Description
This Smoked Taco Dip is a warm, layered taco‑meat and cheese dip infused with smoky flavour—perfect for game day, tailgates or a fun party snack.
Ingredients
Scale
- 1 lb (≈450 g) ground beef (80/20 works well)
- 1 packet (≈3 Tbsp) taco seasoning
- 16 oz (≈450 g) cream cheese, softened
- 1 cup (≈240 mL) queso or cheese‑dip (jarred or homemade)
- 2 cups (≈480 mL) salsa (mild or hot, per preference)
- 8 oz (≈225 g) shredded cheese (e.g., Colby, cheddar or pepper‑jack)
- Optional: diced jalapeños for extra heat
- For serving: tortilla chips, warm tortillas or veggies for dipping
Instructions
- Pre‑heat your smoker or grill for indirect heat (around 300 °F / ~150 °C) if you’re smoking. For oven method, pre‑heat to 350 °F (~175 °C).
- In a skillet over medium heat, brown the ground beef, drain any excess fat, then stir in the taco seasoning according to packet instructions (with water if needed) and cook until the seasoning is fully blended.
- Spread the softened cream cheese as the bottom layer in a 9×13‑inch (or equivalent) foil pan or cast‑iron dish (suitable for a smoker).
- Next layer the queso/cheese dip evenly over the cream cheese.
- Spread the salsa evenly over the queso layer. If using jalapeños, sprinkle them here.
- Evenly distribute the seasoned ground beef over the salsa layer.
- Top the assembled layers with the shredded cheese.
- If using a smoker: place the pan on the smoker’s indirect side for ~30 minutes, then rotate pan, and continue for another ~15 minutes or until the cheese is fully melted, bubbling and slightly golden.
- If using an oven: bake the pan for ~20‑30 minutes or until the cheese is melted and bubbly.
- Remove from heat, let it rest a few minutes, then serve warm with tortilla chips, warm tortillas or veggies.
- Prep Time: 15 mins
- Cook Time: 30‑45 mins
- Category: Appetizer
- Cuisine: Tex‑Mex / American
Nutrition
- Serving Size: ≈1½ cups
- Calories: ≈725 kcal
- Sodium: ≈2163 mg
- Fat: ≈46 g
- Saturated Fat: ≈26 g
- Carbohydrates: ≈53 g
- Protein: ≈26 g