Description
Cheesy Taco Dip is a warm, creamy, and flavorful appetizer featuring seasoned ground beef blended with a variety of melted cheeses and spicy diced tomatoes. Perfect for parties or game day, this dip pairs wonderfully with tortilla chips or fresh veggies for dipping.
Ingredients
Scale
Main Ingredients
- 1 pound ground beef
- 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
- 1 can (10 ounces) Rotel diced tomatoes and green chilies, drained
- 2 tablespoons taco seasoning (homemade or store-bought)
For Serving
- Tortilla chips or sliced veggies
Instructions
- Brown the Ground Beef: In a large skillet over medium heat, cook the ground beef thoroughly, breaking it apart as it cooks. Once fully browned, drain off any excess grease to ensure the dip is not too oily.
- Melt the Cheeses: Using the same skillet, add the cubed Velveeta, softened cream cheese, shredded Fiesta Blend cheese, drained Rotel tomatoes and green chilies, and taco seasoning. Stir continuously over medium heat until all the cheeses melt together and the mixture becomes smooth and creamy.
- Adjust Seasoning: Taste the dip and adjust the seasoning if desired. For more spice, add additional taco seasoning or a pinch of cayenne pepper to elevate the heat level.
- Transfer & Serve: Move the cheesy taco dip to a serving bowl. Alternatively, keep it warm in a slow cooker set to the “keep warm” setting to maintain optimal serving temperature during gatherings.
- Enjoy: Serve the dip alongside tortilla chips or sliced veggies and enjoy with friends and family as a delicious, crowd-pleasing appetizer.
Notes
- Draining the cooked ground beef after browning prevents the dip from becoming greasy.
- If you prefer, substitute Fiesta Blend cheese with equal parts cheddar and Monterey Jack cheeses.
- The dip can be kept warm in a slow cooker for parties to maintain its creamy texture.
- For a spicier dip, add extra taco seasoning or a dash of cayenne pepper.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stove or in a microwave.
