Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / The Original Taco Dip Recipe
    Lost? Site Map

    The Original Taco Dip

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Old Man Cooking's Note:

    A warm spicy cheese, bean and beef mixture that is best served in a mini-crock pot to keep it warm. Served with tortilla chips.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      Brown ground beef, and then add taco seasoning and water following instructions on the Taco Seasoning packet.
    2. 2
      Mince jalapeño peppers with some of juice from jar in blender or food processor and set aside.
    3. 3
      While ground beef is browning, put cream cheese and Velveeta in a 3 quart or larger microwave safe container and microwave on 70% power for 5 minutes. At this point the cheeses may not be melted entirely, but this is OK.
    4. 4
      After 5 minutes, add the refried beans and minced jalapeño peppers to the cheese mixture. Stir cheese, beans and peppers to combine and return to the microwave for an additional 3 to 5 minutes at 70% power.
    5. 5
      After the cheese/bean/pepper mixture is completely melted, add the prepared taco meat. Fold in meat and stir until all ingredients are well blended.
    6. 6
      Serve warm with tortilla chips.
    7. 7
      Note: 5 to 6 peppers gives dip a nice bite, but you can adjust to your taste. Just remember that this recipe makes a lot of dip, but trust me you will need every bit of it. Leftovers (if any) can be frozen for later consumption.

    Browse Our Top Cheese Recipes

    Ratings & Reviews:

    • on April 20, 2008


      This is a great dip! I used spicy refried beans, a spicy taco seasoning and 2 T of canned, diced jalapenos. I let it sit in the fridge overnight, warmed it up the next day and served it with tortilla strips. We loved it! Thanks for sharing, OMC. **Made for Spring PAC 2008**

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for The Original Taco Dip

    Serving Size: 1 (1851 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 1445.5
    Calories from Fat 991
    Total Fat 110.1 g
    Saturated Fat 64.2 g
    Cholesterol 399.9 mg
    Sodium 3209.9 mg
    Total Carbohydrate 42.0 g
    Dietary Fiber 8.1 g
    Sugars 13.5 g
    Protein 71.9 g

    The following items or measurements are not included:

    taco seasoning mix

    jalapeno juice

    Ideas from


    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes