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Cream Cheese Taco Dip

Cream cheese taco dip with browned seasoned ground beef, a melted cheddar top, and vibrant jalapeños and green onions. Baked in a dish until the cheese turns creamy and golden, then served hot 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: 580
Ingredients Equipment Method Notes

Ingredients
  

Cream cheese taco dip components
  • 8 oz cream cheese Softened
  • 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

Method
 

Brown the seasoned beef
  1. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks for about 8 minutes. Drain excess fat once the meat is no longer pink and the pan looks less greasy.
  2. Stir taco seasoning and salsa into the browned beef. Cook for 2 minutes, stirring until the mixture looks evenly coated and glossy.
Assemble and bake
  1. Spread softened cream cheese in the bottom of a shallow baking dish. Use the back of a spoon to create an even layer that covers the base.
  2. Top the cream cheese with the cooked seasoned beef mixture. Spread it into an even layer so it reaches the edges.
  3. Sprinkle shredded cheddar cheese evenly over the beef. Cover the surface completely so the top bakes into a melted layer.
  4. Bake at 350°F for 15 minutes until the cheese is melted. Look for bubbling at the edges and a smooth, melted top.
Finish and serve
  1. Top the dip with diced jalapeños and chopped green onions right after baking. Add them while the cheese is hot so they stay vibrant and lightly cling to the surface.
  2. Serve immediately with tortilla chips for dipping. Arrange chips around the dish so everything stays grab-and-go.

Notes

Pro tip: soften the cream cheese at room temperature until it spreads easily for a smoother base layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven or microwave until warmed through. Freezing is not recommended because the cream cheese can break. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheddar.