This easy Creamy Taco Dip with Meat is a delicious way to enjoy leftover taco meat!
Have you noticed that ground turkey is almost always sold in 20 oz. packages? Why is that?! Most recipes call for a pound of ground meat, but if you decide to use turkey, you can expect to have an extra four ounces on hand. That’s fine in most cases. The more (meat) the merrier, right? Even so, you might end up with a little more leftovers than usual.
Case in point: I always use ground turkey when I’m making Mexican dishes like taco salad or taquitos, and I usually have at least a cup of meat leftover. Sure, leftover taco meat is great for making more tacos, but why not turn it into a rich, creamy Mexican dip? It’s easy to do with only three extra ingredients!
The measurements here are approximate because the amount of meat you have on hand will vary. I would suggest about 1 part cream cheese to 4 parts meat, and add salsa until it’s a good consistency for dipping. With these simple ingredients, you can’t really go wrong even if the amounts are tweaked a bit. Enjoy!
(P.S. Lots of people have told me they don’t understand the words “leftover” and “taco meat” together, and I get that. I can eat tacos almost indefinitely too, so of course you could make meat just for this recipe if you never have leftovers. It’s definitely worth it!!)
Click play to watch the how-to recipe video!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
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- 2 cups cooked, seasoned taco meat
- 1/2 cup reduced-fat cream cheese
- 1/2 cup salsa I used a mix of green and red salsas
- 1/2 cup shredded Mexican cheese
- tortilla chips
Ingredients
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- Preheat oven (or toaster oven!) to 375 degrees F. Spray a small baking dish with cooking spray.
- Add meat, cream cheese, and salsa to a small saucepan, and heat over medium heat. Stir frequently until cream cheese is melted and mixture is bubbly. (You could also do this in the microwave, stirring ever 30 seconds or so.)
- Spread meat mixture evenly into prepared baking dish, and sprinkle cheese over the top. Bake in preheated oven for 15 minutes, or until cheese is melted and starting to brown. Serve with chips for dipping.
You NEED these Mexican dip recipes too! (Trust me.)
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Charla says
Does anyone have a coleslaw recipe oil and vinegar that is not too sweet but more like a vinegarette? I am diabetic and love cabbage.
Andi Gleeson says
I have a Mexican coleslaw recipe that isn’t sweet at all. It’s one of the only ones I like :) https://wearychef.com/mexican-coleslaw/
Emily says
Could I use sour cream instead of cram cheese
Danny says
This sounds good but for me, like most not good enough for me….I will add Peruvian yellow peppers, Habanero and Jalapeno peppers, onion and sour cream to it. Also will use Cheddar or Taco cheese to put on the top or the Mexican Cheese. Now that sounds more Mexican to me. Oh, would never use turkey meat.
Caryn says
I don’t know where you shop but I can buy 2 lb packages of ground turkey at my local Krogers.
Sue says
I made this dip for a family party. Everyone LOVED it!! Lots of compliments and it was gone in about 5 minutes. Too bad for those who were late to the party. I wouldn’t ever have any leftover taco meat, so I whipped up a pound of ground beef and a taco seasoning packet just for the dip. It was well worth it. I will make this again and again!
Kazie says
Once this has been put together, can it go into a crock pot?
Aida says
When you say red and green salsa are talking about enchilada sauce? If not what brand of green salsa do you buy? The dip looks delicious and I want to make it but wanted to check with you first.
Andi Gleeson says
Hi! My favorite salsa brand is Herdez. I love their green and red salsas!
Barbara says
just made this dip creamy Mexican dip for our beginning of football party. It was excellent. Very Very Good. Will make it again.
Andi Gleeson says
Thank you, Barbara! I’m so happy you liked it :)
Amy says
I tried this the other day… AMAZING! I want to make it for a potluck lunch at work… do you think if I baked this, refrigerated it & used the microwave the next day, it would still taste good enough? I don’t have access to an oven at work.
WANDA LEBEAU says
sounds really yummy. will make it over the weekend. thanks
Andi says
Thanks, Wanda. I think you will love it :)
Gayle says
I was looking foe Mexican recipes and he came up with ideas that I would have never thought of. I will let you know how they turned out and how good they were.
Gayle
Andi says
Thanks, Gayle! I love Mexican recipes :)
Yvette says
I’m making this on Saturday for my Mexican Independence themed birthday party! Wish me luck and I’ll post how it went over on Sunday!
Andi says
I hope it’s a hit! Thanks for your comment, Yvette :)
tat2gurlzrock says
You inspire me by mak
ing the yummiest stuff~TY!
Andi says
That is so nice of you to say! Thank you!
tat2gurlzrock says
Happy Holidays!!
Nicky @ Pink Recipe Box says
This recipe looks absolutely fabulous. Pinning! I’d be thrilled if you’d come on over to Pink Recipe Box and link up at Creative Wednesdays: http://pinkrecipebox.com/creative-wednesdays-with-pink-recipe-box-3/
The Weary Chef says
Thank you, Nicky! I’ll stop by for sure :)
Cathy Compeau says
I would love for you to share and link up at my weekly TGIF Link Party if you haven’t already this week. Your favorite posts, most popular, recent or new! The party is open every Thursday night and closes Wednesday’s at midnight. Followed by (Not SO) Wordless Wednesday! http://apeekintomyparadise.blogspot.com/.
I would be honored if you join us and follow to stay connected Have a wonderful week!
Hugs, Cathy
tanya says
This really is a great way to use up taco meat! Of course, I could skip the tacos and go straight to this dip!
The Weary Chef says
Thanks, Tanya! I should have mentioned that leftovers are not required. Just make a big pan of this and call it dinner!
Liz says
I want to come to your house and eat some of your dips! This one looks especially good, and then I would finish it off with that nutella dip from a while back. Need to start making more dips over here.
On another note, tomorrow afternoon I’m running crazy (again) and not sure that I’ll join you for Happy Hour. This summer is kicking my butt, really. And I’ll tell you, I am not drinking nearly enough ;-) Hope you are doing very well!
The Weary Chef says
When are you coming to California? You have a standing invitation at our house! You may have seen by now that today’s cocktail is a dessert: Perfect for evening time once you can finally sit down and catch your breath!