Ingredients
- 2 lbs ground beef
- 2 packets taco seasoning (usually calls for water to mix; follow packet directions)
- 24 oz container sour cream (roughly 3 cups)
- 2 jars salsa (each jar should be about 15 oz, choose a medium or mild salsa for a more balanced flavor)
- 16 oz shredded sharp cheddar cheese (two 8 oz bags)
- Tostitos chips (or your favorite tortilla chips for serving)
Directions
1. Prepare the Taco Meat
- Heat the Pan: Set a large skillet over medium-high heat and allow it to warm for a minute or two.
- Cook the Beef: Add the ground beef, breaking it up into crumbles with a spatula. Stir and cook until browned (about 7–10 minutes). Make sure no pink remains in the meat.
- Drain the Fat: Carefully drain off any excess grease. You can do this by tilting the pan and using a spoon to remove it or transferring the beef to a strainer and then returning it to the pan.
- Season the Beef: Add the taco seasoning packets along with the amount of water specified on the packets (typically 1 cup of water per packet).
- Simmer: Stir the seasoning into the meat thoroughly, then let the mixture simmer for 5 minutes or until thickened. Stir occasionally to avoid sticking.
2. Chill the Taco Meat
- Transfer to a Serving Dish: Spread the seasoned taco meat evenly in the bottom of a 9×13-inch serving dish or any deep rectangular serving dish.
- Refrigerate: Cover the dish with plastic wrap and place it in the refrigerator for at least 1 hour. The chilling will firm up the meat layer so that the other layers go on smoothly.
3. Assemble the Layers
- Sour Cream Layer: Once the taco meat is chilled, remove it from the fridge. Gently spoon the sour cream over the meat layer, spreading it out evenly with a spatula. Try to spread it slowly to avoid pulling up any meat.
- Salsa Layer: Pour both jars of salsa over the sour cream, then spread it out evenly to cover the sour cream completely. Tip: use a slotted spoon if your salsa has a lot of liquid, as too much liquid can make the dip watery.
- Shredded Cheese Layer: Sprinkle the shredded cheddar cheese on top of the salsa layer, covering the entire surface for a nice, cheesy finish.
4. Chill Again
- Refrigerate: Cover the dip and refrigerate for at least another hour before serving. This final chilling helps the layers meld and the flavors develop.
5. Serve
- Serve with Chips: Place a big bowl of Tostitos chips next to the dish for dipping. You can also provide small serving plates if people want to scoop a portion of the dip onto their own plate.
Optional Additions for Extra Flavor:
- Chopped Green Onions: Sprinkle a handful of chopped green onions on top of the cheese layer.
- Diced Tomatoes: Scatter diced tomatoes for added freshness.
- Sliced Black Olives: Top with black olives for a zesty addition.
Tips:
- Make-Ahead: This dip can be made a day ahead; just cover it tightly and store it in the fridge.
- Adjust Spice Level: To make it spicier, use hot taco seasoning or add diced jalapeños to the salsa layer.
This easy-to-make dip should be perfect for your next gathering or family night—enjoy! 🌮😋