Made with my Taco Seasoning, hamburger, cheddar, and cream cheese, this Taco Dip is a crowd pleaser and perfect for parties. Simply delicious. Enjoy!
Memorial Day is right around the corner and so are graduation parties and summer cookouts. Serve this dip to your guests and it will be a hit. It’s simple to make and so delicious and addicting. It’s a dip with 3 layers: cream cheese on the bottom, seasoned ground beef in the middle, and melted cheddar on top. You may have heard of this dip before, but mine is unique because it is made with my own Taco Seasoning along with the addition of aji rocoto paste to give it a kick.
This dip was introduced to us by my Tío Victor’s wife, Pat. She brought this dip to a party and everyone devoured it. We were literally fighting to get a scoop before it was gone. It got to the point where she would have to bring two to any of the parties. She called it chili dip because when she got the recipe it was supposed to be made with an envelope of chili spices. She didn’t have any on hand so she used packaged taco seasoning. Hence, new name – Taco Dip.
So, why am I changing it? I’m not, really. I am on a mission to create my own spice mixes as you will see in my previous posts for my tgc Spice Rub, Pumpkin Spice Mix, and Adobo Seasoning. The commercial packets for taco seasoning has ‘stuff’ in it I don’t want. Check the ingredients and you will see what I mean.
You – ‘But, Natalie, why wouldn’t I just make it easy on myself and tear open a packet to make this dip?’
Me – ‘Because it is just as easy to make my Taco Seasoning and have it on hand whenever you want to make tacos or this dip. You are worth the extra 5 minutes. And, you know exactly what’s going into your food.’
The only other addition is aji rocoto paste which is entirely optional. Aji rocoto gives a little kick for those of you who like a little heat. I used aji rocoto in my Guacamole recipe – which is AMAZING. As a matter of fact, you should present both these dips to your guests, sit back, and watch them disappear.
At first, when Pat brought this dip to the parties, she would bring it in a 9×13 baking dish, but soon the presentation and dip were lost. She soon learned that using pie plates were a better way to go. She could place one on the table and when it went, she would surprise everyone with a fresh one. Or, put one for adults and one for the kids. I spoke to her recently and she told me she was up to 3 pie plates!
Brown the ground beef in a skillet. Drain off the fat. Stir in 4 tablespoons of my Taco Seasoning and add in 1 – 2 teaspoons of aji rocoto paste. Stir in a can of tomato sauce (with no added seasoning) and bring to simmer.
Spread the cream cheese to cover the bottom of the pie plate.
Now, layer the hamburger mixture covering all of the cream cheese.
Top with shredded cheddar cheese. I use a Mexican mix.
Place in a 400 degree oven for 15 minutes. I usually cook mine in a toaster oven.
The cream cheese will be soft, the seasoned hamburger will be loose and juicy, the cheddar will be melted and bubbly.
Serve with tortilla chips and … Oh my goodness! You will do what I used to do when she would bring it over…either hide one of the plates so I could eat it later without sharing, or if you can’t get away with taking a whole plate, scoop a bunch out and hide that. Yes, I hide food. But, only the good stuff!
Thank you, Pat, for introducing us to this dip!
Thanks for visiting…
- 1 pound ground beef
- 4 tablespoons Taco Seasoning
- 1 - 2 teaspoons aji rocoto paste* (try 1 first)
- 1 (8 ounce) can tomato sauce
- 2 (8 ounce) packages cream cheese
- 2 cups shredded cheddar cheese (recommended: Mexican blend)
- Have a 9.5 inch pie plate ready.
- If serving right away, preheat oven to 400 degrees. Otherwise, dip can be prepared and refrigerated until ready to serve.
- Brown ground beef in a skillet over medium high heat. Drain off the fat.
- Stir in the Taco Seasoning and the aji rocoto paste.
- Add the tomato sauce and bring to simmer. Remove from heat.
- Spread cream cheese to cover the bottom of pie plate.
- Layer with the hamburger mixture covering all of the cream cheese.
- Top with shredded cheddar cheese. I use a Mexican mix.
- Place in a 400 degree oven for 15 minutes. I usually cook mine in a toaster oven.
- Serve with tortilla chips.
If you like spicy, add more aji rocoto and enjoy!
This dip can be prepared ahead and refrigerated until ready to bake.
It's hard to determine how many this dip serves. I have seen one person at a party eat the entire thing!