Beefy Taco Dip

For me, I’m always ready to throw down on some dip! It’s like the easiest and best thing to bring to a party or just have around for snacking at home. This Beefy Taco Dip was loaded with flavorful ground beef, a creamy, cottage cheese ranch layer, and piled with fresh veggies! It was creamy, crunchy, hearty, and fresh. It felt super unique because you don’t really see taco dips with ground beef in them! This was completely outside the box, and that ranch addition was a little something different. There was also a lot of protein in this recipe, and with no cream cheese. A total feel-good snack!

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Where does taco dip come from?

The OG taco dip is actually a Midwestern creation, which I think is super cool since I’m a Midwest girl! It’s usually made with a cream cheese + sour cream base featuring taco seasonings, then layered with a variety of veggies like tomatoes, lettuce, olives, and topped with cheese. We’re all about potlucks, picnics, and partying with snacks around here!

The earliest documented version of a taco dip was in 1987, appearing in a church cookbook from Manitowoc, WI! It evolved due to the region’s love of party foods, especially those featuring dairy! Eventually, this dip became a global staple sometimes referred to as “seven-layer dip.” People loved that it was chilled, you can make it ahead, it’s easy, and packed with flavors everyone loves.

Did you know?

Ground beef used to be a way to use up leftover meat trimmings and odd cuts, to reduce butcher waste. Since they couldn’t be used for steaks and roasts, they were turned into a new versatile and affordable product – ground beef! Isn’t that wild? Ground beef was already a staple in American homes, long before the hamburger became a thing! The hamburger became possible because of ground beef. The American “burger boom” just solidified everyone’s love for this cut of beef!

As for cottage cheese, I mean this ingredient is totally popping off these days, but it’s been around for thousands of years! Today, it’s seen as a trendy way to snack and get some protein in your diet. It’s making a massive comeback but way back in the 1950’s it was popular for these same reasons, often appearing as a body builder’s favorite food due to the high amounts of casein, which is a slow-digesting milk protein.

What ingredients do I need to make this?

For the beefy filling:

Ground Beef
Chili Powder
Cumin
Salt
Black Pepper
Lime

For the creamy ranch base:

Cottage Cheese
Greek Yogurt
Sour Cream
Lime
Cilantro

For the topping:

Salsa – try my recipe for homemade!
Lettuce
Red Onion
Cilantro
Sharp Cheddar

For serving:

Cilantro
Tortilla Chips

What equipment do I need?

• Large Skillet
• Spatula
• Measuring Cups and Spoons
• Mixing Bowls
• Zester
• Juicer
• Chef Knife
• Cutting Board

How do I make it?

To prep the ingredients:

To get started on this recipe, first let’s prep the ingredients we’ll need. Wash the veggies and herbs, then finely chop the lettuce and dice the red onion. Mince the cilantro, then juice and zest the lime. Shred the sharp cheddar cheese and set everything aside until ready to use.

To make the beefy filling:

Next, let’s make our beefy taco filling, that way it can cool while we make the dip. In a large skillet on medium high heat, cook the ground beef, breaking it up with a spatula as it cooks. Once it’s broken into crumbles, push down with your spatula a bit, moving all around the skillet to create a crispy crust.

Pro Tip: Smashing down like this is the same effect used for smash burgers and tacos! It gives a char almost burger like vibe!

Once beef is no longer pink, drain, then add to a large mixing bowl along with the chili powder, salt, pepper, cumin, and lime juice.

Stir to combine, then set aside to cool completely.

To make the creamy ranch base:

Next, add the cottage cheese, sour cream, Greek yogurt, cilantro, lime juice, and lime zest to a large mixing bowl.

Stir to combine.

To make the beefy taco dip:

Get out a shallow dish and using a rubber spatula or the back of a spoon, spread the creamy ranch mixture into an even layer on the bottom of the dish.

Spoon most of the cooled beefy filling over the creamy layer, then smooth it out with the back of a spoon.

Top with the lettuce, red onion, and half of the shredded cheese and cilantro, reserving the rest of the cilantro for later.

Spoon the rest of the beef over top, the rest of the cheese, then the salsa.

Cover and refrigerate for a while to chill and marry those flavors!

To serve:

Serve chilled beefy taco dip with the rest of the cilantro and some crushed tortilla chips on top, if desired.

Scoop with tortilla chips and enjoy!

Tips:

• This beefy ranch taco dip can be made for a party a few hours ahead of time, just wait until you’re ready to serve to add the cilantro and tortilla chip topping. The longer it sits, the tastier it gets! If you’d like to make this up to a day ahead, add the lettuce just before serving as well, so it doesn’t get too wilty. Overall though, this stores pretty well.
• This will keep for about 3 days if stored in an airtight container in the refrigerator.
• Add whatever other toppings you want to this! I don’t like black olives, so I did not add them – but if those are your jam, I say do it!

Looking for more party dips? Check these out!

• Avocado BLT Dip
• Caramelized French Onion Dip

Want some more unique ground beef recipes?

• Korean Stuffed Mushrooms
• Jalapeño Cheddar Meatloaf