Everyone loves Taco Dip… and this cheesy, baked version is the BEST. It’s everything you’d expect of taco dip with a deliciously gooey twist. Guaranteed to be a new game day favorite!

I don’t know about you, but I definitely grew up on Taco Dip. And when I say taco dip… I’m talking about the classic layered dip you can now find at most grocery stores. It was a party and game day staple, always eaten with tortilla chips, and one of those things that just came to be expected at any gathering.

Truth be told, it’s not something you ever really outgrow, which is why I’m STILL making Taco Dip as an adult. Only these days… I’m making it a little different. Because hot, cheesy, and gooey is where it’s at… especially when it comes to game day apps!

This Cheesy Baked Taco Dip has all the flavors of tacos in a yummy, creamy, cheesy dip. The secret? Combine the cream cheese, shredded cheese, sour cream, and taco meat all together so you get ALL the flavor and ALL the creaminess in one delicious bite!

As for the toppings? I went the classic route with lettuce, tomatoes, black olives, and green onions. I also added some fresh jalapeños for a little kick. You can feel free to get as creative as you’d like… check out my ideas below!

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🍅 Ingredients

If you’ve ever made traditional taco dip, the ingredient list is more or less the same. The biggest difference between the two – aside from being baked – is the fact that this one includes ground beef. Aside from that, it’s basically everything you’d add to tacos.

I used full fat sour cream and cream cheese, but you can substitute a lower fat version of either. And if you have any additions or subtractions to the toppings? You can feel free to make them!

• 1/2 pound ground beef
• 1 1/2 cups sour cream
• 8 ounces cream cheese, softened
• 1 package taco seasoning or homemade taco seasoning
• 2 cups shredded cheese (I used a Mexican cheese blend)
• 1 cup shredded lettuce
• 1/2 cup diced tomato
• 1/4 cup sliced black olives
• 2 green onions, sliced
• 1-2 jalapeños, sliced

📋 Instructions

For this recipe, you’re essentially baking a dip and then adding fresh toppings. I don’t always drain my taco meat, but for this recipe I did. I also found it important to cover the cream cheese mixture with foil so it didn’t develop a “crust” while baking. Since this is a baked dip that’s intended to be served hot, I would definitely plan to top and serve it as soon as it comes out of the oven!

1. Preheat the oven to 350° F.
2. In a medium skillet, brown the ground beef over medium-high heat. Drain, then add half the seasoning mix water (according to package or recipe instructions). Simmer 5 minutes.
3. In a large bowl, combine the sour cream and cream cheese, using a hand mixer to mix until smooth and creamy. Stir in 1 cup of the shredded cheese and the seasoned taco meat.
4. Transfer mixture to a 9×13 inch pan, cover with foil, and bake for 20-30 minutes, until hot and bubbly.
5. Top mixture with remaining cheese and other toppings.

🌽 Recipe variations

Just like tacos… everyone has their own preferences when it comes to toppings. I used all my favorites for this recipe, but you can make any of the following substitutions:

• Add 3/4 cup black beans or roasted corn
• Substitute ground turkey for ground beef
• Skip the baking and make it a cold dip
• Add diced avocado
• Add a layer of refried beans
• Top with guacamole, pico de gallo, or cilantro lime sauce
• Use halved mini peppers instead of chips for dipping

📍 Make-ahead & storage tips

With just a few simple tips, you can easily make this recipe in advance. I would suggest mixing the base ingredients (sour cream, cream cheese, shredded cheese, and seasoned taco meat) and refrigerating them in an airtight container until you’re ready to use them. Then simply remove the mixture from the fridge, spread it in a 9×13 inch pan, and bake according to the recipe instructions. You may need to increase the baking time just a bit since the ingredients will be cold.

You can also prepare your toppings in advance by slicing and chopping the ingredients you plan to use. Store them in small plastic bags or containers in the refrigerator… and they’re ready to go when you need them!

As for leftovers, this dip is really best when eaten fresh. The combination of a warm base with fresh cold toppings makes it difficult to reheat, so… eat up!

🧀 More dip recipes

Who doesn’t love a good dip recipe!? They’re ideal for game days or get togethers… and always a crowd favorite! These are some of our favorite dip recipes both hot and cold:

• Beer Cheese Dip
• Queso Dip
• Cobb Salad Dip
• Spinach Dip
• Southwest Buffalo Chicken Dip
• Wedge Salad Dip
• Bacon Blue Cheese Dip
• Chicken Cheesesteak Dip

Cheesy Baked Taco Dip

Yield: 24

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Everyone loves Taco Dip... and this cheesy, baked version is the BEST. It's everything you'd expect of taco dip with a deliciously gooey twist. Guaranteed to be a new game day favorite!

Print

Ingredients

• 1/2 pound ground beef
• 1 1/2 cups sour cream
• 8 ounces cream cheese, softened
• 1 package taco seasoning or homemade taco seasoning
• 2 cups shredded cheese (I used a Mexican cheese blend)
• 1 cup shredded lettuce
• 1/2 cup diced tomato
• 1/4 cup sliced black olives
• 2 green onions, sliced
• 1-2 jalapeños, sliced

Instructions

1. Preheat the oven to 350° F.
2. In a medium skillet, brown the ground beef over medium-high heat. Drain, then add half the seasoning mix water (according to package or recipe instructions). Simmer 5 minutes.
3. In a large bowl, combine the sour cream and cream cheese, using a hand mixer to mix until smooth and creamy. Stir in 1 cup of the shredded cheese and the seasoned taco meat.
4. Transfer mixture to a 9x13 inch pan, cover with foil, and bake for 20-30 minutes, until hot and bubbly.
5. Top mixture with remaining cheese and other toppings.

Notes

Recipe variations:

• Add 3/4 cup black beans or roasted corn
• Substitute ground turkey for ground beef
• Skip the baking and make it a cold dip
• Add diced avocado
• Add a layer of refried beans
• Top with guacamole, pico de gallo, or cilantro lime sauce
• Use halved mini peppers instead of chips for dipping

Nutrition Information:

Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 130Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 36mgSodium: 149mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 6g