Baked Sausage Taco Dip Recipes

SAUSAGE DIP

Steps:

• In a large skillet over medium heat, cook the sausage until no longer pink; drain. Add the next 8 ingredients; cook until the vegetables are tender. Reduce heat to low; add cream cheese and sour cream. Cook and stir until cheese is melted and well blended (do not boil). Serve warm with tortilla chips.

BAKED TACO DIP

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Spread cream cheese in an even layer in the bottom of an 8x8-inch baking dish.
• Cook and stir beef in a skillet over medium-high heat until browned and cooked through, 5 to 10 minutes. Add water and taco seasoning mix; stir. Simmer until most of the liquid evaporates, 3 to 5 minutes.
• Spread meat mixture over the cream cheese in the baking dish. Pour salsa over meat mixture. Top with Cheddar cheese.
• Bake taco dip in preheated oven until bubbling and cheese is melted, about 20 minutes.

BAKED SAUSAGE DIP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat 2 teaspoons oil in a saute pan over medium heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Drain on a paper towel-lined plate.
• Add remaining 2 teaspoons oil to the same pan. Saute onion, pepper, and garlic until onion is translucent, about 5 minutes. Stir in cooked sausage. Add cream cheese, marinara sauce, and Italian seasoning. Mix all together.
• Pour mixture into a baking dish. Top with mozzarella cheese and Parmesan cheese.
• Bake in the preheated oven until cheeses melt and start to brown, 25 to 30 minutes.

GROUND BEEF TACO DIP

Steps:

• In a large skillet, cook and crumble beef over medium heat until no longer pink, 4-6 minutes; drain. Add water and one envelope taco seasoning; cook until thickened. Cool slightly., Beat sour cream, cream cheese and remaining taco seasoning until blended. Spread in a 3-qt. dish; add ground beef. Top with lettuce, cheddar, tomatoes, pepper and olives.

OVEN BAKED TACOS

Steps:

• Brown ground beef and drain.
• Add taco seasoning, refried beans and tomato sauce.
• Heat until blended.
• Preheat oven to 375 degrees.
• Spray a glass 9x13 pan with oil.
• Spoon taco filling into taco shells and stack them side by side in pan.
• When shells are filled, top each with shredded cheese.
• Bake for approximately 15 minutes, watching so they do not brown too much.
• Top with remaining ingredients, if desired.

CROCK POT MEXICAN SAUSAGE DIP

Steps:

• In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
• Drain off excess fat and transfer mixture to crock pot.
• Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
• Pour in diced tomatoes (with juices) and taco seasoning.
• Turn crock pot to low and cook for 1 hour.
• Stir well to incorporate all cheeses and seasonings.
• Cook for 30 more mintures or until cheese is melted and hot.
• Serve with your favorite tortilla or corn chips.

BAKED SAUSAGE TACO DIP

Steps:

• Preheat oven to 350°F.
• Cook sausage over medium heat, breaking up the meat with the edge of a spoon, drain.
• Spread the beans over the bottom of a 2 1/2 quart shallow baking dish and top with sausage.
• Pour salsa over sausage, add cheeses, sprinkle with olives and green onions.
• Bake uncovered 25-30 minutes, top with sour cream and serve with chips.