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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!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Dinner
Cuisine: Mexican
Keyword: Beef Taco Dip, Ground Beef Taco Dip, Taco Dip with Ground Beef
Servings: 6 people
Author: Silvia Dunnirvine


  • 1 lb ground beef
  • 1 tbsp olive oil
  • 15 oz can black beans
  • 15 oz can corn
  • 16 oz salsa
  • 1 cup cherry tomatoes chopped
  • 1 cup shredded Mexican cheese
  • 1 small red onion chopped, sliced
  • 2 cloves garlic minced
  • fresh cilantro
  • salt and pepper to taste
  • 1 tsp each; paprika, oregano, chili, garlic powder


  • Heat oil in 12 inch cast iron skillet. Add ground beef, garlic and onion. Cook until ground beef has browned and cooked through (about 10-12 minutes). Drain extra fat and drippings from skillet.
  • Stir in black beans, corn and salsa along with seasoning. Stir well to combine.
  • Top ground beef with shredded cheese. Bake at 375F for 20 minutes or until cheese has melted.
  • Meanwhile make fresh tomato salsa by adding chopped tomatoes, sliced red onions and fresh cilantro. Season with salt and pepper. Set aside.
  • When ground beef taco dip is done top with fresh tomato salsa and serve with tortilla chips.


Calories: 626kcal | Carbohydrates: 85g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1158mg | Potassium: 726mg | Fiber: 7g | Sugar: 63g | Vitamin A: 597IU | Vitamin C: 11mg | Calcium: 283mg | Iron: 3mg