Looking for the ultimate party appetizer? This flavorful taco dip with ground beef combines creamy, cheesy, and savory in every bite. Perfect for game day, your next Taco Tuesday, Cinco de Mayo parties, or any casual get-together.

taco dip with ground beef, tomatoes, and cilantro in a large white bowl.
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It’s so fun to take classic flavors from one dish and do a recipe mashup to create a whole new dish. And taco flavors are one of the best to work with!

In the past, we’ve made these recipes for Taco Pizza and Taco Pasta part of our regular dinner rotations. And in my constant love of cooking experiments, I created this Taco Dip with Ground Beef.

Oh my word, it is SO tasty! I personally ate a whole small bowl with my fave tortilla chips in one sitting. I hope you love this chips and dip recipe, too!

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Why you’ll love this recipe

Your next party needs some chips and dip, am I right? Every party does!

This easy taco dip recipe is a great appetizer for so many reasons:

  • Easy – This cheesy beef taco dip is made in one pan with just 5 simple ingredients.
  • Fast – You can make this dip in about 15-20 minutes.
  • Make-ahead friendly: Perfect to prep the day before a party.
  • Customizable: Add jalapeños, black beans, corn, guacamole, or your other favorite toppings.

Ingredients you’ll need

bowls of ingredients to make cheesy taco dip

This taco dip recipe only requires five simple ingredients.

  • Ground Beef – I find that lean ground beef gives the best flavor. But you can substitute ground turkey or even ground chicken in this recipe.
  • Taco seasoning – Use homemade taco seasoning or your favorite store-bought one. You can also substitute this Fajita Seasoning.
  • Tomatoes – I found that a can of Rotel tomatoes is not only easy, but also quite tasty! If you prefer, you can use chunky salsa or fresh diced roma tomatoes.
  • Cream cheese – Softened to room temperature so it melts and blends more easily with the other ingredients.
  • Shredded cheese – Mexican blend or cheddar is ideal.
  • Cilantro (optional) – Finely chopped cilantro for a final hit of bright flavor before serving. You can substitute parsley.

Make it dairy free: You can substitute your favorite dairy-free cream cheese and dairy-free cheddar or Mexican-style shreds.

How to make taco dip with ground beef

It’s so easy to make this cheesy, ground beef Mexican dip! Full ingredient measurements and instructions are in the recipe card at the bottom of this post. Here’s a step-by-step visual guide to help you along the way.

  1. Heat the olive oil in a large saucepan or large skillet over medium-high heat. Add the minced garlic and cook for 1 minute, just until the garlic is soft and fragrant.
  2. Add the ground beef. Cook and crumble beef until you have brown ground beef.

3. Add the Rotel tomatoes, taco seasoning, cream cheese block and shredded cheese.

4. Continually stir the ingredients together until the cheeses melt.

5. Sprinkle chopped cilantro and your favorite toppings.

Tips for great taco dip with ground beef

  • Use freshly shredded cheese for the best melt and flavor.
  • Spice it up by adding diced jalapeños or using a spicy salsa.
  • Make it ahead: Prepare up to 24 hours in advance. Add fresh toppings just before serving.
  • Serve warm or cold: It’s delicious either way!
  • Customize it: Add refried beans, guacamole, or hot sauce for extra flavor and heartiness.

Taco dip FAQs

Can I make taco dip with ground turkey instead of beef?

Yes! Ground turkey is a great lean alternative that still tastes delicious.

Can I make this taco dip vegetarian?

Absolutely, simply skip the beef or substitute with plant-based crumbles.

What’s the best way to reheat taco dip?

For the best results, reheat this taco dip on the stovetop over medium heat until heated through. You can also reheat in a microwave-safe bowl in the microwave in 30-second increments until heated through. If you’re using the microwave, suggest adding a teaspoon to a tablespoon of water or olive oil (the amount depends on the amount of dip you are reheating) to help wake up the liquids in this dip.

What’s the best way to store taco dip?

Allow the dip to cool, then store in an airtight container in the refrigerator for up to four or five days.

Serving ideas

taco dip in a large white bowl with a hand dipping a chip into the dip

Serve this cheesy dip with tortilla chips — it’s the perfect chip and dip combo!

You can also let guests add their own favorite taco toppings to the dip. Serve along with bowls of chopped green onions, freshly diced tomatoes, sour cream, black olives, green chiles, and/or black beans.

If you’re hosting a Game Day party, serve it with:

Serving this for Cinco de Mayo or Taco Tuesday? Make it with these dishes:

Kitchen tools and equipment

Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:

More appetizer recipes

Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!

Taco Dip with Ground Beef

5 from 1 vote
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 12 servings
This rich and creamy taco dip is perfect to serve with tortilla chips for Taco Tuesday, Cinco de Mayo, Game Day, or as a fun dinner side dish.
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Ingredients 

  • 1 Tablespoon extra virgin olive oil
  • 1 garlic clove, minced
  • ½ cup finely diced yellow onion
  • 1 pound ground beef
  • 2 Tablespoons taco seasoning
  • 1 can (10 ounces) Rotel tomatoes
  • 1 (8-ounce) block of cream cheese
  • 8 ounces shredded Mexican-style cheese
  • Optional: chopped cilantro, lime wedges, black olives for serving

Instructions 

  • Heat the olive oil in a large skillet over medium-high heat.
  • Add the garlic and onions. Sauté just until they're soft and fragrant, about 1-2 minutes.
  • Add the ground beef and break up with a wooden spoon, and cook just until cooked through.
  • Stir in the tomatoes, taco seasoning, cream cheese, and shredded cheese. Keep stirring and cook until all of the cheese is melted.
  • Optional: sprinkle in some chopped cilantro, and serve topped with black olives and with sides of lime wedges. Serve with tortilla chips.

Notes

Makes about 12-15 servings 
Storage: store in an airtight container in the refrigerator for up to four days. 
Freezer friendly: store in a freezer-safe container in the freezer for up to one month. Thaw in the refrigerator overnight before serving.
To reheat: add a small teaspoon of water or olive oil and microwave in 30-second increments until heated through, stirring in-between.

Nutrition

Calories: 194kcal, Carbohydrates: 6g, Protein: 15g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.5g, Cholesterol: 41mg, Sodium: 383mg, Potassium: 283mg, Fiber: 1g, Sugar: 3g, Vitamin A: 234IU, Vitamin C: 4mg, Calcium: 304mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!

Marlynn Jayme Schotland 2021 profile pic

About Marlynn

I'm a cookbook author, recipe developer, photographer, WSET 2 Certified wine pro, mom of two, and dog lover. I'm here to help you with fast, easy, and delicious recipes, food & wine pairings, cooking & baking tips, plus food and wine travel guides.

5 from 1 vote (1 rating without comment)

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