Hot Taco Dip
Hot Taco Dip uses seasoned ground beef with green chiles and taco sauce baked inside a crisp tortilla bowl. The dish combines savory beef, mild heat from the chiles, and melted Mexican cheese blend, garnished with fresh tomato, cilantro, and green onion. It offers a warm, cheesy filling inside crisp baked tortillas, making it suitable for appetizer or party serving. The method involves baking the shell to a lightly golden firmness, then layering cooked, seasoned beef and toppings to create a hearty, flavorful dip that holds well in the tortilla bowl.
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
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 494
% 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.