Joe the Plumber Dip Taco Toh
Get ready to wow your party guests with the irresistible "Joe the Plumber Dip Taco Toh," a bold and flavorful layered dip that doubles as the ultimate crowd-pleaser. Packed with seasoned ground beef, creamy layers of cream cheese and sour cream, melty cheddar and mozzarella, and vibrant accents like diced tomatoes with green chilies, black beans, and sweet corn, this hearty dip delivers on every level. A hint of optional jalapeños adds a customizable kick, while a sprinkle of fresh cilantro and green onions ties it all together with a burst of freshness. Perfect as a warm, bubbling appetizer served with tortilla chips, or spooned into taco shells for a creative spin, this cheesy taco dip is ready in just 40 minutes and serves eight, making it a surefire hit for game day, potlucks, or casual family nights. Keywords: taco dip recipe, cheesy party dip, layered taco dip, easy appetizer recipe, Joe the Plumber Dip.
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Recipe Information
Ingredients
- 1 pound ground beef
- 2 tablespoons taco seasoning
- 8 ounces cream cheese
- 1 cup sour cream
- 1.5 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 can diced tomatoes with green chilies (e.g., Rotel)
- 1 cup black beans (rinsed and drained)
- 1 cup corn (drained)
- 1 small jalapeños (optional, diced)
- 2 stalks green onions (chopped for garnish)
- 0.25 cup cilantro (chopped, for garnish)
- 1 bag tortilla chips
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a spoon as it cooks. Drain any excess grease.
Add the taco seasoning to the cooked beef and mix well. Set aside.
In a medium-sized mixing bowl, combine the cream cheese and sour cream until smooth.
In a 9x9-inch (or similar-sized) oven-safe baking dish, layer the ingredients as follows: spread the cream cheese and sour cream mixture evenly on the bottom.
Top the cream cheese layer with the cooked and seasoned ground beef.
Add a layer of black beans, followed by a layer of corn, and then the diced tomatoes with green chilies (drain excess liquid from the can before adding).
Sprinkle the shredded cheddar cheese and shredded mozzarella cheese evenly over the top.
If using, add the diced jalapeños for extra spice.
Bake the dip in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it cool for 5 minutes.
Garnish with chopped green onions and cilantro before serving.
Serve warm with tortilla chips for dipping, or spoon the mixture into taco shells for a fun twist!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.9 g | 60% | |
| Saturated Fat | 21.8 g | 109% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 117 mg | 39% | |
| Sodium | 797 mg | 35% | |
| Total Carbohydrate | 40.0 g | 15% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 6.1 g | ||
| Protein | 26.8 g | 54% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 404 mg | 31% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 455 mg | 10% | |
*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.
