Taco Dip

Taco Dip Recipe - Only a few ingredients and it's done in less than 10 minutes! | browneyedbaker.com

When I was a kid, I was absolutely infatuated with tacos. If we were at the mall and stopping to eat at the food court, I always wanted to go to Taco Bell. If my mom asked me what I wanted for dinner, the answer was always tacos. I couldn’t get enough of that seasoned beef in a crunchy shell and topped with lettuce, cheese and taco sauce, thank you very much.

Therefore, it should come as no surprise that I have been in love with this taco dip since elementary school.

Taco Dip Recipe - Only a few ingredients and it's done in less than 10 minutes! | browneyedbaker.com

While I love the simplicity of lettuce, tomato and cheese, you could add things like black beans, corn, green chilies… whatever you love to top your tacos with is fair game here. I highly recommend using your own <a href=”https://www.browneyedbaker.com/homemade-taco-seasoning-mix/”>homemade taco seasoning mix</a>, but store-bought packets will worth as well.

This dip has been around for as long as I can remember and one that my mom made often for get-togethers; everything from New Year’s Eve to Fourth of July. It was always a huge hit and as an adult, I’ve called it lunch on more than one occasion. After spending so much time talking about tacos, I’m inspired to revive a weekly taco night!

What are your favorite ways to make tacos?

Taco Dip Recipe - Only a few ingredients and it's done in less than 10 minutes! | browneyedbaker.com

One year ago: Bacon and Cashew Bourbon Caramel Corn
Two years ago: Homemade Buttermilk Ranch Dressing
Four years ago: Chocolate Biscuit Cake
Five years ago: Tres Leches Cake
Seven years ago: Fluted Polenta Ricotta Cake

Taco Dip

Servings 6 to 8 servings
Prep 10 minutes
Total 10 minutes
Course:Side Dish
Cuisine:American, Mexican
Author: Michelle
My mom's old recipe for Taco Dip - only a few ingredients and it's ready in less than 10 minutes!

Ingredients:

  • 16
    ounce
    container of sour cream
  • cups
  • 2
    tablespoons
    (or 1 store-bought packet)
  • Shredded lettuce
  • 1
    tomato
    (chopped)
  • Shredded cheddar cheese

Directions:

  1. In a medium bowl, whisk together the sour cream, mayonnaise and taco seasoning until thoroughly blended. Spread in a 2-quart or 3-quart baking dish. Top with the shredded lettuce, chopped tomato and shredded cheese. Refrigerate until ready to serve. Leftovers can be stored, covered, in the refrigerator for up to 3 days.

Recipe Notes:

Nutritional values are based on one serving

Nutrition:

Calories: 218kcal
Fat: 17g
Saturated fat: 9g
Cholesterol: 48mg
Sodium: 610mg
Potassium: 200mg
Carbohydrates: 12g
Fiber: 1g
Sugar: 9g
Protein: 3g
Vitamin A: 16.4%
Vitamin C: 5.1%
Calcium: 12.1%
Iron: 2%

Did you make this recipe?

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