Cheesy Taco Dip is an easy meal to make, something different, and incredibly delicious. Now, don’t get me wrong when I say this is a dip, this is a full meal in a bowl. This recipe will feed 6+ people depending on their apatite with now other sides needed.
Just a little about me, I’m always looking for new things to cook. I love cooking because I love to eat good food, so I strive to make the best recipes I can. It took me two days thinking about this one before I put it together. I had ideas that kept changing and really didn’t even know how it would turn out or how to eat it even after I was done cooking it.
Then, looking in the skillet I said, well here it is, how do we eat it. I thought about eating it out of a bowl, but we didn’t try that. We first went to the tortillas, and that is not bad at all. Everything is in there, just add some salsa. Finally, we settled on using it as either a nacho topping or simply put it in a bowl and dip it with corn chips. Thus the name, Cheesy Taco Dip.
Cheesy Taco Dip
Let’s get into making our Cheesy Taco Dip. First, you’re going to start by making taco meat from a pound of hamburger. Granted, most people just brown the meat and use it plain, but that is just too plain. Let’s season thing up a bit, shall we? I want taco beef to have a LOT more flavor and spice than just plain hamburger meat.
Ingredients for the Taco Meat
- 1 pound hamburger meat (I don’t recommend using lean)
- One tablespoon chili powder
- 1/2 tablespoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 to 1 teaspoon cayenne pepper (optional, depending on taste)
- 1 cup beef broth
- 1 cup water
- a green, red, or yellow pepper, your choice here
- an onion, again, your choice here
First, brown the hamburger meat to your liking and drain the grease out of it. Draining is optional, depending if you might want that little bit of grease left in the skillet to compliment the dish. Next, add all the additional seasonings, broth, water, peppers, and onion. Bring the mixture to a boil, cover, and simmer until most of the liquid is gone. This will typically take 15 to 20 minutes, depending. Do not boil out ALL the liquid and dry it out, that just won’t turn out very good.
Adding the Remaining Ingredients
This is where things can get very interesting! Let your imagination run wild from here on out. I will tell you exactly what I added to my taco meat, but feel free to change things and explore new ideas. You never know what will taste good to you and your family until you toss things together and see what kind of concoction comes out of the mix. That is exactly how this recipe came about, I had an idea and started tossing things into the mix and it turned out pretty dang good!
- 1 can of pinto beans with jalapenos
- a bag of mild cheddar cheese
- 1 can of Rotel
- half a bag of tortilla chips
First, I mixed in the pinto beans with jalapenos. Next, I added the Rotel mixing everything together as I went. Then, I added the cheese and mixed it in stirring that up and mixing it very well. Lastly, I hand crushed half a bag of tortilla chips into the mix and stirred those in very well. The chips will NOT retain any texture due to the heat but will add a little more flavor to it.
Time to Eat the Cheesy Taco Dip!!
Grab yourself a bowl and spoon some of this incredibly delicious mixture into it. Sit down at the table with tortilla chips in hand, say a blessing for the meal, and dig in! I got 3 out of 4 thumbs up from my family. To explain that, my oldest daughter will not eat beef, she is a chicken nut. Ain’t sure what’s wrong with her, but can’t deny she is my child. Hehehe! Gotta wander sometimes though. What Texan doesn’t eat beef???
I hope everyone likes this recipe, and you can see several more HERE. I just keep adding things here as I imagine, construct, and concoct new things. My passion is creating new recipes that we have never tried and then cooking them for my family to try out. Over the years, I have learned a LOT about seasoning and many other techniques that have seriously added to my cooking style. Bookmark and stay tuned, there is always more to come!
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