This hot taco dip recipe is filled with ground beef, cream cheese, refried beans, salsa, green chiles, and a few other tasty ingredients. I love how easy it is to make– just throw everything together and bake this cheesy taco dip in the oven until warm, then dig in! It has all the great flavor of tacos in a convenient and shareable dip!
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I’m always looking for new ways to eat tacos, and this ultra-creamy and cheesy baked taco dip is a game day dip worth cheering for! Loaded with ground beef, refried beans, and salsa, it’s bursting with taco flavor.
What’s in This Hot Taco Dip Recipe?
- Ground Beef: I like 90%-lean ground beef.
- Onion + Garlic: Enhance the savory flavor of the beef.
- Taco Seasoning: Adds classic Mexican flavor to the ground beef.
- Cream Cheese: Makes the dip creamy and tangy.
- Refried Beans: Add body and richness to the dip.
- Green Chiles: Add a touch of spice and crunch.
- Salsa: Adds freshness and acidity to the dip. Use your favorite kind to adjust spiciness and flavor.
- Cheese: I like Monterey jack for this dip, but cheddar, Colby jack, or Mexican blend would also work well.
Tips for Success
- If you use beef with a higher fat percentage, drain off any excess fat before adding garlic and taco seasoning.
- After taking it out of the oven, we topped our hot taco dip with halved grape tomatoes for a little extra pop of freshness, but this is totally optional. A dollop of sour cream would be a great addition too.
How to Store and Reheat
Store leftover hot taco dip tightly covered with plastic wrap in the refrigerator for up to 4 days. The dip may get a bit watery as it sits, but you can simply drain off any excess liquid before reheating. Reheat in a 350°F oven for 20-30 minutes, or until warmed through and melty.
Serving Suggestions
I love classic tortilla chips for dipping in this delicious hot taco dip. For something a little different, you could try wonton chips or pretzels. This is the perfect hot party dip for game day, so serve it alongside some spicy Buffalo wings and a frosty mug of beer!
If you have leftovers, roll it up in warmed tortillas to make super quick burritos for a next-day lunch.
Hot Taco Dip
Equipment
- 8×8-inch Baking Pan
Ingredients
- 1 pound lean ground beef
- 1 onion chopped
- 2 cloves garlic minced
- 1 ounce taco seasoning (1 envelope)
- 8 ounces cream cheese room temperature (1 brick)
- 15 ounces canned refried beans (1 can)
- 2 ounces chopped green chiles (½ small can)
- 1 cup salsa
- 2 cups freshly shredded Monterey jack cheese
- Chopped fresh cilantro optional, for garnish
- Tortilla chips for serving
Instructions
- Preheat the oven to 375°F.
- In a large skillet over medium heat, cook the ground beef and onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.1 pound lean ground beef, 1 onion
- Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute. Set aside.2 cloves garlic, 1 ounce taco seasoning
- While the beef cooks, mix the cream cheese, refried beans, and green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.8 ounces cream cheese, 15 ounces canned refried beans, 2 ounces chopped green chiles
- Top with the ground beef and salsa. Sprinkle on the cheese.2 cups freshly shredded Monterey jack cheese, 1 cup salsa
- Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through.
- Garnish with cilantro and serve warm with tortilla chipsChopped fresh cilantro, Tortilla chips
Becky’s Tips
- The great thing about this hot taco dip is how versatile it is. Try swapping out the ground beef for turkey, chicken, or chorizo. If you’re not a fan of refried beans, you can mash some black, pinto, or kidney beans. And for a bit more spice, we like throwing in some chopped jalapeños.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Hot Taco Dip Step by Step
Cook the Beef: Preheat the oven to 375°F. In a large skillet over medium heat, cook 1 pound of lean ground beef and 1 diced onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.
Season the Beef: Stir in 2 cloves of minced garlic and 1 ounce (1 envelope) of taco seasoning and cook until fragrant, about 1 minute. Set aside.
Mix the Filling: While the beef cooks, mix 8 ounces (1 brick) of room-temperature cream cheese, 15 ounces (1 can) of refried beans, and 2 ounces (½ can) of chopped green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.
Layer the Dip: Top with the ground beef and 1 cup of salsa. Sprinkle on 2 cups of shredded Monterey jack cheese.
Bake the Dip: Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through. Garnish with cilantro and serve warm with tortilla chips.
