Description
Cool down with this easy taco dip with ground beef cold—perfect for parties, picnics, or a quick snack. Try it today!
Ingredients
Scale
- 1 pound ground beef (80% lean)
- 1 tablespoon olive oil
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup salsa (medium‑heat)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey‑Jack cheese
- 1 cup sour cream
- 1 cup guacamole (store‑bought or homemade)
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges (for serving)
- 1 bag tortilla chips (for serving)
Instructions
- Cook the beef. In a large skillet over medium heat, add olive oil. Once hot, toss in the ground beef, breaking it apart with a spoon. Cook until browned and no longer pink, about 5–7 minutes.
- Season. Drain excess grease, then add diced onion and minced garlic. Sauté until the onion is translucent, about 3 minutes. Stir in chili powder, cumin, smoked paprika, and cayenne pepper. Cook for another minute to bloom the spices.
- Finish the base. Pour in the salsa, reduce heat to low, and let the mixture simmer for 5 minutes so the flavors meld. Remove from heat and let it cool to room temperature.
- Layer the dip. In a shallow, wide dish (about 10×8 inches), spread a thin layer of the cooled beef mixture. Sprinkle half of the cheddar and half of the Monterey‑Jack cheese over it. Add a layer of sour cream, then a layer of guacamole. Repeat the layers once more, finishing with a generous topping of the remaining cheeses.
- Chill. Cover the dish with plastic wrap and refrigerate for at least 2 hours, preferably overnight. The dip will firm up, making it easier to scoop.
- Serve. Before serving, give the dip a quick stir, sprinkle chopped cilantro on top, and arrange lime wedges around the dish. Pair with tortilla chips or your favorite crunchy side.
Notes
- Use a leaner ground beef (80% lean) to keep the dip from becoming too greasy.
- For a smokier flavor, add a teaspoon of chipotle powder or a splash of chipotle adobo sauce.
- If you prefer a dairy‑free version, swap sour cream and cheese for vegan alternatives.
- To keep the dip extra cool, place a shallow ice pack on top of the dish while it chills.
- For a crunchy contrast, sprinkle toasted tortilla strips or crushed tortilla chips on top just before serving.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Beef
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: taco dip with ground beef cold