Ingredients
Equipment
Method
Cook the taco base
- Brown the ground beef in a large cast iron skillet over medium-high heat, breaking it into small pieces as it cooks. Cook until the beef is no longer pink and starts to look lightly browned.
- Add taco seasoning and water to the skillet, then stir to coat the beef evenly. Simmer for 2 minutes, stirring once or twice, until the liquid is slightly reduced and clings to the meat.
Make it creamy and melty
- Stir in softened cream cheese until melted and combined. Continue stirring until the mixture turns smooth and glossy with no visible cream cheese streaks.
- Add salsa, shredded cheddar cheese, and sour cream, stirring until everything is melted and smooth. Cook until the dip looks thick and creamy with fully melted cheese.
Top and serve
- Transfer the dip to a serving dish and spread it out for even topping. The surface should look warm and creamy as it settles.
- Top with diced green onions and fresh cilantro right before serving. Finish with a fresh, bright green layer for a colorful look.
- Serve warm with tortilla chips for dipping. The dip should be thick enough to scoop while the cheese stays warm and stretchy.
Notes
Pro tip: soften the cream cheese before cooking so it melts quickly and prevents lumps. Refrigerate leftovers in an airtight container for up to 3 days and rewarm gently on the stovetop or in the microwave, stirring often. Freezing isn’t recommended because the dairy can separate when thawed. For a lighter option, swap sour cream and cream cheese for low-fat versions and keep the same cheese-to-beef ratio for a still-creamy texture.