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Hot Taco Dip

5 2

Everything you'd find on a taco, even the toppings, are layered together to make a terrific hot dip for tortilla chips.  This is sure to be a hit at your next party.

serves 24 people

Ingredients

cost per recipe: $13.56

The price is determined by the national average.

  • 1

    pound ground beef

  • 1

    medium onion, chopped (about 1/2 cup)

  • 1

    package (about 1 ounce) taco seasoning mix

  • 16

    ounces (1 container) sour cream

  • 1

    package (8 ounces) cream cheese, softened

  • 1

    can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

  • 1/4

    cup milk

  • 1

    can (10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup

  • 8

    ounces taco sauce(1 bottle)

  • 1

    can (2.25 ounces) sliced black olives pitted

view nutrition info

How to Make It

Cook the beef and onion in 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat. Stir the taco seasoning and about 3/4 cup water in the skillet according to the package directions and cook until the mixture is hot and bubbling.  Remove the skillet from the heat.
Reserve 2 tablespoons sour cream.  Stir the remaining sour cream and the cream cheese in a medium bowl until the mixture is smooth.  Spoon the sour cream mixture over the beef mixture. Stir the Cheddar cheese soup and 2 tablespoons milk in a small bowl.  Spread the Cheddar cheese soup mixture over the sour cream mixture. Stir the nacho cheese soup and the remaining milk in a small bowl. Spread over the Cheddar cheese soup mixture. Pour the taco sauce over the soup mixture. Top with the reserved sour cream and the olives. Cook over low heat until the mixture is warm. Serve with tortilla chips for dipping.
Step 1

Cook the beef and onion in 12-inch skillet over medium-high heat until the beef is well browned, stirring often to separate meat.  Pour off any fat.

Step 2

Stir the taco seasoning and about 3/4 cup water in the skillet according to the package directions and cook until the mixture is hot and bubbling.  Remove the skillet from the heat.

Step 3

Reserve 2 tablespoons sour cream.  Stir the remaining sour cream and the cream cheese in a medium bowl until the mixture is smooth.  Spoon the sour cream mixture over the beef mixture.

Step 4

Stir the Cheddar cheese soup and 2 tablespoons milk in a small bowl.  Spread the Cheddar cheese soup mixture over the sour cream mixture.

Step 5

Stir the nacho cheese soup and the remaining milk in a small bowl. Spread over the Cheddar cheese soup mixture.

Step 6

Pour the taco sauce over the soup mixture. Top with the reserved sour cream and the olives. Cook over low heat until the mixture is warm. Serve with tortilla chips for dipping.

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Made With
(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

(10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup

(10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup

(10 3/4 ounces) Campbells® Condensed Fiesta Nacho Cheese Soup

Ratings & Reviews

(2)
  • Diane L.

    January 14, 2013

    Yummy and easy

    Great recipe for potlucks! Everyone loves it. I've made it many times in a crockpot for birthday @ work and potlucks at church. Sometimes I make it with salsa or enchilada sauce instead of taco sauce. I never make it with olives.

    Was this helpful?

    (0) (0)
  • n9pby

    December 20, 2005

    Hot Taco Dip

    good except the cr cheese and blk olives

    Was this helpful?

    (0) (0)

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