Baked Taco Dip Bites Recipes

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HOT BAKED TACO DIP



Hot Baked Taco Dip image

This hot taco dip is perfect with tortilla chips and is always a crowd pleaser.

Provided by shae

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 35m

Yield 20

Number Of Ingredients 10

cooking spray
1 pound ground beef
1 green bell pepper, chopped
1 package taco seasoning mix
1 tomato, chopped
1 bunch green onions, chopped
2 tablespoons hot taco sauce, or more to taste
1 (16 ounce) container sour cream
1 (8 ounce) package shredded sharp Cheddar cheese
1 (14.5 ounce) package tortilla chips, or more as needed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir bell pepper and taco seasoning into ground beef. Spread ground beef mixture into prepared casserole dish.
  • Sprinkle tomato and green onions over ground beef mixture; top with taco sauce. Spread sour cream over taco sauce layer and top with Cheddar cheese.
  • Bake in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Serve with tortilla chips.

Nutrition Facts : Calories 253.6 calories, Carbohydrate 17.1 g, Cholesterol 35.7 mg, Fat 16.8 g, Fiber 1.6 g, Protein 9.2 g, SaturatedFat 7.3 g, Sodium 319.1 mg, Sugar 1.2 g

BAKED TACO 'DIP' BITES



Baked Taco 'Dip' Bites image

Inspired by a beloved dip, our Baked Taco 'Dip' Bites are utterly delicious. With only 20 minutes of prep, they're simple to make, too. So try a new take on flavors you know they already adore with these Baked Taco 'Dip' Bites.

Provided by My Food and Family

Categories     Festive 2019

Time 2h13m

Yield 12 servings, 3 squares each

Number Of Ingredients 8

4 oz. cheddar cheese snack crackers, finely crushed (about 1 cup)
3 Tbsp. butter, melted
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
2 Tbsp. TACO BELL® Taco Seasoning Mix
2 eggs
1/4 cup KRAFT Cheddar & Asadero Cheese Expertly Paired for Tacos
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/4 cup fresh salsa

Steps:

  • Heat oven to 325ºF.
  • Line 8-inch square pan with foil, with ends of foil extending over sides. Combine cracker crumbs and butter; press onto bottom of prepared pan. Bake 8 min.
  • Meanwhile, beat cream cheese and taco seasoning mix in medium bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in shredded cheese.
  • Spread cream cheese mixture onto crust.
  • Bake 20 to 23 min. or until center is almost set. Cool completely.
  • Refrigerate 1 hour.
  • Use foil handles to remove taco 'dip' from pan; cut into 36 squares.
  • Top each square with about 1/4 tsp. each sour cream and salsa before serving.

Nutrition Facts : Calories 230, Fat 20 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 5 g

BAKED TACO DIP



Baked Taco Dip image

This hot taco dip is sure to please everyone, kids included. Serve with tortilla chips.

Provided by ChefLes

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes

Time 40m

Yield 8

Number Of Ingredients 6

1 (8 ounce) package cream cheese, at room temperature
1 pound lean ground beef
1 cup water
1 (1 ounce) package taco seasoning mix
1 ½ cups salsa
1 ½ cups shredded Cheddar cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Spread cream cheese in an even layer in the bottom of an 8x8-inch baking dish.
  • Cook and stir beef in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes. Add water and taco seasoning mix; stir. Simmer until most of the liquid evaporates, 3 to 5 minutes.
  • Spread meat mixture over the cream cheese in the baking dish. Pour salsa over meat mixture. Top with Cheddar cheese.
  • Bake taco dip in preheated oven until bubbling and cheese is melted, about 20 minutes.

Nutrition Facts : Calories 316.6 calories, Carbohydrate 6.5 g, Cholesterol 90.2 mg, Fat 23.8 g, Fiber 0.8 g, Protein 18.9 g, SaturatedFat 13.3 g, Sodium 799.5 mg, Sugar 2.3 g

BAKED LAYERED TACO DIP



Baked Layered Taco Dip image

The best baked taco dip that will keep everyone coming back for more!! Tastes even better the next day!

Provided by tl_shelley

Categories     Meat

Time 35m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 (16 ounce) can refried beans
1 tablespoon chili powder
1 teaspoon cumin
1/2 cup taco sauce
3/4 cup chopped tomato
1/2 cup of chopped onion
1 (4 ounce) can black olives
2 (6 ounce) packages taco blend cheese
1 (16 ounce) container sour cream (the bigger size)
green onion (optional)
jalapeno (optional)

Steps:

  • Preheat oven to 375 degrees.
  • Brown hamburger and drain.
  • Stir in can of refried beans, chili powder, cumin, and taco sauce. Mixing until mixed well together. Spread hamburger and beans mixture on the bottom of the 9x13 baking dish.
  • Sprinkle 3/4 cup of tomatos, 1/2 cup of onions, one can of sliced black olives, and jalepenos (optional) on top of the meat mixture. Covering well.
  • Sprinkle a good amount of the taco shredded seasoned cheese on top of the tomatos, onions, black olives, and jalepenos. Covering well.
  • Bake in the oven for about 15 minutes or until cheese is melted.
  • Remove from oven and let stand for 5 - 7 minutes or until cooled.
  • Layer the top with a good amount of sour cream. Sprinkle the rest of the cheese and green onions on top of the sour cream.
  • Serve.
  • Next day reheating:.
  • Put a little on a plate and reheat up in sections you are eating. 15-17 seconds in the microwave lets the meat mixture be warm and leaves the sour stil cool! YUM!

Nutrition Facts : Calories 224.9, Fat 15.7, SaturatedFat 7.8, Cholesterol 46.3, Sodium 318.8, Carbohydrate 10.6, Fiber 2.8, Sugar 1.4, Protein 10.8

EASY BAKED TACO DIP



Easy Baked Taco Dip image

Make and share this Easy Baked Taco Dip recipe from Food.com.

Provided by patticall

Categories     Meat

Time 30m

Yield 1 bake, 6-8 serving(s)

Number Of Ingredients 7

1 (16 ounce) can refried beans
1 1/2 lbs hamburger
1 (10 ounce) can Rotel tomatoes & chilies
1 (16 ounce) can corn
1 (1 1/4 ounce) package taco seasoning
9 slices processed cheese
corn chips

Steps:

  • in a square baking dish spread the can of refried beans on the bottom.
  • brown hamburger in a skillet and then add the corn (drained), tomatos, and seasoning.
  • cook until most of the water has evaporated.
  • add the meat mixture to the baking dish.
  • top with cheese and bake at 350 until cheese is melted.

Nutrition Facts : Calories 469.8, Fat 21.9, SaturatedFat 9.8, Cholesterol 100.4, Sodium 958.5, Carbohydrate 34.5, Fiber 6.1, Sugar 4.7, Protein 36

OVEN-BAKED BEEF TOUCHDOWN TACOS



Oven-Baked Beef Touchdown Tacos image

These oven-baked tacos don't mess around. Seasoned ground beef, refried beans, melty cheese and fresh toppings are packed inside crunchy taco shells to make what we consider the ultimate choice in game day snackage.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 10

Number Of Ingredients 8

1 package (4.7 oz) Old El Paso™ Stand 'N Stuff™ taco shells
1 lb ground beef
1 medium chopped onion (1/2 cup)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/3 cup water
1 can (16 oz) Old El Paso™ refried beans
1 1/4 cups shredded Cheddar cheese (5 oz)
Shredded lettuce, chopped tomato, sliced jalapeño chiles, chopped red onion, lime wedges, cilantro leaves, salsa, guacamole and sour cream, if desired

Steps:

  • Heat oven to 400°F. Spray bottom of 13x9-inch (3-quart) baking dish with cooking spray. Place taco shells standing up and together in dish; set aside.
  • In 10-inch nonstick skillet, cook beef and onion over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Stir in taco seasoning mix and water; heat to boiling. Reduce heat; simmer uncovered 2 to 3 minutes, stirring frequently, until mixture has thickened. Remove from heat.
  • To assemble, spread about 2 tablespoons refried beans in bottom of each shell. Top each with heaping 1/4 cup beef mixture and 2 tablespoons shredded cheese. Bake 5 to 7 minutes or until cheese is melted. Top with remaining ingredients, if desired.

Nutrition Facts : Calories 250, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 14 g, SaturatedFat 8 g, ServingSize 1 Taco, Sodium 500 mg, Sugar 0 g, TransFat 0 g

BAKED TACO SANDWICH



Baked Taco Sandwich image

Who says tacos have to be served in a taco shell? These tacos are like open-face sandwiches you eat with a fork. And you probably have all the ingredients you need on hand!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 42m

Yield 4

Number Of Ingredients 8

1 pound lean ground beef
1 package (1 ounce) Old El Paso™ taco seasoning mix
1 cup Original Bisquick™ mix
1/3 cup cold water
3/4 cup shredded Cheddar cheese (3 ounces)
Sour cream, if desired
Shredded lettuce, if desired
Chopped tomato, if desired

Steps:

  • Heat oven to 450°F. Grease square pan, 8x8x2 inches. Cook beef and taco seasoning mix as directed on envelope of seasoning mix.
  • Mix Bisquick mix and cold water until soft dough forms; spread in pan. Spread beef mixture over dough.
  • Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick inserted in center comes out clean. Immediately sprinkle with cheese. Let stand 1 to 2 minutes or until cheese is melted. Serve with remaining ingredients.

Nutrition Facts : Calories 460, Carbohydrate 24 g, Cholesterol 90 mg, Fiber 1 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 970 mg

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