Hot Taco Dip
User Reviews
5
Hot Taco Dip
Description
The Hot Taco Dip recipe centers on a baked tortilla bowl filled with a cooked mixture of ground beef, diced onions, fire-roasted green chiles, taco seasoning, and taco sauce. The beef is browned with onions, then combined with the other flavorful ingredients before topping with shredded Mexican cheese blend. The tortilla bowl is baked briefly to crispen it, optionally weighted to keep its shape, and then filled with the warm beef mixture. The final assembly is garnished with diced tomato, fresh cilantro, and thinly sliced green onion for brightness.
This dip combines soft, savory beef with melted cheese inside a crunchy, shaped tortilla shell. The texture contrast between the crisp bowl and the creamy, cheesy, spicy beef center makes it suitable to serve as a warm dip for chips or as a self-contained snack. The included fresh garnishes add a fresh note to balance the cooked filling.
The recipe uses common ingredients and straightforward cooking techniques, focusing on layering flavors accessible to home cooks. It can be prepared ahead and baked when needed to crisp the tortilla and melt the cheese. Adjustments in seasoning heat or garnishes can customize the flavor profile. The use of a commercial tortilla bowl kit simplifies making the shaped container.
Ingredients
- 1 tortilla bowl kit Ortega bakeable
- 1 tablespoon olive oil optional
- 1 pound ground beef I used 90/10, lean
- 1 onion diced small, medium sweet Vidalia or white
- green chiles fire-roasted, Ortega brand, one 4-ounce can, hot or mild
- taco seasoning Original, one 1.25-ounce packet, Ortega brand
- 4 ounces taco sauce medium, Ortega brand
- 2 cups Mexican cheese blend shredded
- ⅓ cup tomato or as desired for garnishing, diced, fresh
- 1 to 2 tablespoons cilantro or as desired for garnishing, fresh
- 1 to 2 tablespoons green onion or as desired for garnishing, thinly sliced
Instructions
- Preheat oven to 375F and place tortillas in the bowls provided and place on a baking sheet, according to the package directions. Bake for about 5 minutes, or until tortillas are lightly golden and set. Tip - I added some dried beans to the center of each tortilla bowl to weigh them down so the shape would be more defined but it's not imperative. Watch the baking time because although the package says bake for 9 to 11 minutes, mine were done after 5 minutes. While tortillas bake, brown the ground beef.
- To a large skillet, optionally add the olive oil, ground beef, onion, and cook over medium-high heat for about 6 to 7 minutes, or until ground beef is cooked through and onions are translucent; stir frequently and crumble beef as it cooks. I don't drain the beef because the oil/liquid helps the cheese later on to stay melted and softer.
- Add the green chiles (do not drain), taco seasoning, and stir to combine.
- Add the taco sauce and stir to combine.
- Turn off the heat, add the cheese, and stir until combined and melted.
- Spoon the filling into the baked tortilla shells. I used 3 tortillas and each were quite full but you can use 2 tortillas and they will be heaping full or 4 tortillas will be more modestly filled.
- Evenly garnish with the tomatoes, cilantro, and green onions to taste. Serve immediately. Dip is best warm and fresh.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 494kcal | 25% |
| Carbohydrates | 42g | 14% |
| Protein | 30g | 60% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 81mg | 27% |
| Sodium | 1070mg | 45% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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