Got chips? Dig into this easy, baked cowboy dip recipe. It's a hearty, cheesy blend perfect for game day or casual gatherings. It's easy, delicious, and sure to be a crowd-pleaser!
Cook ground beef and taco seasoning in a cast iron skillet over medium heat breaking it up as it cooks.
Continue to cook until browned and crumbly, 10 to 12 minutes.
Remove from the heat.
Drain if needed. If you use 90/10 ground beef you probably won't need to drain it.
Add cream cheese, sour cream, 4 ounces grated cheese, corn, cooked ground beef, tomatoes with chiles, chiles, green onions, and salt and pepper to the cast iron skillet.
Simmer, stirring occasionally until the cream cheese is melted and all the ingredients are blended together.
Top with remaining cheese.
Bake until cheese is melted and dip is heated through and bubbling around the edges, about 30 minutes.
Sprinkle green onions over top before serving.
Notes
Storage:Let the dip cool to room temperature and refrigerate it in an airtight container for 3-4 days. This freezes well for up to 3 months.Tips:
Drain excess grease before mixing cooked ground beef with the rest of the ingredients.
Let the cream cheese soften to room temperature before mixing it with the rest of the ingredients in a large bowl.
I always grate cheese fresh from a block. The pre-shredded cheese contains anti-caking agents that affect the flavor and texture.
You can fire-roast corn on the grill, on the stovetop, or in the oven on a lined baking sheet.