Tamale Dip
Get ready to wow your taste buds with this irresistible Tamale Dip, a warm and creamy appetizer that's perfect for parties, game days, or any festive gathering! Packed with layers of flavor, this hearty dip combines seasoned ground beef, sautéed onions, and a mix of sweet corn and black beans, all simmered together with zesty Rotel tomatoes and rich red enchilada sauce. The velvety addition of cream cheese creates the ultimate creamy texture, while a golden layer of melted cheddar and Monterey Jack cheeses adds the perfect finishing touch. Garnished with fresh cilantro and served with crunchy tortilla chips, this dip delivers bold, Tex-Mex-inspired flavors in every bite. Ready in just 40 minutes and serving up to 8 people, this cheesy Tamale Dip is sure to be the star of your next gathering!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 medium Yellow onion, diced
- 2 cloves Minced garlic
- 1 packet (about 1 oz) Taco seasoning mix
- 1 cup Corn kernels, drained
- 1 cup Black beans, drained and rinsed
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup Red enchilada sauce
- 8 oz Cream cheese, softened and cubed
- 1 cup Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
- 1 bag Tortilla chips (for serving)
Instructions
In a large skillet, cook the ground beef over medium heat until fully browned, breaking it up into crumbles as it cooks. Drain any excess grease.
Add the diced onion and cook for 3-4 minutes, or until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Sprinkle in the taco seasoning mix and stir to coat the beef and onion mixture evenly.
Add the corn kernels, black beans, Rotel tomatoes, and enchilada sauce to the skillet. Stir well to combine and bring the mixture to a gentle simmer. Cook for 5 minutes to allow the flavors to meld.
Lower the heat to medium-low and add the cubed cream cheese to the skillet. Stir until the cream cheese is fully melted and incorporated, creating a creamy and cohesive mixture.
Preheat your oven to 375°F (190°C). Transfer the dip mixture to an oven-safe baking dish.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the top of the dip.
Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and allow the dip to cool slightly. Garnish with chopped fresh cilantro if desired.
Serve the Tamale Dip warm with tortilla chips for dipping.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.0 g | 49% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 95 mg | 32% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 279 mg | 21% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 412 mg | 9% | |
*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.
