EASY, ready in 15 minutes, and tastes like an awesome beef taco that's extra CHEESY in dip form and so good!! The edible tortilla bowls are so fun! PERFECT for game day parties and get-togethers!!
Prep Time5 minutesmins
Cook Time10 minutesmins
Total Time15 minutesmins
Course: Appetizers
Cuisine: Mexican
Keyword: cheesy taco dip, hot taco dip, taco cheese dip, taco dip without cream cheese, warm taco dip
⅓cupdiced fresh tomatoesor as desired for garnishing
1 to 2tablespoonsfresh cilantroor as desired for garnishing
1 to 2tablespoonsgreen onions thinly slicedor as desired for garnishing
Instructions
Preheat oven to 375F and place tortillas in the bowls provided and place on a baking sheet, according to the package directions. Bake for about 5 minutes, or until tortillas are lightly golden and set. Tip - I added some dried beans to the center of each tortilla bowl to weigh them down so the shape would be more defined but it's not imperative. Watch the baking time because although the package says bake for 9 to 11 minutes, mine were done after 5 minutes. While tortillas bake, brown the ground beef.
To a large skillet, optionally add the olive oil, ground beef, onion, and cook over medium-high heat for about 6 to 7 minutes, or until ground beef is cooked through and onions are translucent; stir frequently and crumble beef as it cooks. I don't drain the beef because the oil/liquid helps the cheese later on to stay melted and softer.
Add the green chiles (do not drain), taco seasoning, and stir to combine.
Add the taco sauce and stir to combine.
Turn off the heat, add the cheese, and stir until combined and melted.
Spoon the filling into the baked tortilla shells. I used 3 tortillas and each were quite full but you can use 2 tortillas and they will be heaping full or 4 tortillas will be more modestly filled.
Evenly garnish with the tomatoes, cilantro, and green onions to taste. Serve immediately. Dip is best warm and fresh.