Loaded Taco Cheese Dip
This loaded taco cheese dip is the ultimate party appetizer, featuring layers of seasoned beef, creamy cheese, salsa, and all your favorite taco toppings. It’s quick, easy, and guaranteed to be the star of any football party or gathering.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 10 servings 1x
- Category: Appetizer
- Cuisine: Tex-Mex
Ingredients
Scale
- 1 pound ground beef (85% lean recommended)
- 1 packet (1 ounce) taco seasoning
- 2 tablespoons water
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese, divided
- 1 cup chunky salsa
- 1 large tomato, diced
- 1/4 cup sliced black olives
- 2–3 green onions, sliced
- 1/4 cup pickled jalapeños, sliced (optional)
- 1/4 cup sour cream or Mexican crema (for drizzling, optional)
- Fresh cilantro, chopped (optional)
- Tortilla chips, for serving
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet over medium-high heat, cook the ground beef, breaking it up with a wooden spoon, until browned (about 5-7 minutes). Drain excess grease.
- Stir in taco seasoning and 2 tablespoons water. Simmer for 2-3 minutes until thickened and aromatic.
- In a medium bowl, combine softened cream cheese and sour cream. Mix until smooth. Stir in 1 cup shredded Monterey Jack and 1 cup shredded cheddar cheese.
- Spread the cheese mixture evenly in the bottom of a 9×13-inch baking dish.
- Spoon the cooked beef evenly over the cheese base.
- Top with salsa, spreading gently to cover the beef.
- Sprinkle the remaining 1/2 cup cheddar and 1/2 cup Monterey Jack cheese on top.
- Bake for 15-18 minutes, until the cheese is melted and bubbly and the edges are just starting to brown. For a more golden top, broil for 2-3 minutes, watching closely.
- Let the dip cool for 5 minutes. Add diced tomatoes, black olives, green onions, jalapeños, and cilantro. Drizzle with extra sour cream or crema if desired.
- Serve hot with sturdy tortilla chips.
Notes
For a gluten-free version, use gluten-free taco seasoning and chips. To make it vegetarian, substitute the beef with plant-based crumbles or black beans. Freshly grated cheese melts best. Assemble up to 24 hours ahead and bake before serving. Leftovers keep well for up to 3 days in the fridge.
Nutrition
- Serving Size: About 1/10th of the recipe (roughly 1/2 cup)
- Calories: 320
- Sugar: 3
- Sodium: 650
- Fat: 25
- Saturated Fat: 13
- Carbohydrates: 8
- Fiber: 1
- Protein: 14
Keywords: taco dip, cheese dip, football appetizer, party dip, Tex-Mex, loaded dip, game day, easy appetizer, beef dip, nacho dip