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!
Servings: 6 people
- 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