Ground Beef Taco Dip

Course: Appetizer

Cuisine: Mexican

Keyword: Beef, Cinco de Mayo, Dip, Game Day, Holiday, Mexican

Prep Time: 15

Cook Time: 5

Servings:

Calories: 119kcal

Author: Marilyn

The easy party dip that is always a favorite. Layers of taco seasoned ground beef taco with creamy layers, shredded cheese, tomatoes, and peppers.

1 pound lean (90/10) ground beef
¾ cup water
4 tablespoons taco seasoning; divided
2 cups sour cream
1 package (8 ounces) cream cheese, softened
2 cups shredded iceberg lettuce
1 cup shredded cheddar cheese
3 medium tomatoes, finely chopped
1 can diced green peppers, drained
1 can (2-1/4 ounces) sliced ripe olives, drained
Sturdy tortilla chips, corn chips, pita chips, and crisp veggie sticks for serving

Get Recipe Ingredients

In a large skillet over medium heat, cook and crumble the beef, 4 to 5 minutes or until no longer pink. Drain any excess fat. Add the water and 1 envelope taco seasoning. Cook until the mixture is thickened and the spices evenly coat the meat. Let it cool slightly.
In a bowl, beat the sour cream, cream cheese, and the remaining taco seasoning until well blended. Spread the mixture across the bottom of a 3-quart glass dish.
Sprinkle the ground beef over the creamy layer. Top with lettuce, cheddar, tomatoes, peppers and olives.

** Nutrition is calculated before adding the ingredients for dipping

Variations:

Use ground turkey or chicken instead of the beef.
Use chopped fresh peppers of various colors, shredded carrot or cabbage, or cooked corn kernels.
Add beans: Spread a layer of refried beans on the bottom of the dip dish before the sour cream layer.

Storing:

Leftover taco dip can be stored tightly covered in the refrigerator for up to three days.