Taco Salad Dip Recipe

You can take this Taco salad dip to any party really. It's just an all-around-amazing dip; sort of like the 7-layer dip, but it holds it's own.

Are any of you football fans? I think it’s football season, right? Please don’t throw tomatoes at me. They’ll only hit the computer screen. It’s just not worth it… I’ll have you know, I went to a football game in high school (once). I was cheering for effort and sometimes for the wrong team. I don’t really want to talk about it.

You can take this Taco salad dip to any party really. It’s just an all-around-amazing dip; sort of like the 7-layer dip, but it holds it’s own. My family members gobbled it up.

This is yet another recipe from DeAnna Pavlenko who shared her Healthier Carrot Cake recipe a few months back. DeAnna, thank you so much for sharing your amazing food with the rest of us!

Taco Salad Dip Ingredients:

1 package Taco Seasoning Mix (we bought Original Taco by McCormick)
1/4 cup water
1 lb lean ground beef (I purchased 7% fat)
1 (8oz) package cream cheese
1 cup cottage cheese (any size curd)
1 cup salsa (we used our roasted salsa, but you can use any salsa)
2 cups (8 oz) finely shredded medium cheddar cheese
2 cups shredded green lettuce such as iceberg
2 cups finely chopped tomatoes
1 avocado, diced, optional
Cilantro for garnish, optional
Taco Chips (or any kind of firm tortillas) to serve

Taco Salad Dip

How to make Taco Salad Dip:

1. In a large skillet, brown ground beef (No need to add oil). Drain with a paper-towel if there is excess liquid. My 7% beef didn’t have any extra juices to drain.

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2. Combine 1 packet of taco seasoning mix with 1/4 cup water. Once the beef is fully cooked, stir the taco seasoning mix into the beef and remove from heat to cool down.

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3. In the bowl of a food processor (we are using the Cuisinart Prep 11-Cup Food Processor), blend 1 cup cottage cheese, 1 package cream cheese and 1 cup salsa until well combined and smooth.

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I could just dip my chip right in there.

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4. Spread beef into the bottom of a 9×13-inch glass baking pan, or into individual glass ramekins if you want to get fancy, or if you have time to kill. Top the meat with the blended cream cheese mixture.

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5. Sprinkle evenly with finely grated cheese. Top with sliced lettuce, diced tomatoes, avocado and cilantro (if using). If you aren’t serving right away, you might squeeze some lime juice over your avocado to keep it from browning, then cover with plastic wrap and refrigerate until ready to serve (if you have the will power not to eat it right away).

Taco Salad Dip-11Taco Salad Dip-10You can take this Taco salad dip to any party really. It's just an all-around-amazing dip; sort of like the 7-layer dip, but it holds it's own.

Serve with Taco chips; naturally. These are the organic chips from Costco. They are so good. My husband has to pull the bag away from me when I finish my dip because I just keep eating the chips (true story). :-O

Taco Salad Dip Recipe

5.0 from 6 reviews
Prep time:
Cook time:
Total time:
You can take this Taco salad dip to any party really. It's just an all-around-amazing dip; sort of like the 7-layer dip, but it holds it's own.
Author:
Skill Level: Easy
Cost To Make: $10-$12
Serving: 8-10

Ingredients

  • 1 package Taco Seasoning Mix (we bought Original Taco by McCormick)
  • ¼ cup water
  • 1 lb lean ground beef (I purchased 7% fat)
  • 1 (8oz) package cream cheese
  • 1 cup cottage cheese (any size curd)
  • 1 cup salsa (we used our roasted salsa, but you can use any salsa)
  • 2 cups (8 oz) finely shredded medium cheddar cheese
  • 2 cups shredded lettuce
  • 2 cups finely chopped tomatoes
  • 1 avocado, diced, optional
  • Cilantro for garnish, optional
  • Taco Chips (or any kind of firm tortillas) to serve

Instructions

  1. In a large skillet, brown ground beef (No need to add oil). Drain with a paper-towel if there is excess liquid. My lean 7% beef didn't have any extra juices to drain.
  2. Combine 1 packet of taco seasoning mix with ¼ cup water. Once the beef is fully cooked, stir the taco seasoning mix into the beef and remove from heat to cool down.
  3. In the bowl of a food processor, blend 1 cup cottage cheese, 1 package cream cheese and 1 cup salsa until well combined and smooth.
  4. Spread beef into the bottom of a 9x13-inch glass baking pan, or into individual glass ramekins. Top the meat with the blended cream cheese mixture.
  5. Sprinkle evenly with finely grated cheese. Top with sliced lettuce, diced tomatoes, avocado and cilantro (if using). If you aren't serving right away, you might squeeze some lime juice over your avocado to keep it from browning, then cover with plastic wrap and refrigerate until ready to serve. Serve with Taco chips; naturally.

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Read comments/reviewsAdd comment/review

  • Svetlana Razumovsky
    April 11, 2017

    This recipe is sooooo good!!! I made it once to a youth party and now I’m being asked to make it again and again!!! So easy to make also! Reply

    • Natasha's Kitchen
      April 11, 2017

      I’m happy to hear that everyone loves the recipe! Thanks for sharing Svetlana! Reply

  • Monica
    February 10, 2017

    Excellent dip! Reply

    • Natasha's Kitchen
      February 11, 2017

      I’m glad to enjoyed it Monica! Thanks for sharing 🙂 Reply

  • anya
    May 9, 2016

    I was not a big cream cheese lover, but decided to make this dip. its simply delicious. my hubby and teenage daughter ( who is very picky when it comes to home made food) really liked it. thanks Natasha ! Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      I’m so happy you and your family liked it! Thanks for sharing that with us 🙂 Reply

  • Dee
    September 16, 2015

    Hi, can I make this a day before? Will it hold up? Reply

    • Natasha
      natashaskitchen
      September 16, 2015

      Yes it will hold up, but I would recommend garnishing with tomatoes, cilantro and avocado the same day you are serving this so they stay vibrant and fresh. Reply

  • Liliya
    March 19, 2015

    Can I use romaine lettuce? Or is it gonna less tasty ? Reply

    • Natasha
      natashaskitchen
      March 19, 2015

      Romaine lettuce doesn’t have that crisp texture and is more likely to wilt so I’d recommend the other one. Reply

  • Tanya
    February 3, 2015

    Made this dish for the Super Bowl. What a great hit it was 🙂 Thank you for sharing all of your delicious recipes 🙂 Reply

    • Natasha
      natashaskitchen
      February 4, 2015

      Thank you Tanya for the great review and you are welcome :). Reply

  • liliya nozdratenko
    October 9, 2014

    ahh this is such a tasty mouth watering taco salad dip recipe.. i love trying yor recipes natasha Reply

    • Natasha
      natashaskitchen
      October 9, 2014

      I’m so glad you enjoyed it 🙂 Thanks for the great review! 🙂 Reply

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