The Best Nacho Dip Ever
Get ready to wow your guests with "The Best Nacho Dip Ever," the ultimate crowd-pleaser for game days, parties, or any casual gathering! Packed with layers of flavor, this dip starts with seasoned, hearty ground beef simmered in taco spices. It's paired with a luscious, creamy base made from melted cream cheese, sour cream, and zesty diced tomatoes with green chilies. Topped with a blend of gooey cheddar and Monterey Jack cheeses, and finished with tangy pickled jalapeños, fresh green onions, and optional cilantro, every bite is a fiesta of bold, cheesy goodness. This oven-baked masterpiece comes together in just 30 minutes and is perfectly paired with crunchy corn tortilla chips for the ultimate dipping experience. Whether you're hosting a party or simply craving an indulgent snack, this nacho dip is guaranteed to disappear in minutes!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 2 tablespoons Taco seasoning
- 0.25 cup Water
- 8 ounces Cream cheese
- 1 cup Sour cream
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 can Canned diced tomatoes with green chilies (such as Rotel)
- 0.25 cup Pickled jalapeño slices
- 2 stalks Green onion, sliced
- 2 tablespoons Fresh cilantro, chopped (optional)
- 1 bag Corn tortilla chips (for serving)
Instructions
In a large skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart with a spatula. Drain any excess grease from the skillet.
Add the taco seasoning and water to the cooked beef, stirring to combine. Let it simmer for 2-3 minutes until the mixture thickens. Remove from heat and set aside.
In a medium saucepan over low heat, combine the cream cheese, sour cream, and canned diced tomatoes with green chilies (including the liquid). Stir constantly until the cream cheese is fully melted and the mixture is smooth.
Spread the creamy mixture evenly into the bottom of a 9x9-inch baking dish or an oven-safe skillet.
Layer the seasoned beef evenly over the creamy base.
Sprinkle the shredded cheddar cheese and Monterey Jack cheese evenly over the beef layer.
Bake the dish in a preheated oven at 375°F (190°C) for 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dip from the oven and let it cool for 5 minutes. Top with pickled jalapeño slices, sliced green onions, and chopped cilantro, if desired.
Serve immediately with a large bowl of corn tortilla chips. Enjoy!
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.1 g | 63% | |
| Saturated Fat | 23.9 g | 120% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 31.1 g | 11% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.2 g | ||
| Protein | 25.9 g | 52% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 415 mg | 32% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 302 mg | 6% | |
*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.
