Cheesy Beef and Bean Dip

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Who doesn’t love a warm, cheesy, beefy dip served with crispy tortillas? No one that I know! Tender grass-fed ground beef, seasoned up with your favorite taco seasoning and mixed with a sweet pop of corn and the earthiness of black beans, makes this game-day dish a fan favorite. Top it with all the fresh ingredients to make this a show stopping cheesy beef and bean dip.

There are a lot of ingredients here, but it really is easy to throw together in just one cast iron skillet. Chop the peppers and onions and sauté them in the skillet, brown the beef, add the corn off the Cobb, beans, cream cheese, salsa verde and half the block of pepper jack. Mix it all up and put the whole pan in the oven, covered, until it is gooey and melty. For the last several minutes, add more cheese to the top, and put it back in the oven uncovered until it’s bubbly and hot, and browned slightly on top.

Remove from the oven, and top with all of your fresh ingredients. Serve with tortilla chips. I think it’s best to make your own by frying corn tortilla triangles, but store bought will also do just fine!

Cheesy Beef and Bean Dip

One pan, ooey gooey Mexican dip
5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer
Cuisine Mexican
Servings 25
Calories 500 kcal


  • 1 cast iron pan
  • 1 Spatula
  • 1 Box Grater


  • 1 Lb ground beef
  • 8 Ounces cream cheese
  • 1 Ear corn cut off the cobb
  • 3 Poblano peppers chopped
  • 1 Packet taco seasoning
  • 1/2 cup salsa verde
  • 1 Can black beans
  • 1/2 Large onion
  • 8 Ounces cheese of choice I used pepper jack
  • 1/4 Cup sour cream or Greek yogurt
  • pico de gallo for garnish
  • limes for garnish
  • green onions for garnish
  • cilantro for garnish


  • In your cast iron skillet, brown beef and mix in taco seasoning as directed. Remove from pan and set aside. While the beef browns, shred the block of cheese with your box grater.
    Dice onions and poblano peppers and sauté them in the same pan as the beef. Once tender, add the beef back into the pan with the peppers and onions. Add the block of cream cheese, salsa verde, corn and black beans and cook until the cream cheese is melted. Add in half of the grated cheese, stir, cover with tin foil and put into the over at 375 degrees for about 20 minutes until everything is melted. Remove the tin foil and add the rest of the grated cheese. Put back in the oven under the broiler until hot and bubbly.
    Remove from oven and garnish with all of the fresh ingredients: Cilantro, pico de gallo, green onion, limes and Greek yogurt or sour cream. Serve with homemade tortilla chips.
Keyword cheese dip, chips, dip, party, party appetizers


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