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This taco dip always brings everyone together at the table. I make it with ground beef, cream cheese, salsa, and plenty of melted cheese, and it’s just as delicious from the skillet as it is from the slow cooker. It’s perfect for game day, tailgates, or any time I want a warm, crowd-pleasing appetizer.

Cheesy taco dip in a white oval dish topped with black olives and diced tomatoes.
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Each scoop of this easy taco dip is a delicious mix of gooey cheese, savory ground beef, and just the right kick of salsa and green chiles. I like piling on fresh toppings like crisp lettuce, juicy tomatoes, and sliced jalapenos to make each bite pop with flavor and texture. Tortilla chips vanish fast when this dip is on the table.

Why I Love This Recipe

This cream cheese taco dip recipe is always a hit when I want a hot, cheesy, crowd-pleaser that everyone will reach for.

  • Comes together quickly with simple, everyday ingredients
  • Bakes in a skillet or simmers in a slow cooker
  • Perfect for game day, parties, and family nights
  • Easy to bring along for potlucks or tailgates
  • Customize with fresh veggies, jalapeños, or olives

For fans of easy, flavorful dips, the viral Rotel Dip is a must-try cheesy favorite, and 7 Layer Dip Cups make colorful, bite-sized appetizers for any gathering or potluck.

Ingredients Notes

Cheesy Taco Dip ingredients.
  • Ground beef: Lean ground beef works best, or substitute with ground turkey or chicken
  • Onion (white): Yellow onion also works
  • Taco seasoning: Store-bought or homemade taco seasoning both work. If using homemade, use about 2 tablespoons per packet
  • Ground cumin: Optional but adds extra taco flavor
  • Diced green chiles: Mild or hot depending on your heat preference
  • Broth or water: Beef broth adds more flavor, but water works too
  • Salsa: Chunky salsa works best, though smooth salsa is fine
  • Cream cheese: Full fat gives the creamiest texture
  • Shredded Mexican blend cheese or cheddar cheese: Colby Jack or Monterey Jack also work
  • Salt and black pepper

Optional Toppings

  • Lettuce
  • Tomatoes
  • Olives
  • Onion
  • Cilantro
  • Jalapenos
  • Scallions or green onions
  • Sour cream

See the recipe card for full information on ingredients and quantities.

Recipe Variations

Turn up the heat: Use hot diced green chiles, add jalapenos, or stir in a splash of hot sauce for a spicy kick

Keep it mild: Swap in mild salsa and skip the spicy toppings for a family-friendly taco dip

Meat swaps: Replace ground beef with ground turkey or chicken for a lighter twist

Extra cheesy: Mix in sharp cheddar, Monterey Jack, or even a combination of cheeses for melty, gooey goodness

Hand dips tortilla chip into cheesy taco dip in cast iron skillet with olives and red peppers.

How to Make Taco Dip

Skillet Method

  1. Brown the beef: Cook the ground beef in a skillet over medium-high heat. Drain any excess fat, then add the onion and cook until softened.
  2. Build the base: Stir in taco seasoning, cumin, broth or water, green chiles, and salsa. Cook for a few minutes until everything is well combined.
    add the base ingredients for the taco dip.
  3. Add the cheese: Mix in the cream cheese until melted and creamy with no lumps. Stir in most of the shredded cheese, then season with salt and pepper to taste.
    add the other ingredients into the skillet.
  4. Bake: Sprinkle the remaining cheese on top and bake at 375°F for about 20 minutes, until the dip is hot, bubbly, and golden.
  5. Serve: Top with your favorite taco toppings and serve warm with tortilla chips or dippers.
    taco dip in a skillet.

Slow Cooker Method

Brown the beef: Cook the ground beef in a skillet over medium-high heat. Drain any excess fat, then add the onion and cook until softened.

Combine ingredients: Transfer the beef and onion mixture to the slow cooker. Stir in taco seasoning, cumin, broth or water, green chiles, salsa, cream cheese, and most of the shredded cheese.

Cook: Cover and cook on low for 3 hours, stirring a couple of times during cooking.

Finish: Sprinkle the remaining cheese on top and cook for 10 more minutes, until melted and bubbly.

Serve: Add your favorite taco toppings and keep the dip on the warm setting while serving.

Recipe Tips

This taco dip is at its best when you give a little extra care. Cooking the beef until perfectly browned, mixing in the cheeses until smooth and melty, and adding toppings just before serving makes every scoop rich, flavorful, and irresistible.

  • Use an oven-safe skillet to go straight from stovetop to oven for easy cooking and serving
  • Choose sturdy tortilla chips so they hold up to the thick, cheesy dip
  • Chunky salsa helps keep the dip creamy instead of watery
  • Skip lettuce if you are using the slow cooker since it wilts quickly
  • Stir the dip occasionally in the slow cooker to keep everything melting evenly
  • Taste before serving and adjust the seasoning with salt, pepper, or extra taco seasoning if needed
taco dip made from ground beef, cheese, tomatoes and olives.

Frequently Asked Questions

Why is my taco dip greasy?

This usually happens when the ground beef isn’t drained properly. After browning the meat, carefully pour off or spoon out any extra fat before adding the other ingredients. This keeps your dip creamy without being oily.

What can I serve with taco dip besides chips?

You have lots of options! Fresh vegetables like bell pepper strips, celery sticks, or carrots work great. Crackers are also tasty, and for a heartier option, try spooning the dip over baked potatoes for a full meal.

Make Ahead & Storage Instructions

  • Make ahead: You can prepare the taco dip ahead of time up to the step where the cheese is added, then cover and refrigerate. Bake it just before serving for best results.
  • Store: Leftovers stay good in an airtight container in the refrigerator for up to 4 days.
  • Reheat: Warm individual portions in the microwave, stirring every 30-60 seconds until heated through.
  • Freeze: Cream cheese-based dips don’t freeze well, so it’s best to enjoy this one fresh.
Cheesy taco dip in a black cast iron skillet with melted cheese, diced tomatoes, black olives, and cilantro.

More Game Day and Party Favorites

If you love easy party dips, you may also enjoy:

If you’ve tried this Taco Dip Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.

4.80 from 5 votes
Cast iron skillet of cheesy taco dip topped with melted cheese, diced tomatoes, black olives, and cilantro.

Taco Dip

Author — Jennifer Fishkind
Serves — 8
This cheesy taco dip delivers all your favorite taco flavors in one warm, scoopable bite. Ground beef, cream cheese, salsa, and melted cheese make it a guaranteed game day hit.
PrintRatePin
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients
 

  • 1 pound ground beef I use lean ground beef
  • ⅓ cup chopped onions
  • 1 package taco seasoning about 2 tablespoons if using homemade
  • ¼ teaspoon cumin
  • 1 (4-ounces) canned mild diced green chiles
  • ½ cup broth or water use 1/4 cup if making it in the slow cooker
  • ½ cup salsa
  • 4 ounces cream cheese at room temperature, cubed
  • 2 ¼ cups shredded Mexican blend cheese or cheddar cheese, divided
  • Salt and ground black pepper to taste

Optional Toppings

  • Chopped Lettuce
  • Chopped Tomatoes
  • Sliced Olives
  • Chopped Onions
  • Chopped Cilantro
  • Jalapenos

Instructions
 

To Make it in a Skillet

  • Preheat the oven to 375 degrees Fahrenheit.
  • In a skillet (see notes), brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
    1 pound ground beef, 1/3 cup chopped onions
  • Lower the heat to medium. Stir in the taco seasoning, cumin and broth or water. Mix well. Add the chiles and salsa and cook for about 2-3 minutes.
    1 package taco seasoning, 1/4 teaspoon cumin, 1 (4-ounces) canned mild diced green chiles, 1/2 cup broth or water, 1/2 cup salsa
  • Stir in the cream cheese and mix well until melted. Mix in 2 cups of shredded cheese. Season with salt and ground black pepper to taste.
    4 ounces cream cheese at room temperature, cubed, 2 1/4 cups shredded Mexican blend cheese or cheddar cheese, divided, Salt and ground black pepper to taste
  • At this point, you can transfer the dip to a casserole or simply top the dip with cheese and bake it in the skillet.
  • Sprinkle the remaining 1/4 cup of shredded cheese on top and bake for 20 minutes or until hot, bubbly and golden brown.
    2 1/4 cups shredded Mexican blend cheese or cheddar cheese, divided
  • Top with desired toppings and serve warm with tortilla chips.
    Chopped Lettuce, Chopped Tomatoes, Sliced Olives, Chopped Onions, Chopped Cilantro, Jalapenos

To Make it in the Slow Cooker

  • In a skillet, brown the ground beef over high heat. Drain any excess fat, if needed. Add the onions and cook for about 3 minutes.
  • Add the ground beef and onion mixture to the crock pot. Add the taco seasoning, cumin, 1/4 cup of broth or water, chiles, salsa, cream cheese and 2 cups of shredded cheese and mix well.
  • Cook on low heat for 3 hours, stirring a couple of times through the cooking. Taste and season with salt and ground pepper if needed.
  • Sprinkle the remaining 1/4 cup of shredded cheese and cook on low heat for an additional 10 minutes. Top with your desired toppings.
  • Keep the slow cooker on the warm setting while serving to keep the dip warm! Serve with tortilla chips.

Jenn’s Notes

I recommend using a skillet that can go into the oven (like a cast iron skillet).

Nutrition Info

Calories: 262kcal | Carbohydrates: 2g | Protein: 21g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 406mg | Potassium: 302mg | Sugar: 1g | Vitamin A: 600IU | Vitamin C: 0.8mg | Calcium: 255mg | Iron: 1.7mg
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