Ultimate Warm Cheesy Taco Dip Recipe for Parties and Game Day

This post appeared first over at Princess Pinky Girl, where I am a contributor

✔️ Taco Dip Recipe

This warm, creamy and cheesy taco dip is a go-to appetizer for game nights, potlucks and family gatherings. It’s easy to prepare, full of flavor, and can be made in a skillet, baked in the oven, or kept warm in a slow cooker. Make it ahead for stress-free entertaining.

close up of a chip scooping some cheesy taco dip

⭐️ Why You Will Love This Dip Recipe?

Quick and customizable — swap meats or adjust spice to taste.
Make ahead and finish in one skillet and the oven for easy cleanup and serving.
Rich, crowd-pleasing flavor — this dip consistently gets rave reviews at parties.

View of a skillet with taco dip topped with lettuce, tomatoes and olives.

✔️ Taco Dip Recipe Ingredients

1 pound ground beef (lean)
1/3 cup chopped onions
1 package taco seasoning (or about 2 tablespoons homemade)
1/4 teaspoon ground cumin
1 (4-ounce) can diced mild green chiles
1/2 cup broth or water (use 1/4 cup for slow cooker)
1/2 cup salsa (chunky works well)
4 ounces cream cheese, softened and cubed
2 1/4 cups shredded Mexican blend or cheddar cheese, divided
Salt and ground black pepper to taste

✔️ The Toppings

Top with chopped lettuce, tomatoes, onions, sliced olives, cilantro, jalapenos, sour cream and extra cheese. If serving from a slow cooker, avoid lettuce since it wilts quickly — choose heartier toppings instead.

🔎 How To Make Taco Dip (Skillet)

Preheat oven to 375°F (190°C).
In a skillet, brown the ground beef over medium-high heat. Drain excess fat if needed. Add the chopped onions and cook about 3 minutes until softened.
Lower heat to medium. Stir in taco seasoning, cumin and broth or water. Mix well, then add the green chiles and salsa and cook 2–3 minutes.
Stir in the cream cheese until melted and smooth. Mix in 2 cups of shredded cheese and season with salt and pepper to taste.
Top with the remaining cheese and bake in the skillet (or transfer to a casserole) for about 20 minutes, until bubbly and golden.
Garnish with desired toppings and serve warm with tortilla chips.

cooking ground beef on a skillet with chopped onions

seasoned ground beef with onions, green chiles and salsa

cream cheese pieces on top of the taco dip

🔎 How To Make Taco Dip in the Slow Cooker

Brown the ground beef in a skillet, drain excess fat, then add the chopped onions and cook about 3 minutes.
Transfer beef and onions to the slow cooker. Add taco seasoning, cumin, 1/4 cup broth or water, green chiles, salsa, cream cheese and 2 cups shredded cheese. Stir to combine.
Cook on low for 2–3 hours, stirring occasionally so the cheese blends evenly.
Sprinkle remaining 1/4 cup cheese on top and cook another 10 minutes on low so the cheese melts.
Keep the slow cooker on warm during serving to maintain temperature and texture.

Taco Dip Recipe Tips

Substitute ground pork, turkey or chicken if you prefer.
Use about 2 tablespoons homemade taco seasoning in place of a store packet.
Chunky salsa adds texture and extra flavor.
Choose mild or hot green chiles depending on desired heat level.
For the easiest cleanup, use a skillet that can go from stovetop to oven (cast iron works great).

Taco Dip in a skillet scooped by a tortilla chip.

Warm and Cheesy Taco Dip

5 from 1 review

Kathy McDaniel

This taco dip is cheesy, creamy and bursting with taco flavor. It’s perfect for make-ahead entertaining and can be finished in a skillet or slow cooker.

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Prep 5

Cook 30

Total 35

Makes 8 servings

Ingredients

1 pound ground beef (lean)
1/3 cup chopped onions
1 package taco seasoning (or 2 tbsp homemade)
1/4 teaspoon ground cumin
1 4-ounces canned mild diced green chiles
1/2 cup broth or water (use 1/4 cup for slow cooker)
1/2 cup salsa
4 ounces cream cheese, cubed and softened
2 1/4 cups shredded Mexican blend or cheddar, divided
Salt and ground black pepper to taste

Optional Toppings

Chopped Lettuce
Chopped Tomatoes
Sliced Olives
Chopped Onions
Chopped Cilantro
Jalapenos

Instructions

To Make it in a Skillet

Preheat the oven to 375°F (190°C).
Brown the ground beef in a skillet over medium-high heat. Drain any excess fat. Add the onions and cook about 3 minutes.
Lower heat to medium. Stir in taco seasoning, cumin and broth or water. Add chiles and salsa and cook 2–3 minutes.
Stir in cream cheese until melted, then mix in 2 cups shredded cheese. Season with salt and pepper. Transfer to a casserole or leave in the skillet.
Sprinkle remaining 1/4 cup cheese on top and bake for about 20 minutes until hot, bubbly and golden.
Top with desired toppings and serve warm with tortilla chips.

To Make it in the Slow Cooker

Brown the ground beef in a skillet, drain excess fat, then cook the onions about 3 minutes.
Transfer meat and onions to the slow cooker. Add taco seasoning, cumin, 1/4 cup broth, chiles, salsa, cream cheese and 2 cups shredded cheese. Stir to combine.
Cook on low for 2–3 hours, stirring occasionally so everything melts together evenly.
Sprinkle remaining 1/4 cup cheese on top and cook on low for 10 more minutes. Top with desired toppings and keep on warm while serving.