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Cheesy Beef Taco Dip

Try this recipe for a warm, hearty snack with a bit of a kick. It's a hit with my family, and guests rave about it, too. Ideal for parties, it makes a big potful. The only "utensil" you'll need to serve it with is a brimming bowl of tortilla chips. —Carol Smith, Sanford, North Carolina
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    10 cups


  • 2 pounds ground beef
  • 1 large onion, finely chopped
  • 1 medium green pepper, finely chopped
  • 1 pound process cheese (Velveeta), cubed
  • 1 pound pepper jack cheese, cubed
  • 1 jar (16 ounces) taco sauce
  • 1 can (10 ounces) diced tomatoes and green chiles, drained
  • 1 can (4 ounces) mushroom stems and pieces, drained and chopped
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • Tortilla chips


  • In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the cheeses, taco sauce, tomatoes, mushrooms and olives. Cook and stir over low heat until cheese is melted. Serve warm with tortilla chips.
Nutrition Facts
1/4 cup: 127 calories, 9g fat (5g saturated fat), 30mg cholesterol, 332mg sodium, 3g carbohydrate (2g sugars, 0 fiber), 9g protein.

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  • Lindzh90
    Jan 16, 2017

    This was excellent! Will be making again! The pepper jack cheese gives it a very small kick which I loved!

  • parksville
    Aug 31, 2014

    This is a very tasty recipe. I used fresh mushrooms b/c we don't like the canned, a can of drained Rotel for the tomatoes/green chilies and mild taco sauce. It had plenty of flavor and our friends loved it. Made it the day before and the day of use, brought it to room temperature, put it in the slow cooker for 3 hours on high, which was a bit too long, so will adjust the next time. Will definitely make again. It is great for a large group of people and easy.

  • angmclanc
    Sep 16, 2013


  • lucason16
    Jun 8, 2013

    I made this recipe for a bridge group, and it made such a large quantity that I had enough to freeze for another time. We had it at a family gathering over Memorial weekend, and everyone loved it. I really like it. I think you could half the recipe if you did not want to freeze it. I will definitely make again.

  • geopchick
    Mar 31, 2013

    My husband's comment? "Mmmmm...beefy cheesy. How can you go wrong?" I made this for the Super Bowl this year and everyone loved it. I swear it was even better the next day. Hubby even put some leftovers over rice the next day and said it was delicious. Not super healthy, but I used the 2% milk Velveeta and lean ground beef, so it wasn't QUITE as bad. This would be great over baked potatoes, too...

  • dholten
    Jul 4, 2011

    This was so easy to make and total hit a 4th of July bbq. I used 1 can diced green chilies and 1 can diced tomatoes since I misread the directions. Worked just fine. Several people asked me for "My" recipe. Directed everyone to the "Taste of Home" website. Nearly every recipe from this site is a hit. Now to go make the Curry Chicken Salad for this evenings fireworks.

  • kebmod54
    Nov 12, 2009

    When it comes to dips, this is one of my favorites to make. Very easy and addicting too.

  • justmbeth
    Sep 6, 2009

    No comment left

  • elaswell0607
    Jan 26, 2009

    This delicious. Now when I made it, I didn't put the 1 can (4 ounces) mushroom stems and pieces, drained and chopped1 can (2-1/4 ounces) sliced ripe olives, drained and I also didn't put as much onion in it, I only used about 1/4 of an onion. I have had people asking me for the recipe of this since I made it. They all loved it!

  • castillopuppy
    Aug 1, 2008

    This looks as if it would be great tasting--my other half loves all the ingredients so know he will like it!!!