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Cream Cheese Taco Dip

Cream Cheese Taco Dip is a creamy white baking-dish dip topped with golden seasoned beef and melted cheddar. It’s layered with softened cream cheese, baked until bubbly, then finished with jalapeños and green onions for bright taco flavor.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

cream cheese, softened
  • 8 oz cream cheese
ground beef
  • 1 lb ground beef
taco seasoning
  • 1 taco seasoning 1 packet
shredded cheddar cheese
  • 1 cup shredded cheddar cheese
salsa
  • 0.5 cup salsa
jalapeños
  • 0.25 cup diced jalapeños
green onions
  • 0.25 cup chopped green onions
tortilla chips for serving
  • 1 tortilla chips for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the seasoned beef
  1. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks for about 8 minutes, until no longer pink. Drain excess fat and stir in the taco seasoning and salsa until evenly coated.
Assemble and bake
  1. Spread the softened cream cheese in the bottom of a shallow baking dish so it forms an even layer. Top with the cooked seasoned beef mixture.
  2. Sprinkle the shredded cheddar cheese evenly over the beef. Bake at 350°F for 15 minutes until the cheese is melted and glossy.
Finish and serve
  1. Top the baked dip with the diced jalapeños and chopped green onions for bright color and crunch. Serve immediately with tortilla chips.

Notes

For the smoothest layer, let the cream cheese soften until spreadable, then cover the beef evenly so every bite has creamy base plus browned topping. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 350°F until warmed through. Freezing is not recommended because the dairy texture can turn grainy. For a lighter option, use reduced-fat cream cheese and reduced-fat shredded cheddar to keep the creamy bake without as much saturated fat.