Layered Taco Dip
This classic Layered Taco Dip will be the first empty dish at the snack table! It's the ultimate party and game day appetizer!
Servings: 12
Calories: 333kcal
Equipment
- skillet
- wooden spoon
- 9 x 9 inch baking dish
- cutting board with knife
Ingredients
- 1 pound ground beef
- 2 (1 ounce packets) taco seasoning
- ⅔ cup water
- 8 ounces cream cheese softened
- 1½ cups sour cream
- ½ cup mayonnaise
- ½ cups iceberg lettuce shredded
- 1½ cup Mexican cheese blend finely shredded
- 1 cup tomatoes, diced drained to reduce liquid
- ½ cup sliced black olives
- ¼ cup sliced green onions
- tortilla chips for serving
Instructions
- Cook the ground beef in a skillet over medium-high heat until no pink remains. Drain excess grease well.
- Stir in one packet of taco seasoning and the water. Simmer for 3 to 4 minutes until thickened. Remove from heat and spread the beef onto a plate in a thin layer to cool completely.
- In a mixing bowl, beat the cream cheese, sour cream, and mayonnaise until smooth. Stir in the second packet of taco seasoning.
- Spread the cream cheese mixture evenly into a 9 x 9 casserole dish.
- Layer the cooled taco beef evenly over the creamy base.
- Top with lettuce, shredded cheese, drained and diced tomatoes, olives, and green onions in that order. Cover and chill for at least 30 minutes before serving.
Notes
- Store leftovers covered in an airtight container in the refrigerator for up to 3 days.
- For best texture, store lettuce, cheese, and fresh toppings separately if you plan to enjoy leftovers the next day.
- This recipe is not recommended for the freezer unless you want to freeze the base and add the veggies and cheese later.
Nutrition
Calories: 333kcal | Carbohydrates: 4g | Protein: 12g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 75mg | Sodium: 364mg | Potassium: 214mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 677IU | Vitamin C: 2mg | Calcium: 221mg | Iron: 1mg