Easy Seven-Layer Taco Dip: Taco Dip Recipe

This taco dip is so good and so easy to make! This is a perfect snack for any event. Serve this seven-layer delight with some tortilla scoops as a Football Sunday tailgate snack.

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Prep Time: 20 min

Cook Time: 10 min

Ingredients	Instructions
1 block cream cheese (8 oz)	Step 1 Warm a pan for the ground beef. Add ground beef to pan along with salt, pepper, and 1 teaspoon cumin. Chop with a spatula or wooden spoon. Cook on medium-high heat until no red remains.
16 oz sour cream	Step 2 In a bowl, mix sour cream, cream cheese, paprika, and 1 teaspoon cumin powder together. It is easiest to do this with a fork. TIP: Let the cream cheese sit outside the refrigerator for 30 mins before.
3 - 4 jalapeños	Step 3 Transfer sour cream mixture to aluminum pan and spread in an even layer. Cover the entire bottom of the aluminum pan. Place in refrigerator until ready to use again.
1 red onion	Step 4 Prep other ingredients. If using iceberg lettuce, wash and slice into thin bite-sized pieces. Peel and dice red onion. Wash and slice jalapeños. Try not to use slices with a lot of seeds.
8 oz shredded cheese (nacho taco blend)	Step 5 Take sour cream mixture out of refrigerator. Spread ground beef evenly on top. Make sure ground beef is cooled off before this.
15.5 oz salsa	Step 6 Add other ingredients. Make a layer of salsa by spreading it over the ground beef. Add a layer of shredded lettuce. Then, add your shredded cheese. Top with red onions and jalapeños.
1/4 teaspoon pepper	If transporting, I recommend using cooler packs to keep the taco dip fresh. These aluminum pans with lids are perfect for this dip. Serve with tortilla scoops! You will still need a spoon for scooping the dip out because its so thick!
1/4 teaspoon salt
1 pound 90/10 ground beef
2 teaspoons cumin powder
1 teaspoon paprika
1/2 head iceberg lettuce or 1 bag shredded lettuce

If you make this recipe, I want to see! Tag @thatcountrycook on Instagram.

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