Mexican Taco Dip Bake Recipes

HOT BAKED TACO DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir bell pepper and taco seasoning into ground beef. Spread ground beef mixture into prepared casserole dish.
• Sprinkle tomato and green onions over ground beef mixture; top with taco sauce. Spread sour cream over taco sauce layer and top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Serve with tortilla chips.

GROUND BEEF TACO DIP

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

MEXICAN LAYERED DIP

Steps:

• Spread refried beans in the bottom of a (1-quart) shallow edged serving dish (you can use a transparent dish if you'd like). Sprinkle the seasoning packet over the beans. Layer the diced tomatoes over the beans, the sour cream over the tomatoes, and the guacamole over the sour cream. Sprinkle the entire layered dip with cheddar cheese, followed by green onion and finishing it off with a layer of black olives. Cover and refrigerate until ready to serve.

EASY MEXICAN TACO DIP

Steps:

• With your mixer on medium speed, beat the cream cheese spread until creamy.
• Add the taco seasoning mix to the cream cheese.
• Beat until well blended.
• Spread onto bottom of a quiche dish or a 9 inch flat bottomed bowl or pie plate.
• Add the remaining ingredients in layers over the cream cheese mixture.
• Cover and refrigerate for a minimum of 1 hour before serving.
• Serve with tortilla chips.
• Garnish with chopped fresh cilantro.

BAKED TACO DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread cream cheese in an even layer in the bottom of an 8x8-inch baking dish.
• Cook and stir beef in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes. Add water and taco seasoning mix; stir. Simmer until most of the liquid evaporates, 3 to 5 minutes.
• Spread meat mixture over the cream cheese in the baking dish. Pour salsa over meat mixture. Top with Cheddar cheese.
• Bake taco dip in preheated oven until bubbling and cheese is melted, about 20 minutes.

BAKED MEXICAN DIP FOR A CROWD

Steps:

• Brown ground beef and onion together.
• Add taco seasoning and water.
• Simmer a few minutes.
• Spread refried beans in the bottom of a 9x13 inch pan.
• Top beans with the meat and onion mixture.
• Dollop sour cream over the beef.
• Pour salsa over the sour cream.
• Top with shredded cheddar cheese, then tomato and lastly the sliced black olives.
• Bake at 350 degrees for 30 minutes.
• Serve with tortilla chips.

MEXICAN TACO DIP

Steps:

• In an 8" or 9" pie plate, spread refried beans to cover bottom.
• In a small mixing bowl, beat together cream cheese, sour cream, 2 tsp cilantro, taco seasoning, and chopped black olives. Pour and spread this mixture evenly over refried beans.
• Next, pour on the salsa. Sprinkle with lettuce, then cheese, then 2tsp cilantro.
• Serve with tortilla chips.

TACO DIP CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray an 8- or 9-inch square pan with cooking spray.
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Stir in water and taco seasoning mix and bring to a boil. Reduce heat and simmer, stirring occasionally, for 5 minutes.
• Transfer ground beef to the prepared pan. Layer with diced tomatoes and green chiles, taco sauce, warm refried beans, sour cream, and Mexican cheese.
• Cook, uncovered, in the preheated oven for 20 minutes. Let sit for 10 minutes before serving.