Scoopable cheesey tacos!
by Andrea Alden
Prepare ahead of time or right before
- 1 lb. ground beef
- 3 tbsp. taco seasoning
- 1 package cream cheese, room temperature
- 4 cups of shredded cheese (cheddar, Monterey jack, mozzarella, all of your favorites)
- 1 clove garlic, minced
- 2 cups sour cream
- 1½ cups salsa (Spice things up with our recipe for Ghost Pepper Salsa)
- 1 - 3 jalapeño peppers, diced, + more for serving
- 1 handful of cilantro or sliced green onion for serving
Brown the ground beef with 2 tbsp. of taco seasoning. Drain and set aside, allowing it to cool a little.
In a bowl, use a hand mixer to blend the cream cheese, 2 cups of your favorite shredded cheese(s), garlic, and the remaining taco seasoning. Add enough sour cream, up to ¼ cup, to bind everything together.
Preheat your grill to between 350°F and 400°F preparing to use the indirect grilling method.
Spread the cheese mixture in the bottom of a casserole or 9x13-inch baking dish. Spread the layer of ground beef on top of the cheese mixture. Top the ground beef with a layer of sour cream and jalapeño peppers, followed by the salsa. Finally top everything with the remaining shredded cheese.
Bake on the grill until the insides are bubbly and hot, and the top is golden and crispy, about 30 minutes (or until you can wait for this deliciousness no longer and must eat it now).
Serve topped with more jalapeño, fresh cilantro, sliced green onion, or whatever else you want, just don’t forget you will need all of the tortilla chips.
Combining fan favorite foods with tacos, like my Taco Pizza Recipe, has been met with much success. This time, I had to try making a game-day dip too. This Taco Dip is perfect for a tailgate in chilly weather; actually, it would go really well on top of chili… You will want to have copious amounts of napkins or serve it with a spoon and plates, though. What else will you serve at your next game or tailgate party?