bubbly.
6. Remove from oven and top with guacamole, green onions and diced tomatoes. Serve with tortilla chips.

Notes

Vegetarian option: Replace meat with soyrizo, meatless crumbles, or add another can of beans. Gluten-free option: Use gluten-free taco seasoning and check all labels; serve with gluten-free chips if needed.

Nutrition Facts (per serving)

Calories: 513 kcal | Carbohydrates: 20 g | Protein: 28 g | Fat: 36 g | Saturated Fat: 18 g | Cholesterol: 123 mg | Sodium: 1094 mg | Potassium: 786 mg | Fiber: 7 g | Sugar: 5 g