Taco Dip

Taco Dip – This easy dip is perfect for the big game or for any party dish! Ground beef mixed with black beans, corn, and salsa and topped with Mexican cheeses.

Somehow February is already here and that means the Super Bowl is upon as. As per usual, it’s all about the food. And the Puppy Bowl! I mixed up this simple taco dip to serve and it was pretty good so wanted to share it here. What I like about this dip is that it’s not as heavy as other taco-like dips made with lots of cheese or cream cheese. It’s got some creaminess from the shredded cheese and sour cream, but it’s definitely not what I would qualify as a “creamy” dip.

To make this Taco Dip, you will need:

• lean ground beef
• black beans
• frozen corn
• a jar of your favorite salsa
• sour cream
• cumin
• chili powder
• garlic powder
• onion powder
• paprika
• salt
• shredded Mexican cheese
• Optional garnishes: cilantro, sliced black olives, green onion, chives, etc.

Recipe Tips and Suggestions:

• I used ground beef, but of course, you can swap for ground chicken or ground turkey.
• While I normally recommend grating your own cheese, I used the shredded cheese that was labeled as melting cheese and it worked just fine here.
• Feel free to swap out or add additional mix-ins like pinto beans, jalapeno peppers, diced peppers, onion, etc.
• If you’d prefer, you can use packaged taco seasoning instead of measuring out each spice individually. I’d recommend using one package.
• If you do not have a cast iron skillet, you can cook the meat in a regular skillet then mix and transfer the dip to a baking dish to bake.

Looking for more party dips? Try these:
Cheeseburger Dip
Chicken Enchilada Dip
Pizza Dip
Easy Queso Dip

Print

Yield: 8 servings

Taco Dip

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Taco Dip - This easy dip is perfect for the big game! Ground beef mixed with black beans, corn, and salsa and topped with Mexican cheeses.

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 (15-ounce) can unseasoned black beans, drained
• 1 cup frozen corn
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1 cup salsa
• 3/4 cup sour cream
• 1 1/2 cups shredded Mexican cheese

Instructions

1. Preheat oven to 350 degrees F. Heat a medium cast iron skillet over medium high heat. Add the olive oil. Drop in the beef and break up with a spatula. Cook until the beef is lightly browned.
2. Add in the drained black beans and corn. Sprinkle in the seasonings and stir to coat the meat, beans, and corn. Then stir in the salsa, sour cream, and 3/4 cup of the cheese. Stir until combined and smooth into an even layer.
3. Turn off the stove and remove pan from the heat. Sprinkle remaining cheese on top of the dip. Bake in the oven for 15-20 minutes or until the cheese is melted and bubbly.
4. Garnish with cilantro or desired garnishes. Serve how/warm with tortilla chips.

Nutrition Information:

Yield:

8

Serving Size:

1/8th
Amount Per Serving: Calories: 360Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 83mgSodium: 361mgCarbohydrates: 13gFiber: 3gSugar: 3gProtein: 24g

Does not include chips or other dippers

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