Make this taco dip when you’re craving tacos with a side of comfort. It’s satisfying, full of flavor, and just oh-so-delicious. Enjoy!
Ingredients
- 1/2 cup yellow onion (diced)
- 1/2 cup poblano pepper (diced)
- 1 lb. ground beef
- 1/4 teaspoon minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp sea salt
- pinch of dried oregano
- pinch of ground black pepper
- 1/2 cup water
- 2 cups diced tomatoes (drained)
- 1 cup corn (drained)
- 1 can or 2 cups of black beans (drained and rinsed)
- 1 cup sour cream
- 2 1/4 cups shredded sharp cheddar cheese (divided)
- 1/4 cup of green onion (diced)
- 1/4 cup of cilantro (diced)
To prepare this recipe for a crowd, simply double the ingredients.
How to Make Taco Dip
Preheat the oven to 350°. In a large skillet, cook the ground beef, onion, and pepper together over medium heat until the beef is browned and the onion is translucent. Drain the grease and add in the seasonings (garlic, cumin, chili powder, sea salt, oregano, black pepper,) and water. Let it simmer until the water is mostly absorbed- about 5 minutes on medium-low heat.
Add black beans, diced tomatoes, and corn. Stir to combine.
Next, add 2 cups of the shredded cheddar cheese and the sour cream to the pan. Stir to fully combine until the cheese has melted and the texture appears creamy.
Before you put it in the oven, sprinkle the remaining cheese on top of the mixture. Bake at 350° for 15 minutes. Top the dish with diced green onion and cilantro.
Serve immediately with tortilla chips or use it as a filling in your favorite gluten free taco shells. Enjoy!
Taco Dip
Make this taco dip when you're craving tacos with a side of comfort. It's satisfying, full of flavor, and just oh-so-delicious. Enjoy!
Ingredients
- 1/2 cup yellow onion (diced)
- 1/2 cup poblano pepper (diced)
- 1 lb. ground beef
- 1/4 teaspoon minced garlic
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp sea salt
- pinch of dried oregano
- pinch of ground black pepper
- 1/2 cup water
- 2 cups diced tomatoes (drained)
- 1 cup corn (drained)
- 1 can or 2 cups of black beans (drained and rinsed)
- 1 cup sour cream
- 2 1/4 cups shredded sharp cheddar cheese (divided)
- 1/4 cup of green onion (diced)
- 1/4 cup of cilantro (diced)
Instructions
Preheat the oven to 350°.
In a large skillet, cook the ground beef, onion, and pepper together over medium heat until the beef is browned and the onion is translucent.
Drain the grease and add in the seasonings (garlic, cumin, chili powder, sea salt, oregano, black pepper,) and water. Let it simmer until the water is mostly absorbed- about 5 minutes on medium-low heat.
Add black beans, diced tomatoes, and corn. Stir to combine.
Next, add 2 cups of the shredded cheddar cheese and the sour cream to the pan. Stir to fully combine until the cheese has melted and the texture appears creamy.
Before you put it in the oven, sprinkle the remaining cheese on top of the mixture. Bake at 350° for 15 minutes. Top the dish with diced green onion and cilantro.
Serve immediately with tortilla chips or use it as a filling in your favorite gluten free taco shells. Enjoy!
Notes
To prepare this recipe for a crowd, simply double the ingredients.
