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taco dip recipe with meat
- Total Time: 110 minutes
- Yield: 8–10 servings 1x
- Diet: General
Description
This hearty taco dip with meat features seasoned ground beef layered with a creamy, tangy mixture of cream cheese, sour cream, and lime-cilantro crema, topped with fresh vegetables and cheese, making it a crowd-pleasing dish for any occasion.
Ingredients
- 1 lb lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 0.5 teaspoon fine sea salt
- 0.25 teaspoon black pepper
- 0.25 cup water
- 8 oz cream cheese, softened
- 1 cup sour cream, divided
- 2 tablespoons fresh lime juice
- 2 tablespoons finely chopped fresh cilantro
- 0.25 teaspoon chipotle powder
- 2 cups shredded Monterey Jack and mild cheddar cheese blend
- 1 head iceberg lettuce, finely shredded
- 2 Roma tomatoes, diced
- 0.5 cup sliced black olives, drained
- 3 green onions, thinly sliced
Instructions
- Brown the Meat: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook, breaking it apart, until browned and no longer pink. Drain excess fat thoroughly.
- Season the Beef: Stir in the diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper for 1 minute, until fragrant. Pour in 0.25 cup water; simmer for 2-3 minutes until liquid is mostly absorbed. Remove from heat and let cool slightly.
- Prepare Creamy Layers: In a medium bowl, combine 8 oz softened cream cheese and 0.75 cup sour cream. Beat until smooth and creamy. In a separate small bowl, whisk 0.25 cup sour cream, lime juice, cilantro, and chipotle powder for your Smoky Lime-Cilantro Crema. Spoon dollops of the crema over the main cream cheese mix, then gently swirl 2-3 times with a knife to create ribbons, being careful not to overmix.
- Assemble the Dip: Spread the cooled meat mixture evenly over the bottom of a clear 9-inch serving dish. Carefully spread the swirled creamy mixture over the meat layer, ensuring those vibrant ribbons are visible. Smooth the top gently.
- Add Toppings: Sprinkle 2 cups shredded cheese blend evenly over the creamy layer. Arrange the shredded iceberg lettuce over the cheese, followed by the diced Roma tomatoes, sliced black olives, and thinly sliced green onions.
- Chill and Serve: Cover the dish and refrigerate for at least 1 hour to allow flavors to meld and the dip to chill thoroughly. Serve chilled with your favorite tortilla chips.
Notes
This dip can be made ahead; cook meat and cream cheese base up to 2 days in advance, storing separately. For variations, add a spicy kick with cayenne or jalapeños, include a layer of refried or black beans, or use plant-based alternatives for a dairy-free version.
- Prep Time: 30 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Stovetop, Layering, Chilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (about 180 g)
- Calories: 350 calories
- Sugar: 2 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 55 mg