Creamy Taco Dip
This Creamy Taco Dip is sure to be the hit of your next party. It’s creamy and meaty and full of flavor, making it perfect for tailgating, too!
Servings: 8 servings
Ingredients
- 1 pound ground beef
- 1 tablespoon Taco seasoning
- 10 ounce can Rotel Tomatoes with green chiles
- 8 ounces cream cheese
- 1/4 cup water
- 8 ounce can corn drained
- 15 ounce can pinto beans drained
- 1 cup shredded Cheddar-Jack cheese
- 8 ounce can sliced olives drained
Instructions
- Preheat oven to 375 degrees. Lightly grease an 11"x7" (or larger) baking dish with cooking spray.
- Heat a tablespoon of olive oil over medium heat. Crumble in ground beef and cook until no longer pink. Drain.
- Stir in taco seasoning, Rotel, cream cheese and water. Simmer for about 7-8 minutes. Remove from heat.
- Stir in pinto beans.
- Pour meat mixture into prepared baking dish. Sprinkle with shredded cheeses and top with olives and green onions.
- Bake in the preheated 375 degree oven for about 15-20 minutes, or until cheese is melted and bubbly.
Notes
Serve hot with tortilla chips for dipping.
Nutrition
Calories: 467kcal | Carbohydrates: 38g | Protein: 19g | Fat: 27g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 893mg | Potassium: 443mg | Fiber: 4g | Sugar: 26g | Vitamin A: 672IU | Vitamin C: 4mg | Calcium: 193mg | Iron: 3mg
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