Skillet Taco Dip

All the flavors of Tex Mex favorites in the ease of a dip.

Skillet taco dip in skillet

Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn

Active Time:
30 mins
Total Time:
1 hrs

Cheesy, spicy, and colorful, a bubbling skillet of this dip is everything you love about tacos in a crowd-pleasing appetizer.

While we top the dip with scallions, tomatoes, cilantro, and red onion, you can customize it with any of your favorite taco toppings. Try using grilled corn kernels, sliced avocado, pickled jalapeños, or crumbled cotija cheese.

The customizations don’t end there: Swap pinto beans for the black beans, ground turkey for the ground beef, or trade out the taco-seasoning for your own custom blend of spices.

A fun way to serve the dip is with an array of hot sauces, so guests can add heat according to their own tastes. We suggest having Southern staples like Crystal and Tabasco on hand, but the more options the better.

This dip is great served with tortilla chips, but you can also serve it with other crunchy items, like sliced or mini bell peppers. 


  • 2 lb. lean ground beef

  • 1 medium-size red onion, finely chopped (11/2 cups), divided

  • 1 (15-oz.) can seasoned black beans (such as Bush’s), drained and rinsed

  • 2 (1-oz.) envelopes taco seasoning mix

  • 10 oz. Cheddar cheese, shredded (about 2 1/2 cups)

  • 2 plum tomatoes, chopped (1 cup)

  • 1/4 cup sliced scallion (from 1 medium scallion)

  • 1/4 cup chopped fresh cilantro

  • Tortilla chips and sour cream, for serving


  1. Preheat oven to 375°F. Heat a 12-inch cast-iron skillet over medium-high. Add ground beef, and cook, stirring often, until crumbly and cooked through, about 10 minutes. Add 1 1/4 cups of the red onion; cook, stirring often, until onion is tender, about 3 minutes. Add black beans, taco seasoning, and 1 cup water; stir until beef is well coated, about 1 minute. Remove from heat. Stir in 1 cup of the cheese. Sprinkle with remaining 1 1/2 cups cheese.

  2. Bake in preheated oven until cheese is melted and lightly browned, about 25 minutes. Let cool 5 minutes. Sprinkle evenly with tomatoes, scallion, fresh cilantro, and remaining 1/4 cup red onion. Serve hot with tortilla chips and sour cream.

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