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Hot Taco Dip

Hot Taco Dip

Recipe and photo courtesy of HowtoBurnWater.com
Course Appetizer


  • 1 ¼ lbs lean ground beef
  • ½ tsp salt
  • 2 tsps oil
  • 1 onion, diced
  • 1 jalapeno, finely diced
  • 1 red bell pepper, finely diced 
  • 3 garlic cloves, finely minced
  • 2 Roma tomatoes, diced
  • 1 1 oz packet Taco seasoning
  • 1 8 oz package cream cheese
  • ½ cup sour cream
  • 2 cups Mexican cheese, half for the mixture & half for the top of the dip
  • 1/2 tsp chipotle chili powder
  • 1/4 tsp paprika
  • Cooking spray
  • Garnish: Diced tomatoes, sliced black olives, sliced pickled jalapeno, avocado, or shredded lettuce (optional)
  • Tortilla chips


  • Wash hands with soap and water.
  • Preheat the oven to 375°F.
  • Scrub onion and garlic with a clean vegetable brush under running water. Gently rub red bell pepper, jalapeno, tomatoes and any fresh garnishes under cold, running water.
  • Lightly spray an oven-proof skillet or an 8x8” baking dish.
  • In a medium pan over medium-high heat, add the oil. Season the ground beef with salt and add to the pan. Cook the beef until it reaches 160°F on a food thermometer.
  • Wash hands with soap and water after handling raw ground beef.
  • Once the ground beef is browned, reduce the heat to medium. Then add the onions, red bell pepper, and jalapeno.
  • When the onions and peppers have started to soften (about 5-7 minutes), add the garlic and cook for another 2 minutes. Add the tomatoes and cook until they begin to soften, about 3 minutes.
  • Sprinkle the taco seasoning over the meat mixture and stir together. Cook 1-2 minutes.
  • Remove from the heat and stir in the cream cheese, sour cream, and 1 cup of the Mexican cheese mix.
  • Transfer to the greased baking dish. Top with the remaining 1 cup of cheese, chili powder, and paprika.
  • Cook in the oven for about 20-30 minutes until the dip reaches 165°F on a food thermometer.
  • Garnish as desired and serve with chips.
  • *You can add other ingredients to the meat mixture, like black or pinto beans or frozen corn.
  • * This mixture also makes a great filling for quesadillas.