Get ready for a crowd-pleasing snack that's ridiculously good! This four layer taco dip is as simple as it gets-just layers of pure deliciousness. We serve this as a "no bake", plus it's perfect for prepping ahead of time. Grab your favorite tortilla chips (or veggies) and dive on in.
This recipe came about at least a decade ago when I made it for the first time for Super Bowl. Ever since, it's become a staple Game Day snack, but can easily be made year round for dinner, an easy afternoon snack, or late night!
This taco dip easily pairs with my blood orange margarita, as an appetizer along with my mini hot dogs in crescent rolls, or served as is!
TL; DR Recipe Summary
- ⏱️ Cook Time: 15 minutes
- 👩🏼🍳 Cook Level: Easy/Beginnner
- 😋 Taste: Savory, cheesy, and creamy with all the Mexican flavors.
- 🍽️ Best Paired With: Make an entire Mexican night out of this dish with zucchini boat tacos, simple chicken enchiladas, and a yummy blood orange margarita.
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Key Tips and Reminders
- Let the ground beef cool a little before adding to the dish with the sour cream.
- If you are not eating this right away and storing in the fridge, cover with plastic wrap or aluminum foil, and take out at least 15 minutes before serving so the cheese becomes room temperature.
- This dip can get watery with the use of the salsa, so if there is water, you can drain it before serving or reserving if you have it as leftovers.
- If you want to make this, as it's meant to be served cold or room temperature, bake at 350º for 15-20 minutes or until the cheese fully melts.
The Main Ingredients
- Ground meat: I like to use traditional ground beef in my taco dip, but you can definitely use ground turkey, ground chicken, sausage, or even tofu.
- Sour cream: No good taco dip skips out on sour cream. You can easily use whole fat greek yogurt instead.
- Salsa: I like a classic mild salsa, restaurant style, but I also really like a corn salsa. Either way it works.
- Cheese: Shredded Mexican blend works best. You could also opt to use a standard cheddar cheese or a blend that you find works for you.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
How to make four layer taco dip
Step 1: In a frying pan, brown the ground beef until its almost fully cooked. Add the taco seasoning and continue to brown until done. Turn off the flame and let cool for 10-15 minutes.
Step 2: Meanwhile, prep a large baking dish with a layer of sour cream at the base of the dish. Use the back of a spoon or an offset spatula to smooth the sour cream around to form an even layer.
Step 3: To the sour cream, pour the salsa, then the ground beef on top and gently tap the baking dish to spread around evenly.
Step 4: Lastly, add a generous layer of cheese on top. Serve immediately.
Taco Dip FAQs
Yes, I would just be sure to choose a greek yogurt with high fat content as it's thicker, and it would be a similar consistency to that of sour cream.
To store this recipe, you can cover the casserole dish that it is made in with cling wrap (or a cover) and store in the fridge for up to five days.
If you want to freeze it, simply wrap with cling wrap, then aluminum foil. It will last for up to 2-3 months. I would suggest defrosting in the fridge ahead of time prior to serving and/or baking.
You can use diced tomatoes, a different type of salsa that has other ingredients like corn or mango even. If those don't work for you and you're not team tomato, feel free to use refried beans or a layer of black or pinto beans.
You can easily make this a five layer taco dip by adding in a layer of guacamole, or if you want to, add it right on top.
Here are some of my favorite appetizers
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Four Layer Taco Dip
Equipment
- 1 casserole dish
- 1 frying pan
- 1 spatula
Ingredients
- 1 lb ground beef
- 16 oz sour cream
- ½ jar mild salsa
- 2 cups shredded Mexican cheese blend
Instructions
- In a frying pan, brown the ground beef until its almost fully cooked. Add the taco seasoning and continue to brown until done. Turn off the flame and let cool for 10-15 minutes.
- Meanwhile, prep a large baking dish with a layer of sour cream at the base of the dish.
- Use the back of a spoon or an offset spatula to smooth the sour cream around to form an even layer.
- To the sour cream, pour the salsa on top and jiggle the baking dish to spread around evenly.
- Pour the ground beef on top of the salsa, then add a generous layer of cheese.
- Optional: bake the dish at 350º for 15 minutes.
Notes
- Let the ground beef cool a little before adding to the dish with the sour cream.
- If you are not eating this right away and storing in the fridge, cover with plastic wrap or aluminum foil, and take out at least 15 minutes before serving so the cheese becomes room temperature.
- This dip can get watery with the use of the salsa, so if there is water, you can drain it before serving or reserving if you have it as leftovers.
- If you want to make this, as it's meant to be served cold or room temperature, bake at 350º for 15-20 minutes or until the cheese fully melts.
Maria L. says
I didn't want to make a big dinner the other night so I made this and it was a major hit. We had no leftovers. I see that it can be great for an appetizer so I will have to rememer to make it for football or for New Year.
Katrina F says
The easiest recipe for a taco dip I've ever made. We love this for dinner especially with very hungry kids around. I could definitely make this for a party too. It's a very good recipe.