Taco Dip (Edit recipe)

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This taco dip holds a special place in my recipe collection, drawing inspiration from one of my very dear Pure Barre friends who first introduced me to this app at one of her gatherings years ago. It has turned into a legendary inside joke within our friend group. I could never seem to find the recipe when I needed it, leading to countless texts asking everyone for it. They'd jokingly remind me I've asked for it a hundred times (sadly, that is hardly an exaggeration), wondering how I still didn't have it! So, here's to finally giving this beloved recipe a permanent home, ensuring I can find it whenever I want! What I adore about this taco dip most is its simplicity, yet it packs a punch of flavor with just 6 basic ingredients! And while this recipe doesn't require a stovetop-to-oven pan like this one, it makes cleanup even easier to keep it all in one place. A true crowd-pleaser, it's one of those dishes where you'd never guess its minimal components. Not to mention, it's naturally gluten free (just opt for a gluten free taco seasoning!) and versatile enough to pair with various dippers – though I have to say, chips are my personal favorite! I hope you enjoy it as much as I do!

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PREP TIME

15 minutes

COOK TIME

10 minutes

INGREDIENTS

Serves: 4

Ingredients

1 lb US Wellness Meats Ground Beef (85% Lean)
2 tsp Extra Virgin Olive Oil
0.5 Yellow Onion, chopped
2 Tbsp Primal Palate Taco Seasoning
0.5 cup Beef Bone Broth
0.5 cup Crushed Tomatoes, canned crushed or diced tomatoes both work!
1 Salt and Pepper, to taste
2 cup Monterey Jack Cheese, shredded (can use your fav blend!)
Green Onion (Scallion), optional, chopped for garnish
Cilantro, optional, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 400°F.
In a cast iron pan, heat 2 tsp of olive oil over medium heat. Add the ground beef and chopped yellow onion, cooking until the meat is no longer pink. If desired, season with salt and pepper.
Drain any excess fat from the pan. Pour in the beef broth and sprinkle the taco seasoning over the meat. Mix well and let it simmer on low for about 5 minutes.
Stir in the crushed tomatoes, ensuring they are well incorporated.
If you're using a cast iron pan, spread the shredded cheese evenly over the meat mixture. If not, transfer the meat mixture to an oven-safe baking dish before adding the cheese.
Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbly.
If desired, garnish with chopped green onions and cilantro. Serve warm and enjoy!

Notes

While using a cast iron pan for this recipe makes the transition from stovetop to oven seamless, it's not required. You can absolutely cook the meat on the stovetop and later transfer it to an oven-safe baking dish before going to melt the cheese, if preferred! If you want to jazz this dip up even more, you can add more garnishes like pickled or fresh jalapeños, sour cream, olives, lettuce, and tomatoes! If tortilla chips aren't your thing, you can opt for a grain-free chip, or choose sturdy veggies like carrots or celery.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	719
Fat:	53 g
Carbohydrates:	4 g
Protein:	60 g
Cholesterol:	206 g
Sodium:	1112 mg
Fiber:	0 g
Sugars:	0 g
Sugar Alcohol:	0 g
Calculated per serving.