I always have ingredients for this baked taco dip on hand in my house. It’s ooey-gooey cheesy, a little spicy (or a lot spicy!), and perfect for sharing. It’s also perfect for a movie night in. By yourself. With no sharing.
The original idea for this baked taco dip came from a Taste of Home magazine YEARS ago. Like pre-kids years ago. But my version has gone through so many iterations over the years that it doesn’t resemble the original anymore. At least, I don’t think it does. The original recipe was lost years ago, ha! I know for sure it wasn’t allergy-friendly, and that it wasn’t super flavorful without a lot of help.
One of the adults in this house likes things REALLY spicy (hint, it’s not me!), so I’m giving you a few options for this recipe. This baked taco dip is a perfect appetizer for a crowd, but it’s also delicious as a main course for dinner. We often bake this and eat it up during a family movie night. It’s truly a one-dish meal with protein, veggies, spice, and a ton of flavor. It’s absolutely not authentic Mexican, or even Tex-Mex, but it sure is delicious.
Make Baked Taco Dip Allergy-Friendly for You!
As written, this recipe is dairy free, gluten free, top 9 allergen free, and garlic free if you use components that are safe for your allergies. If you are not allergic to dairy, feel free to use regular shredded cheddar or queso asadero on top. If you are allergic to garlic, be sure to check the labels on your salsa. I usually use mild homemade garlic-free salsa if our son will be eating this, but I use a spicier store-bought chunky salsa if it’s just for me and my husband. Use my special taco seasoning blend to make the meat for this baked taco dip!
This can be served as-is with tortilla chips for dipping, but it also makes a really great taco salad. Simply spoon slightly cooled dip over a bed of fresh lettuce, then top with crunched up tortilla chips and dig in! As always, be sure to check all of your store-bought ingredients carefully for hidden allergens.
Leave a comment below if you love this recipe! Share your creations with us on Instagram with the hashtag #coffeetableeats.
Baked Taco Dip
You and your guests will never believe this baked taco dip is allergy friendly! Choose your spice level, then use your favorite vegan cheese and whatever vegetables you have on hand (you need about 3 cups total) to make this crowd pleaser. This reheats well and even makes a delicious taco salad!
Ingredients
- 1 lb. ground beef or turkey
- 2 Tbsp. taco seasoning blend (or substitute one packet of store-bought taco seasoning blend)
- 1 c. corn kernels (fresh or canned)
- 1 c. diced bell pepper
- 1 1/2 c. diced fresh tomato (or one 14.5 oz can of diced tomatoes, drained)
- 1 (2.25 oz) can sliced black olives, drained
- 1 jalapeno pepper, minced (optional)
- 1 c. salsa (homemade or store-bought, choose your spice level)
- 1 c. vegan cheddar shreds
For Serving
- Tortilla chips
- Pico de gallo
- Hot Sauce of Your Choice
- Guacamole
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet over medium heat, cook the ground beef/turkey until browned and thoroughly cooked (about 5-7 minutes). Sprinkle over the taco seasoning, add 1/2 c. water (or the amount required by your seasoning packet), and stir to evenly distribute the spices and sauce over all the meat.
- Place the meat in a greased 11"x8" casserole dish (or 9x9" square dish). Layer the corn, bell peppers, tomatoes, black olives, and jalapeno pepper on top of the meat. Top with the salsa, then the vegan cheddar shreds.
- Bake uncovered for about 35-45 minutes, or until the edges are bubbling and the cheese is melted and browned on top. Cool for 10 minutes so you don't burn your tongue. Serve by scooping individual portions into bowls and top with your favorite toppings. Or scoop right out the pan, no one is watching you.
Notes
- Try different vegetables to use up whatever you have on hand! Things we've tried that are also delicious: diced radishes, shredded zucchini, finely diced cauliflower, and all sorts of peppers. If your family can have black beans, those would be great too. You just need about 3 cups of vegetables total.
- To make this into taco salad, let the dip cool for 15-20 minutes (very hot dip will wilt your lettuce on contact), then scoop a portion onto a bed of fresh lettuce. Top with crushed tortilla chips and any other toppings you desire, and dig in!
Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 299Total Fat: 17gSaturated Fat: 7gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 81mgSodium: 611mgCarbohydrates: 11gFiber: 2gSugar: 4gProtein: 25gNutrition facts may vary based on the ingredients, swaps, and products used.