This warm taco skillet dip has all the flavors you enjoy in a taco, but in dip form, and all in one skillet that goes from stovetop to oven to table. Cheesy, spicy, and beefy, this dip will feed a crowd. Serve it with sturdy chips or dippers.
Ingredients
- ground beef: 1 pound
- butter: 1 Tbsp
- onion: 1 piece
- garlic: 2 clove (minced)
- 1/2 tablespoons taco seasoning: 1 piece
- 1/2 teaspoons cumin: 1 piece
- cayenne pepper: 0.5 tsp (optional)
- tomatoes and green Chilis (such as RoTel®): 1 can (10 ounce can, diced)
- sharp Cheddar cheese: 1 cup (divided, grated)
- Monterey Jack cheese: 1 cup (divided, grated)
- white Cheddar cheese: 0.5 cup (divided, grated)
- cream cheese: 1 pack (8 ounce pack)
- sour cream: 0.5 cup
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C).
-
Heat butter in a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; cook and stir until softened, about 10 minutes. Drain excess grease.
-
Stir in taco seasoning, cumin, cayenne, and diced tomatoes and green chiles (undrained). Reserve 1/4 cup each of sharp Cheddar, Monterey Jack, and white Cheddar; set aside. Stir remaining sharp Cheddar, Monterey Jack, and white Cheddar cheese into beef mixture.
-
Nestle the brick of cream cheese into the center of the skillet. Place dollops of sour cream in the skillet.
-
Bake in the preheated oven for 15 to 20 minutes. Remove from the oven, and stir to incorporate cream cheese and sour cream into the beef mixture. Top with remaining 3/4 cup cheese.
-
Return skillet to the oven; bake until cheese browns and edges are bubbling, about 10 minutes more. Rest for about 5 minutes before serving with chips or dippers.
