Description
Cheesy Taco Dip is a creamy, flavorful appetizer combining ground beef, Velveeta, cream cheese, shredded cheese, and spicy diced tomatoes. This warm dip is perfect for parties, served with tortilla chips or veggies, offering a comforting and satisfying snack bursting with Mexican-inspired flavors.
Ingredients
Scale
Meat
- 1 pound ground beef
Cheeses
- 1 block (16 ounces) Velveeta cheese, cubed
- 1 package (8 ounces) cream cheese, softened
- 2 cups Fiesta Blend cheese (or a mix of cheddar and Monterey Jack), shredded
Other
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, drained
- 2 tablespoons taco seasoning (homemade or store-bought)
- Tortilla chips or sliced veggies for serving
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef until fully browned and no pink remains. Drain off any excess grease to keep the dip from becoming too oily.
- Melt the Cheeses: Add the cubed Velveeta, softened cream cheese, shredded Fiesta Blend cheese, drained Rotel tomatoes with green chilies, and taco seasoning directly into the same skillet with the browned beef. Stir continuously over medium heat until all the cheeses have melted and the mixture is smooth and well combined.
- Adjust Seasoning: Taste the cheesy taco dip and adjust the seasoning if needed. For extra spice, add more taco seasoning or a pinch of cayenne pepper to kick up the heat.
- Transfer & Serve: Move the dip into a serving bowl or keep it warm in a slow cooker set on ‘keep warm’.
- Enjoy: Serve the hot cheesy taco dip alongside tortilla chips or sliced veggies and enjoy this savory appetizer with friends and family.
Notes
- For a spicier dip, add jalapeños or extra cayenne pepper.
- Use a slow cooker to keep the dip warm for longer serving times.
- Substitute ground turkey for beef for a leaner option.
- To make it gluten-free, ensure the taco seasoning and tortilla chips are certified gluten-free.
- Leftovers can be refrigerated and reheated gently on the stovetop or microwave.
