Hamburger Nacho Dip
Dive into the bold and satisfying flavors of Hamburger Nacho Dip, the ultimate crowd-pleaser for any gathering or game day celebration! This hot, cheesy dip combines perfectly seasoned ground beef, tangy cream cheese, and zesty Rotel tomatoes layered with a melty mix of cheddar and Monterey Jack cheeses, creating an irresistible appetizer. Topped with vibrant green onions, black olives, and fresh cilantro, every bite delivers a balance of creamy, savory, and spicy goodness. Served with crispy tortilla chips, this easy-to-make dip is ready in just 30 minutes, making it the go-to choice for busy hosts. Perfect for potlucks, parties, or a cozy movie night, this hearty hamburger dip is sure to become your new favorite snack.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 cup water
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 ounces diced tomatoes with green chilies (Rotel), drained
- 1 cup sliced black olives, drained
- 3 stalks green onions, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 bag tortilla chips
Instructions
In a large skillet, cook the ground beef over medium heat until browned and fully cooked, breaking it up into crumbles as it cooks (about 5-7 minutes).
Add the diced onion and minced garlic to the skillet. Cook for another 3-5 minutes until the onion is soft and translucent.
Stir in the taco seasoning and water. Allow the mixture to simmer for 2-3 minutes until the liquid has reduced and coated the beef. Remove from heat and set aside.
Preheat the oven to 375°F (190°C).
In a medium mixing bowl, combine the softened cream cheese, sour cream, and 1 cup of shredded cheddar cheese. Mix until smooth and well-blended.
Spread the cream cheese mixture evenly in the bottom of a 9x13-inch baking dish.
Layer the cooked ground beef mixture over the cream cheese base, spreading it evenly.
Top the beef layer with the drained diced tomatoes with green chilies, followed by the remaining shredded cheddar cheese and the Monterey Jack cheese.
Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove the baking dish from the oven and let cool for 5 minutes. Then, sprinkle the sliced black olives, green onions, and chopped cilantro on top for garnish.
Serve the dip warm with tortilla chips on the side for dipping. Enjoy!
Nutrition Facts
Calories |
5201 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 416.7 g | 534% | |
| Saturated Fat | 195.4 g | 977% | |
| Polyunsaturated Fat | 32.8 g | ||
| Cholesterol | 1009 mg | 336% | |
| Sodium | 9890 mg | 430% | |
| Total Carbohydrate | 208.5 g | 76% | |
| Dietary Fiber | 23.8 g | 85% | |
| Total Sugars | 38.0 g | ||
| Protein | 200.4 g | 401% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3462 mg | 266% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2563 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
