Dorothy's Hot Taco Dip

4.41 from 80 votes

Somebody grab the tortilla chips because Dorothy's Hot Taco Dip just begs to be eaten! Creamy refried beans, taco meat, tons of cheese all baked until bubbly and topped with your favorite taco toppings. Trust me, you need to make this!

Prep Time10

Cook Time25

Total Time35

Course: Dips

Cuisine: American/ Mexican

Keyword: ground beef and cheese, hot & Cheesy, Hot Taco Dip, How to make a hot baked taco dip with beans, Mexican, nacho, with cream cheese, with Dorothy Lynch, with ground beef, with meat, with refried beans, with Video

Servings: x13 baking dish

Calories: 364kcal

Author: Michaela Kenkel

Equipment

Ingredients

1 pound lean ground beef
1/4 cup chopped onion
1 packet taco seasoning
1 16 ounce can refried beans
1 8 ounce container sour cream
1 8 ounce package cream cheese, softened
1/3 cup taco sauce
1/3 cup Dorothy Lynch Home Style Dressing & Condiment
8 ounces Pepper Jack Cheese shredded
8 ounces Colby Jack Cheese shredded
Optional Toppings for serving: diced tomatoes black olives, cilantro

Instructions

Preheat oven to 350 degrees F.
In a skillet, brown ground beef with onion. Drain any excess grease, add taco seasoning.
Cream together refried beans, sour cream and cream cheese in a mixing bowl.
Mix in taco sauce and Dorothy Lynch Home Style Dressing & Condiment. Spread into the bottom of a 9x13 baking dish.
Top with taco meat.
Top with shredded cheese.
Bake for 20-25 minutes or until cheese is melted and bubbly around the edges.
Optional: top with cilantro, tomatoes and black olives or your own favorite taco toppings.
Serve hot with tortilla chips for dipping.

Notes

Could be prepared in a slow cooker to make transporting easier.

Nutrition