Ground Beef Taco Dip

This baked Ground Beef Taco Dip features taco meat, black beans, and corn topped with melted cheese and fresh salsa. It’s a hearty and warm appetizer that’s perfect for game day, Cinco de Mayo, and Taco Tuesday! 

Check out my Homemade Mexican Rice and Low Carb Fish Tacos when you need more recipes for the party or your Cinco de Mayo spread.

This layered Ground Beef Taco Dip always gets the party started! Just like chicken wings and meatballs, it’s a well-loved dish that’s been a staple at tailgates, holiday parties, and potlucks for years. My version puts a spin on the classic but is just as easy to make.

This hot taco dip comes together in a single skillet with taco-seasoned ground beef, black beans, corn, Mexican cheeses, and fresh tomato salsa. You can stick to this list or have some fun and customize it with different meats, cheese, veggies, or anything that suits your dietary preferences! From there, serve it with plenty of tortilla chips and dig in.

Why you’ll love this recipe

• A guaranteed crowd-pleaser for any occasion: Who doesn’t love a good hot and cheesy layered beef taco dip?! This dip delivers the indulgent, cheesy, and mouthwatering meaty flavors of classic ground beef tacos, making it easy to love.
• An easy one-skillet baked dip: You’ll brown the meat and bake the assembled dip in the same skillet, streamlining the process and making cleanup a breeze. 
• Easy to customize: This recipe is made with healthy, naturally gluten free ingredients but they’re easy to customize to your taste and dietary preferences.

Ingredients needed

• Ground beef - I recommend using grass-fed ground beef for recipes like this layered taco dip, along with beef skillets, enchiladas, and stuffed peppers. It’s a lean, juicy, and flavorful meat that also has more vitamin A, E, and other antioxidants than grain-fed beef.
• Olive oil
• Garlic
• Paprika, oregano, chili, and garlic powder - This smoky, savory seasoning blend adds taco-inspired flavors to the beef. Use a store-bought taco seasoning blend as an easier alternative if you want.
• Black beans - Black beans give the dip a boost of plant-based protein and fiber. If you don’t have black beans, use pinto beans, chickpeas, or kidney beans instead.   
• Corn - Canned or frozen corn kernels make this recipe even easier.
• Salsa - Build on the warm and smoky taco flavors with your favorite jar of red or green salsa.
• Mexican cheese - You can buy a shredded Mexican-style cheese blend from the store or shred any combination of sharp Cheddar, Monterey Jack, Asadero, and Queso Blanco yourself.
• Cherry tomatoes - These are used to make the fresh tomato salsa. If you don’t have cherry tomatoes, use Roma tomatoes instead.
• Red onion 
• Cilantro
• Salt and pepper

How to make taco dip with ground beef

Here’s a rundown of how easily this layered taco dip comes together:

Step 1 - Cook the ground beef, garlic, and onion in an oiled oven-friendly skillet until the meat is browned and cooked through. 

Step 2 - Drain the grease from the skillet, then add the black beans, corn, salsa, and spices. Stir to combine.

Step 3 - Top the ground beef mixture with the shredded cheese, then place the skillet in the oven to bake.

Step 4 - Meanwhile, make the fresh tomato salsa by stirring the chopped tomatoes, red onion, cilantro, salt, and pepper together. 

Step 5 - Take the dip out of the oven when the cheese is melted. Top it with the fresh salsa, then serve with tortilla chips. Enjoy!

Tips and tricks

• If you don’t have a cast iron or oven-safe skillet, you can cook the taco meat in a regular pan, then assemble and bake the dip in a 9x13 baking dish.
• Want a smoother salsa? Try pulsing the salsa ingredients in a blender or food processor instead.
• This beef taco dip recipe is best served hot out of the oven rather than cold. You can’t beat those irresistible melted cheese strings you get with every scoop!

Variations

Make each layer of this taco dip your own with these variation ideas:

• Use a different meat - Instead of ground beef, try ground chicken, turkey, or bison. 
• Make a vegetarian/vegan version - You don’t have to make your taco dip with meat and dairy. Instead, use your favorite plant-based ground “beef” and shredded vegan cheese. 
• Make it spicy - Add more chili powder and fiery ingredients, like cumin, cayenne, Aleppo, red pepper, jalapenos, or enchilada sauce. 
• Add refried beans - Spread a layer of refried beans between the beef and cheese layers before baking.
• Add more toppings - Besides the fresh tomato salsa, this dip is delicious when topped with layers of shredded lettuce, chopped tomatoes, diced red onion, sliced green onions, black olives, sour cream, and guacamole.  

Serving suggestions

A big bowl of tortilla chips is a must with this hot dip! But for a healthier option, you can use plantain chips, halved mini sweet bell peppers, or root veggie chips instead.

Treat your guests to a Tex-Mex feast and serve this taco dip alongside Mexican chicken soup, chili cheese nachos, chicken fajitas, steak tacos, and a pitcher of margaritas!

Now, this taco dip does not only need to be served as a dip. Instead, use it as a filling in tacos, enchiladas, lettuce wraps, or zucchini boats. It can even be topped on a bowl of greens when you’re craving a taco salad.

Make ahead and storing

Make ahead: You can make the taco meat up to 24 hours before serving. Store it in an airtight container in the fridge. The next day, spread the meat in a baking dish, top it with shredded cheese, then bake!

Storing: This dip is best served immediately, but you can refrigerate leftovers in an airtight container for 2 to 3 days.

Looking for more party appetizers and snacks?

• Grilled Eggplant Tacos
• Spicy Pita Chips
• Instant Pot Sticky Wings
• Chicken Lettuce Wraps
• Oven Roasted Potatoes