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Cream Cheese Taco Dip

Cream cheese taco dip with golden browned seasoned beef, melted cheddar, and vibrant jalapeño and green onion toppings. Baked until bubbly and creamy, then served warm with tortilla chips for a party-ready appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese taco dip
  • 8 oz cream cheese Softened so it spreads easily.
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 cup shredded cheddar cheese
  • 0.5 cup salsa
  • 0.25 cup diced jalapeños
  • 0.25 cup chopped green onions
  • 1 tortilla chips For serving.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the beef mixture
  1. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks for about 8 minutes, until no longer pink.
  2. Drain excess fat, then stir in the taco seasoning and salsa until evenly combined.
Assemble and bake
  1. Spread the softened cream cheese in the bottom of a shallow baking dish to form an even layer.
  2. Top with the cooked seasoned beef mixture, spreading it out so it reaches the edges.
  3. Sprinkle the shredded cheddar cheese evenly over the beef.
  4. Bake at 350°F for 15 minutes until the cheese is melted and looks lightly set.
Finish and serve
  1. Top the hot dip with diced jalapeños and chopped green onions for a fresh, vibrant finish.
  2. Serve immediately with tortilla chips for dipping while the cheese is still warm.

Notes

For the best scoop, keep the beef mixture saucy but not greasy—drain well after browning so the dip stays creamy instead of watery. Refrigerate leftovers in a sealed container up to 3 days; reheat in the oven or microwave until warm. Freezing isn’t recommended because cream cheese can break after thawing. For a lighter option, use reduced-fat cream cheese and reduced-fat cheddar while keeping the bake time the same.