Warm Taco Dip Recipes

GROUND BEEF TACO DIP

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

BAKED TACO DIP

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.

WARM AND CHEESY TACO DIP

Steps:

• Preheat the oven to 375 degrees Fahrenheit.
• In a skillet (see notes), brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
• Lower the heat to medium. Stir in the taco seasoning, cumin and broth or water. Mix well. Add the chiles and salsa and cook for about 2-3 minutes.
• Stir in the cream cheese and mix well until melted. Mix in 2 cups of shredded cheese. Season with salt and ground black pepper to taste.
• At this point, you can transfer the dip to a casserole or simply top the dip with cheese and bake it in the skillet.
• Sprinkle the remaining 1/4 cup of shredded cheese on top and bake for 20 minutes or until hot, bubbly and golden brown.
• Top with desired toppings and serve warm with tortilla chips.
• In a skillet, brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
• Add the ground beef and onion mixture to the crock pot. Add the taco seasoning, cumin, 1/4 cup of broth or water, chiles, salsa, cream cheese and 2 cups of shredded cheese and mix well.
• Cook on low heat for 3 hours, stirring a couple of times through the cooking. Taste and season with salt and ground pepper if needed.
• Sprinkle the remaining 1/4 cup of shredded cheese and cook on low heat for an additional 10 minutes. Top with your desired toppings.
• Keep the slow cooker on the warm setting while serving to keep the dip warm! Serve with tortilla chips.

HOT TACO DIP

Steps:

• Preheat oven to 350F degrees.
• Mix beans, cream cheese, sour cream and taco seasoning until well combined.
• Stir in garlic.
• Spread in bottom of baking pan.
• Sprinkle tomato and olives over top.
• Cover with cheese.
• Bake for 15-18 minutes.
• Serve with tortilla chips.

WARM TACO DIP!!!

Steps:

• Put all ingredients together in a microwave safe bowl.
• Microwave on high for five minutes (uncovered).
• Stir.
• Re-microwave for five more minutes.
• Stir.
• Enjoy!
• (I use Tostidos Scoops to scoop the dip -- mmm!).

HOT BAKED TACO DIP

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.