Beefy Taco Dip Recipe
Beefy Taco Dip Recipe photo by Taste of Home

Beefy Taco Dip Recipe

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4.5 15 19
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This taco dip is actually a combination of several different recipes I received from friends. I just experimented until I came up with my favorite! It's always a hit, no matter where I take it! —Faye Parker, Bedford, Nova Scotia
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min. + cooling
MAKES:16-20 servings
Quick Contest Winning Test Kitchen Approved
TOTAL TIME: Prep: 25 min. + chilling Cook: 5 min. + cooling
MAKES: 16-20 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (8 ounces) sour cream
  • 3/4 cup mayonnaise
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 1 can (8 ounces) tomato sauce
  • 2 cups (8 ounces) shredded cheddar or Mexican cheese blend
  • 4 cups shredded lettuce
  • 2 medium tomatoes, diced
  • 1 small onion, diced
  • 1 medium green pepper, diced
  • Tortilla chips

Nutritional Facts

1 serving (1 each) equals 216 calories, 18 g fat (8 g saturated fat), 47 mg cholesterol, 383 mg sodium, 5 g carbohydrate, 1 g fiber, 8 g protein.


  1. In a small bowl, beat the cream cheese, sour cream and mayonnaise until smooth. Spread on a 12- to 14-in. pizza pan or serving dish. Refrigerate for 1 hour.
  2. In a saucepan over medium heat, brown beef; drain. Add taco seasoning and tomato sauce; cook and stir for 5 minutes. Cool completely. Spread over cream cheese layer. Refrigerate.
  3. Just before serving, sprinkle with cheese, lettuce, tomatoes, onion and green pepper. Serve with chips. Yield: 16-20 servings.
Originally published as Beefy Taco Dip in Country Woman September/October 1995, p31

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Oct. 25, 2015

"good base dip, but I felt that the flavors could have been a little more outstanding. I will make again, and play with the spices next time."

Reviewed Aug. 19, 2015

"This is a winner! My husband raved over it. I keep coming back for leftovers. One variation I tried and liked, was to saute diced onion and zucchini with the meat. This kept the mixture a little moister and added a little more vegetable content. We'll be having this often."

Reviewed Aug. 7, 2015

"Rather than using tomato sauce, try with salca sauce, sublime! :)"

Reviewed Sep. 23, 2013

"We like this recipe! The tomato sauce and fresh tomatoes give it great tomato flavor. The cream cheese mixture offsets the taco spices, onions and peppers. It can be spiced up with hotter peppers, zestier onions and a sprinkle of hot pepper flakes in the meat mixture."

Reviewed Sep. 6, 2013

"very tasty but I make a version where I added refried beans as the base, cover it with avocado seasoned, salsa, shredded Mexican cheese and gr onions on top and heat it at 350 for 20 mins. Just prefer it hot! /g Borczyk Field Editor"

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