This Layered Taco Dip with Meat will be a hit at your next party! Enjoy your favorite Mexican flavors in each delectable bite. This Baked Taco Dip is an easy, satisfying appetizer that will have everyone asking for the recipe.
We’ve all been there: you’re invited to the neighborhood potluck. The church picnic is mere hours away. Your friends are coming over to watch the game/Bachelor premier and they'll want snacks. What do you make???
This age-old dilemma can strike fear in the hearts of even the most organized cooks. Do yourself a favor and keep the ingredients for this baked taco dip on hand AT. ALL. TIMES. You’ll be the hostess with the mostest, or the guest who always gets invited back!
Why You Are Going To Love This Layered Taco Dip With Meat!
- It’s easy to make and comes together in a flash. Perfect for those last-minute invites!
- Everyone loves tacos. Everyone loves a good appetizer. This recipe combines them both, y’all. Boom.
- It's easily made ahead of time. Pop it in the oven when you’re ready!
Key Ingredients And Substitutions
- Ground Beef - Something I don’t want you to stress over? Ground meat. Don’t let all those numbers on the packaging stop you on your mission to make this winning appetizer. An 80-90% lean meat is a great choice, which is usually ground round, ground chuck or ground sirloin. Any ground beef will do, but the higher the fat content, the juicier and more flavorful your tacos will be.
- Homemade Taco Seasoning- Sure, you could grab that seasoning packet and call it a day. But having a batch of the good stuff at the ready is actually super easy, incredibly quick, and oh-so-versatile. Check out my Homemade Taco Seasoning and bring a jar.
- Cream Cheese - Cream cheese is a standout ingredient in this hot taco dip. Don’t skip it, but feel free to lighten it up with a reduced fat version.
- Sour Cream - Together with the rich goodness of the cream cheese, sour cream gives your baked taco dip that luscious, slightly tangy layer that you’ll want to lick right off your fingers. I speak from experience. Feel free to use reduced-fat or light sour cream.
- Salsa - Oh, salsa. You’re as crucial in this dip as you are when I sit down at my favorite Mexican restaurant. Use whatever jarred salsa you like (spicy, mild - anything goes), or feel free to mix up your own batch of this Restaurant-Style Chipotle Salsa.
- Cheese - The layer of melted cheese in this baked taco dip may just deserve its own blog post. Use whatever cheese you love. My personal favorite is cheddar mixed with a Mexican blend, but you do you.
- Toppings (optional, but delicious) - Shredded lettuce, cherry tomatoes, red onions, green onions. Use what makes you happy.
How To Make Layered Taco Dip With Meat
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet, brown the ground beef over medium heat. Sprinkle your taco seasoning and watch your meat get happy. Use a wooden spoon to break up any chunks and cook until there’s no more pink. Once browned, remove the meat and set aside.
- In a mixing bowl, combine the cream cheese, sour cream, and remaining teaspoon of taco seasoning. A handheld mixer works wonders but a spoon will get the job done. Just be sure to mix thoroughly.
- In a 9 x 13 inch pan, begin adding your layers. Start with the ground beef, then add the cream cheese mixture and salsa. Top with shredded cheese. Bake for about 20-25 minutes or until your cheese is melted and bubbly. Remove from the oven.
- Add any optional toppings and serve with tortilla chips. Then watch as this Taco Dip disappears!
Substitutions, Storage, and Make Ahead Tips
- Skip the stove and use this Crock Pot Taco Meat recipe for the bottom layer of the casserole.
- This dip can be made ahead of time! Prepare up to 24 hours in advance and keep it in the fridge until you're ready to pop it in the oven.
- Feel free to serve this dip hot or at room temperature.
- Leftovers can be refrigerated and reheated in a 350 degree oven until hot. (Keep the toppings separate; no one wants hot shredded lettuce, am I right?)
- I recommend a good, thick tortilla chip that can handle all the delicious layers. Need a recipe? Try my Air Fryer Tortilla Chips. They're simple, quick, and you can serve them still warm... Mmm!
More Mexican-inspired Recipes
If you enjoy the flavors of this baked taco dip, check out some of my other great Mexican ground beef recipes!
If you're into cheesy baked numbers, this Mexican Cornbread Casserole, Walking Taco Casserole, and Tortilla Lasagna is not to be missed!
This Ground Beef Taco Salad is my fresh and zesty twist on the classic cool and crunchy salad. It's all about that Cilantro Lime Vinaigrette dressing.
If you're in the mood for something portable, be sure to pull off a slice of my Cheesy Ground Beef Quesadilla, or grab a couple Air Fryer Ground Beef Taquitos.
Finally, this Ground Beef Taco Pasta Salad is perfect for summer cookouts!
Layered Taco Dip with Meat
- 2 teaspoons olive or vegetable oil
- 1 lb. ground beef
- 1 ½ Tablespoons taco seasoning
- 8 ounces cream cheese (softened)
- ½ cup sour cream
- 1 teaspoon taco seasoning
- 1 cup salsa
- 2 cups shredded cheese (I used a mix of cheddar and Mexican blend)
- 1 ½ cups shredded lettuce
- 1 cup cherry tomatoes (halved)
- ½ cup red onions (chopped)
- 4 green onions (chopped, green parts only)
- Preheat oven to 350 degrees F.
- In a large skillet, heat the oil over medium heat. Add the beef and cook, breaking up any large chunks, until beef is browned and no pink remains (7-8 min). Sprinkle with 1 ½ Tablespoons taco seasoning and stir thoroughly to combine. Remove from heat and set aside.
- In a medium bowl, beat together the cream cheese, sour cream, and and remaining teaspoon of taco seasoning until combined.
- In a 9 x 13 inch baking dish, layer ground beef, cream cheese mixture, and salsa. Top with shredded cheese.
- Bake for 20-25 minutes or until cheese is melted and bubbly.
- Serve plain, or top with lettuce, tomatoes, red onions, and green onions. Serve with tortilla chips.
- Dip can be made and refrigerated, unbaked, up to 24 hours ahead of time.
- Leftover dip can be refrigerated and reheated (sans toppings) in a 350 degree oven until warm through.
- Dip can be served with or without cold toppings and served hot or at room temperature.