Beef Taco Dip Recipe
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.
Servings: 6 servings
Ingredients
- 2 Tablespoons olive oil
- 1 pound ground beef
- 1 can diced tomatoes
- 1 can refried beans {or you can use regular black beans for a less creamy dip}
- 16 ounce salsa
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 2 cups sharp cheddar shredded, divided (or pepper jack cheese)
- cilantro for garnish {optional}
- green onion for garnish {optional}
Instructions
- Preheat the oven to 350 degrees F.
- 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.
- Add the diced tomatoes, beans, salsa, chili powder, cumin and 1/2 cup of cheese. Stir until combined.
- 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.
- Bake in the oven for 15 minutes or until the cheese is starting to bubble.
- 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.
Nutrition
Calories: 451kcal | Carbohydrates: 14g | Protein: 25g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1045mg | Potassium: 569mg | Fiber: 4g | Sugar: 6g | Vitamin A: 958IU | Vitamin C: 8mg | Calcium: 340mg | Iron: 3mg