Cheesy Queso Taco Dip
Cheesy queso taco dip is loaded with seasoned ground beef, refried beans, spicy queso, tomatoes with green chilies, and plenty of cheddar!
Ingredients
- 1 ½ pounds ground beef
- 1 medium onion diced
- 2 jalapenos seeds removed, diced
- 1 tablespoon taco seasoning
- 1 teaspoon Slap Ya Mama Seasoning
- ½ teaspoon red pepper flakes
- 16 ounce refried beans
- 15.5 ounce On The Border Spicy Jalapeno Queso
- 13.5 ounce corn and chile tomato-less salsa, Trader Joe’s
- 10 ounce Rotel tomatoes and green chilies
- 8 ounce cream cheese
- 1 ½ cups sharp cheddar cheese
- 9.25 ounce chile cheese Fritos, coarsely crushed
Instructions
- Preheat the oven to 325 degrees.
- In a large cast iron pot, heat 1 tablespoon olive oil over medium heat.
- Add in onion and jalapeno and cook until veggies start to get tender. Add ground beef and continue cooking until the beef is no longer pink.
- Drain grease and return to the pot.
- Sprinkle in seasonings, stir to combine, and then let cook for 4-5 minutes.
- Now, add in the cream cheese, refried beans, queso, corn and chile tomato-less salsa, and Rotel. Stir to combine.
- Sprinkle with the sharp cheddar cheese and place in the preheated oven. Let bake for 10-15 minutes or until mixture is heated through and the cheese on top is melted and bubbly.
- Remove from the oven and stir.
- Crunch up the whole bag of chili cheese Fritos and then add it to the dip. Stir to combine and serve immediately.
Notes
- Drain the beef well. Excess grease can make the finished dip oily, so drain the ground beef before adding the queso and beans.
- Dice the vegetables evenly. Smaller pieces of onion and jalapeño distribute throughout the dip and are easier to scoop up.
- Soften the cream cheese first. Slightly softened cream cheese blends more easily and helps prevent little lumps.
- Stir thoroughly before baking. Make sure the beans, queso, salsa, and Rotel are evenly distributed so every scoop has a good mix of ingredients.
- Taste before adding more salt. The queso, taco seasoning, Slap Ya Mama, cheddar, and Fritos all contribute salt. Adjust carefully if needed.
- Keep an eye on the oven. The dip only needs 10–15 minutes to heat through and melt the cheese. Check it before the full time is up.
- Use an oven-safe pot. If your skillet or pot isn't safe for the oven, transfer the mixture to a greased oven-safe baking dish before adding the cheddar.
- Add the Fritos at the end. Stirring them in just before serving gives you the best crunch. They'll soften as they sit in the warm dip.
- Serve it hot. The cheese mixture is thickest and easiest to scoop while warm. If it starts to cool and firm up, gently rewarm it.