Loaded Nacho Dip with Beef and Cheese That Stays Creamy
Loaded nacho dip with beef and cheese is a hot, filling, 30-minute bake: taco-seasoned beef folded into a creamy cheese base, baked until bubbly, then topped like nachos and served with thick tortilla chips.
Equipment
- Oven
- 20 cm (8-inch) square baking dish (about 2-quart / 2-liter)
- Skillet
- Mixing bowl
- Spoon or spatula
Ingredients
- 1 lb ground beef (80–90% lean)
- 1 packet taco seasoning (about 1 oz / 28 g)
- 1/4 cup water to bloom the seasoning
- 8 oz cream cheese softened, full-fat
- 1/4 cup sour cream
- 1 cup chunky salsa not watery, divided
- 2 oz canned diced green chiles drained
- 1 1/2 cups shredded cheddar cheese divided
- 1 cup shredded Monterey Jack cheese or Mexican blend, divided
Optional toppings
- 1/4 cup pickled jalapeños to 1/2 cup, to taste
- 2 scallions thin-sliced
- 1 small tomato diced (about 150 g)
- 1/4 cup black olives sliced
- 1/2 cup cilantro
For serving
- 7 oz thick tortilla chips to 9 oz
Instructions
- Heat the oven to 190°C (375°F). Grease a 20 cm (8-inch) square baking dish or a similar 2-quart / 2-liter baking dish.
- Brown the beef in a skillet over medium heat, breaking it up into small crumbles, until no pink remains, 8–10 minutes. Drain excess fat.
- Season the beef: Sprinkle in the taco seasoning and pour in the water. Stir, then simmer 2–3 minutes, until the pan isn’t watery and the meat looks glossy and coated.
- Make the creamy base in a bowl: Mix the softened cream cheese, sour cream, 1/2 cup (120 g) of the salsa, and the drained green chiles until mostly smooth. If the cream cheese isn’t softened, microwave in 10-second bursts just until pliable (not melted).
- Add cheese to the base: Stir in about half the cheddar and about half the Monterey Jack.
- Fold in the beef: Add the warm seasoned beef and mix until evenly combined.
- Bake: Scrape the mixture into the baking dish and smooth the top. Spoon the remaining salsa over the surface (don’t fully mix it in), then sprinkle the remaining shredded cheese on top.
- Bake until hot and bubbling, 18–25 minutes, with bubbles around the edges and a melted, glossy top.
- Cool briefly, then top: Let sit 5–10 minutes to thicken slightly. Add desired toppings (jalapeños, scallions, tomatoes, olives, cilantro).
- Serve hot with thick tortilla chips.
Nutrition
Calories: 410kcalCarbohydrates: 14gProtein: 20gFat: 31gSaturated Fat: 15gCholesterol: 95mgSodium: 780mgPotassium: 420mgFiber: 2gSugar: 5gVitamin A: 650IUVitamin C: 10mgCalcium: 280mgIron: 2.3mg
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