Hot 7 Layer Dip Skillet
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
7 Layer Dip doesn't have to be cold! This 7 layer Taco Dip recipe is filled with flavor, made in a skillet, and it's plenty hot. Perfect for dipping during tailgating or Cinco de Mayo. So addicting!
- 1 lb ground beef
- 1 large garlic clove minced
- 1 ounce 1 packet taco seasoning
- Salt and pepper to taste
- 16 ounces low fat cream cheese divided and softened
- 2 Tbsp tomato paste
- 1 cup black beans FULLY DRAINED and rinsed
- 1 cup corn FULLY DRAINED and rinsed
- 1/2 cup diced onion
- 1 to mato diced
- 1½ cups shredded Mexican blend cheese
- 1/4 cup fresh cilantro chopped
- 1 bag of your choice Food Should Taste Good Tortilla Chips!
Preheat oven to 350F
Heat large skillet (12 inch) over medium/high heat.
Add beef to the skillet and crumble as it browns. When crumbled, add the garlic, taco seasoning, and salt and pepper to taste and stir to combine. Continue stirring and crumbling until fully cooked.
Add in 8 ounces cream cheese and tomato paste and press down/stir until fully melted and incorporated into the beef mixture.
Turn off the stovetop heat.
Layer the beans, onion, corn, and tomato layers over the beef mixture. (as shown)
After softening the remaining 8 ounces cream cheese, spread over the top of the veggies. This step doesn't have to be perfect, its okay if some of the layers blend together.
Top with the shredded cheese, the more the better!
Bake for 20 minutes or until cheese is bubbly and fully melted.
Garnish with the cilantro and serve!
Enjoy with Food Should Taste Good Cantina or Guacamole Tortilla Chips! :)
Calories: 394kcal | Carbohydrates: 17g | Protein: 21g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 90mg | Sodium: 769mg | Potassium: 484mg | Fiber: 3g | Sugar: 6g | Vitamin A: 930IU | Vitamin C: 4.4mg | Calcium: 242mg | Iron: 2.2mg