Hot taco dip is one of those crowd-pleasers that never goes out of style. It's a recipe I've been making for years, starting with a different version about 40 years ago which has been tweaked over and over until I had the perfect dip! It’s a favorite of ours on football Sundays and of course for the Superbowl, but you can enjoy it any time you like!
With layers of creamy, cheesy, and savory goodness, it’s easy to put together and always a hit. This dip brings back memories of my kids gathering around the table with chips in hand, and now I love sharing it with my grandkids.
Let me walk you through how to make this simple, satisfying dish that’s sure to become a favorite in your home too.
Why you will love this Taco Dip with Refried Beans
You'll absolutely love this hot taco dip for its simplicity and bold flavors that never fail to delight. With only 6 ingredients, you'll create the perfect blend of spicy and savory to ensure each bite is packed with mouth-watering taste.
What's more, this fiesta in a dish is an easy appetizer recipe that you can put together quickly, making it the ideal choice for party food. I love it for game days but it would also be great for a Cinco de Mayo celebration.
Baked Taco Dip Ingredients
**Be sure to scroll to the recipe card for detailed quantities and directions**
- Salsa
- Taco seasoning
- Refried beans
- Cheese
- Ground beef
- Cream cheese
How to Make Hot Taco Dip with Cream Cheese
- It starts with ground beef. Cook this in a skillet on medium heat until browned and fully cooked through. Add the taco seasoning and salsa, and stir to mix well.
- Add a block of cream cheese and a can of refried beans to the skillet. Continue to heat and stir until all ingredients are incorporated, and the mixture is smooth and heated through.
- Transfer the mixture to a baking dish (about 2 quart size) and top with shredded cheese. I like to use the pre-shredded 4-cheese Mexican blend, or Cheddar Jack. But feel free to use all Cheddar or whatever cheese appeals to you.
- Bake the dip for 15 to 20 minutes. Since it's already warm from the skillet, you're basically just ensuring it is nice and hot and that the cheese gets all melty and delicious on top.
- Serve this yummy hot dip with a side of crisp tortilla chips. Everyone will love to scoop up the fiesta of flavor in every bite!
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
Substitutions and Variations
If you're accommodating dietary needs or just looking to switch things up, I have some tasty suggestions for your hot taco dip.
For a vegetarian version, skip the ground beef and amp up the beans or add quinoa for a protein punch. To make it lactose-free, opt for vegan cheese and lactose-free cream cheese.
Spice lovers might add jalapeños or a dash of hot sauce to turn up the heat. And for those who can't handle the spice, milder peppers and salsas can make a more palate-friendly dip.
Want a lighter option? Greek yogurt can replace the cream cheese for a tangier, lower-fat alternative. And I won't stop you from throwing on extra toppings like green onions, olives, or even a dollop of guacamole. Feel free to get creative and make this hot taco dip truly your own!
Serving this Taco Dip Recipe with Ground Beef
I like to serve this hot taco dip with a generous side of crispy tortilla chips, perfect for digging into the deliciousness. You can also present a colorful array of fresh veggies like bell pepper strips, cucumber slices, and carrot sticks for a lighter dipping option.
For an indulgent twist, spoon the dip over a plate of freshly baked nachos, sprinkle with extra shredded cheese, and broil until it's deliciously melted.
You could also serve this in a crock pot, to keep the dip warm while people graze on your appetizer selections. To do this, prepare the dip in the skillet per the directions, then turn off the heat, add the cheese, and stir to mix. Transfer the entire mixture to a slow cooker and heat on low until bubbly, then turn the heat to warm (if available) to avoid over-heating the dip.
Storing this Taco Dip Recipe with Ground Beef
After the party winds down, cool any leftover dip to room temperature. Transfer it to an airtight container and tuck it in your fridge. It'll keep there for up to three days.
When you're ready for more, gently warm the dip in a saucepan over medium heat, stirring often so it heats evenly. You're looking for a smooth, creamy consistency. Sprinkle a touch of water or milk if it seems too thick.
Frequently Asked Questions
Yes, you can prepare this dip in advance. Assemble it up to a day before, cover, and refrigerate. Bake it just before serving to ensure it's warm and bubbly.
If the dip is too thick, you can stir in a bit of milk or water. For a thinner dip that's too runny, let it bake a little longer, or add more cheese and refried beans to achieve the desired consistency.
Absolutely! A slow cooker is great for keeping your taco dip warm during parties. Combine the cooked ingredients in the cooker and set it on low to keep it hot and ready for guests.
The spice level depends on the taco seasoning and salsa you use. For a milder dip, opt for mild seasoning and salsa. If you love heat, go for medium or hot varieties, or add diced jalapeños. You can make it as mild or spicy as you like!
📖 Recipe
Would you like to save this recipe?
I'll email this post to you, so you can easily come back to it later!
6 Ingredient Baked Taco Dip
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning 1 packet
- 8 ounces cream cheese
- 1 cup salsa
- 1 can refried beans
- 1 cup shredded cheese Mex, Cheddar-Jack, etc
Instructions
- Preheat oven to 350F. Spray a 2 to 3-quart baking dish with cooking spray and set aside.
- In a large skillet on medium heat, brown the ground beef until cooked through and evenly browned. Add the taco seasoning and salsa. Stir to mix.1 pound ground beef, 3 tablespoons taco seasoning, 1 cup salsa
- Add the cream cheese and refried beans and continue heating, stirring frequently, until heated through and the mixture is smooth. Turn off the heat.8 ounces cream cheese, 1 can refried beans
- Transfer the mixture to the prepared baking dish and top with the shredded cheese.1 cup shredded cheese
- Bake in the preheated oven for 15 to 20 minutes until the mixture is hot and bubbly and the cheese is melted on top.
- Serve with tortilla chips.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Leave a Reply