Shredded Beef Taco Dip
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Appetizer
Serves: 10 servings
Ingredients
  • 2 10-oz cans RO*TEL Original Diced Tomatoes and Green Chilies
  • Juice of 1 lime
  • 6 jalapeno rings (or more, depending on your preference for heat)
  • 2 Tbsp fresh cilantro
  • 3 drops hot sauce (optional)
  • ¼ cup yellow onion, cut into chunks
  • 2 tsp garlic (or 1 tsp garlic powder)
  • 4 cups cooked shredded beef (homemade or precooked store-bought)
  • 1 package taco seasoning
  • 2 15-oz cans black beans, rinsed and drained
  • 1 15-oz can corn kernels, drained (I used Fiesta style, but regular is fine)
  • 1 8-oz package cream cheese, cut into cubes
  • 2 cups shredded Mexican blend, Colby Jack, or Cheddar cheese
  • ¼ cup green onions, sliced (optional)
Instructions
  1. Combine RO*TEL Original Diced Tomatoes and Green Chilies, lime juice, jalapeno rings, cilantro, hot sauce (if using), onion, and garlic in a blender. Pulse until mixture is combined but still slightly chunky.
  2. In a large skillet over medium heat, combine the RO*TEL mixture, shredded beef, and taco seasoning. Add the corn and black beans.
  3. Add the cream cheese cubes and stir, cooking until cream cheese is fully incorporated and melted and mixture is creamy.
  4. Spread mixture into a 13x9" pan coated with cooking spray. Sprinkle shredded cheese on top.
  5. Bake at 375 degrees until cheese is melted and bubbly. Remove from oven and sprinkle with green onions, if desired. Serve with sturdy chips for dipping and enjoy!
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/shredded-beef-taco-dip/