Layered Ground Beef Taco Dip
🌮🎉🧡 A FAST and EASY layered taco dip made with seasoned ground beef, cream cheese, sour cream, black beans, cheese, tomatoes, and more!! Perfect for your next FIESTA and a guaranteed WINNER with everyone!!
Servings: 8
Calories: 454cal
Equipment
Ingredients
- 16 ounces sour cream
- 8 ounces brick-style cream cheese softened
- two 1.25-ounce packets Ortega Taco Seasoning Mix
- 1 pound lean ground beef I used 85% lean
- 1 small/medium sweet Vidalia onion diced small
- 1 to 2 tablespoons olive oil if necessary
- one 4-ounce can Ortega Fire-Roasted Green Chiles
- one 15-ounce can Ortega Black Beans
- 1 cup shredded Mexican cheese blend
- 1 Roma tomato diced small
- fresh cilantro for garnishing
- Ortega Medium Taco Sauce as desired for serving
- corn tortilla chips for serving
Instructions
- Spray a 3-quart baking dish (or high-sided 9×9-inch pan) with cooking spray; set aside.
- To a medium mixing bowl, add the sour cream, cream cheese, and beat on high-speed with a handheld electric mixer.
- Add 1 packet taco seasoning and beat to incorporate.
- Turn mixture out into prepared pan; place pan in the fridge.
- To a large skillet, add the beef, onion, oil if necessary, and cook for about 5 minutes over medium-high heat, or until beef is cooked through and onion is soft and translucent. Crumble beef while it cooks to ensure even cooking.
- Add the green chiles, remaining 1 packet taco seasoning, and stir to combine.
- Add the black beans and stir to combine.
- Turn mixture out over sour cream-cream cheese layer.
- Evenly top with the cheese, tomato, cilantro, taco sauce, and serve immediately with tortilla chips.
Notes
- Dip will keep airtight in the fridge for up to 3 days.
Nutrition
Serving: 1 | Calories: 454cal | Carbohydrates: 11g | Protein: 23g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 544mg | Fiber: 1g | Sugar: 6g
