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Cheesy Beef Taco Dip Recipe
Cheesy Beef Taco Dip Recipe photo by Taste of Home

Cheesy Beef Taco Dip Recipe

Publisher Photo
For a warm, hearty snack with a bit of a kick, try this recipe. It's a hit with my family, and guests rave about it, too. Ideal for parties, it makes a big potful. The only "utensil" you'll need to serve it with is a brimming bowl of tortilla chips.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:40 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 40 servings

Ingredients

  • 2 pounds ground beef
  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 pound process cheese (Velveeta), cubed
  • 1 pound pepper Jack cheese, cubed
  • 1 jar (16 ounces) taco sauce
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Tortilla chips

Nutritional Facts

1 serving (1/4 cup) equals 127 calories, 9 g fat (5 g saturated fat), 30 mg cholesterol, 332 mg sodium, 3 g carbohydrate, trace fiber, 9 g protein.

Directions

  1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips. Yield: 10 cups.
Originally published as Cheesy Beef Taco Dip in Country Woman September/October 2003, p31

Nutritional Facts

1 serving (1/4 cup) equals 127 calories, 9 g fat (5 g saturated fat), 30 mg cholesterol, 332 mg sodium, 3 g carbohydrate, trace fiber, 9 g protein.

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

Reviews for Cheesy Beef Taco Dip

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Aug. 31, 2014 Edited Sep. 6, 2014

"This is a very tasty recipe. I used fresh mushrooms b/c we don't like the canned, a can of drained Rotel for the tomatoes/green chilies and mild taco sauce. It had plenty of flavor and our friends loved it. Made it the day before and the day of use, brought it to room temperature, put it in the slow cooker for 3 hours on high, which was a bit too long, so will adjust the next time. Will definitely make again. It is great for a large group of people and easy."

MY REVIEW
Reviewed Sep. 16, 2013

"Deeee-Lish!!"

MY REVIEW
Reviewed Jun. 8, 2013

"I made this recipe for a bridge group, and it made such a large quantity that I had enough to freeze for another time. We had it at a family gathering over Memorial weekend, and everyone loved it. I really like it. I think you could half the recipe if you did not want to freeze it. I will definitely make again."

MY REVIEW
Reviewed Mar. 31, 2013

"My husband's comment? "Mmmmm...beefy cheesy. How can you go wrong?" I made this for the Super Bowl this year and everyone loved it. I swear it was even better the next day. Hubby even put some leftovers over rice the next day and said it was delicious. Not super healthy, but I used the 2% milk Velveeta and lean ground beef, so it wasn't QUITE as bad. This would be great over baked potatoes, too..."

MY REVIEW
Reviewed Jul. 4, 2011

"This was so easy to make and total hit a 4th of July bbq. I used 1 can diced green chilies and 1 can diced tomatoes since I misread the directions. Worked just fine. Several people asked me for "My" recipe. Directed everyone to the "Taste of Home" website. Nearly every recipe from this site is a hit. Now to go make the Curry Chicken Salad for this evenings fireworks."

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