Celebrate Cinco de Mayo with this quick and easy Beef Taco Dip Recipe. Simple taco inspired ingredients transform this beef dip into a flavor packed, creamy appetizer. You can use the leftovers as a filling for quesadillas or enchiladas. Your family will love this protein packed dip! 

BEEF TACO DIP RECIPE

Cinco de Mayo is fast approaching!

Many of you might not be going out and celebrating the same way you normally do, but that doesn’t mean you can’t still eat the delicious Mexican inspired foods you love. I am excited to be partnering with the Ohio Beef Council to celebrate Cinco de Mayo and bring you this simple, mouthwatering Beef Taco Dip Recipe. 

This dip is a Mexican style dip recipe that I love making, and not just for a holiday! This is a nice protein packed meal for your family that you could serve over brown rice or alongside chips. 

I think the leftovers are great too, and I often will use them as a quesadilla or enchilada filling. The options are endless with this easy taco dip. 

You can easily make this with some simple swaps if you don’t have all of the ingredients on hand too, like using black beans in place of the refried beans. 

HOW CAN I MODIFY THIS TACO DIP?

A lot of you mentioned you are trying to go to the store less these days. The good news is that this dip is one that you can make some easy swaps and it still tastes great! 

BEANS: I used a can of vegetarian refried beans in this dip. I love how creamy they are and the flavor they add. If you don’t have refried beans you can use black or red beans.

If you prefer that creamy texture try mashing the beans up first. You also can skip the beans all-together if you want. The beef will provide plenty of protein.

CHEESE: Feel free to use any cheese you have on hand. I like sharp cheddar, pepper jack, monterey jack or mozzarella. Once again you can skip the cheese but I personally wouldn’t! 😉 

VEGETABLES: I added a can of diced tomatoes to my dip. Once again you can skip this or try fire roasted tomatoes or even diced tomatoes with green chiles. If you want to add other vegetables to the dip I suggest cooking them with the beef. Try adding onions, poblanos, jalapeños or zucchini. 

SALSA: I added a cup of medium chunky salsa. Adding salsa helps add flavor to the dip. You can also make a Homemade Salsa or an Easy Homemade Salsa Verde. 

GARNISHES: I love adding garnishes to my dips. With this one I like to add avocado, diced fresh tomatoes, green onions and cilantro. You can skip any of those or add other toppings like crushed chips, jalapeños, red onion and sour cream. 

IS BEEF NUTRITIOUS FOR ME?

• Make Taco Tuesday nutritious and delicious by preparing beef! A 3oz. serving of beef provides 25 grams of protein and 10 essential nutrients, like B vitamins, all wrapped up into one tasty package.
• Beef is BIG on protein, providing 25 grams per 3oz. serving or about half of your body’s daily needs. Adding high-protein foods, like beef, to your diet will help with weight management and will keep you feeling energized all day. 
• Add lean beef to your diet and your heart will thank you! Research shows that enjoying lean beef as part of a heart-healthy diet can lower cholesterol and reduce heart disease risk. 

WHAT IS BEEF FARMING LIKE?

As a resident of Ohio I am so proud of our beef farmers! I have visited a few of the cattle farms in the Ohio area and the farmers are some of the most passionate, driven people I have met. 

• Ohio beef farmers are passionate about protecting the environment and providing excellent care for their cattle. Meet Scott and Sasha Rittenhouse, a millennial beef farming couple from New Carlisle, Ohio, who make caring for their cattle the No. 1 priority on their farm. 
• 98 percent of Ohio’s 17,000 beef farms are family-owned and operated. Beef cattle can be found in every Ohio county.
• The Ohio beef community includes more than just farmers! Small business owners, community leaders, animal caretakers, nutritionists and environmentalists are all dedicated to producing safe, wholesome, nutritious beef.

TIPS FOR COOKING WITH BEEF

• Have ground beef on-hand? Use it to celebrate Taco Tuesday! Let frozen ground beef thaw safely in the refrigerator for 12 hours and then cook to an internal temperature of 160°F. Remember: color is not a reliable indicator of ground beef’s doneness – use a meat thermometer! 
• Planning to use a skillet to prepare beef for your Cinco de Mayo fiesta? Use this handy guide to learn how long each cut of beef should be cooked. 
• Throw an at-home fiesta on Cinco de Mayo without breaking the bank! Check out delicious, budget-friendly steak options.
• Add flavor and tenderness to your Cinco de Mayo beef dish by letting it soak in a spicy marinade! To add flavor, marinate beef for 15 minutes to 2 hours, and to tenderize cuts, marinate for 6 to 24 hours. 
• Always marinate beef in the refrigerator, never at room temperature, and allow ¼ to ½ cup of marinade for every pound of beef. Marinate beef in a plastic bag or in a glass or plastic container. Turn or stir beef occasionally to evenly expose every inch to the marinade. 
• Before cooking, remove beef from marinade and pat dry with a paper towel to promote even browning and prevent steaming.

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Beef Taco Dip Recipe

Yield: 4-6

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Celebrate Cinco de Mayo with this quick and easy Beef Taco Dip Recipe. Simple taco inspired ingredients transform this beef dip into a flavor packed, creamy appetizer. You can use the leftovers as a filling for quesadillas or enchiladas. Your family will love this protein packed dip! 

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Ingredients

• 2 Tablespoons of olive oil
• 1 pound of ground beef
• 1 - 15 ounce can of diced tomatoes
• 1 - 15 ounce can of refried beans {or you can use regular black beans for a less creamy dip}
• 1 - 16 ounce jar of chunky salsa
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 2 cups of shredded sharp cheddar or pepper jack cheese, divided
• Fresh cilantro, green onion and fresh tomato for garnish {optional}

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat the 2 Tablespoons of olive oil over medium heat in a large skillet. Add the ground beef and cook until browned. Drain the fat and place the beef in a large mixing bowl.
3. Add the diced tomatoes, beans, salsa, chili powder, cumin and 1/2 cup of cheese. Stir until combined.
4. Spread the beef taco mixture in a large non-stick skillet or cast iron skillet. Top with the remaining 1 1/2 cups of cheese.
5. Bake in the oven for 15 minutes or until the cheese is starting to bubble.
6. Garnish with fresh cilantro, green onion and fresh tomato. Serve warm with chips.

Notes

Store the leftovers in the fridge for up to 3 days. When you want to reheat I suggest quickly heating in the oven again or use the microwave.

You can sub in black beans for the refried beans. It will just be more chunky and less creamy.

If you like spice add cayenne pepper and jalapenos.