Mexican Creamy Taco Dip Using Meat and Cheese
This creamy taco dip blends seasoned meat, reduced-fat cream cheese, salsa, and Mexican cheese for a quick, easy, and delicious party favorite.
Ingredients
Main ingredients
- 2 cups Cooked, seasoned taco meat beef or your favorite
- ½ cup Reduced-fat cream cheese
- ½ cup Salsa mix of green and red salsa for some kick
- ½ cup Shredded Mexican cheese blend cheddar, Monterey Jack, etc.
- Tortilla chips for dipping
Instructions
Instructions
- Prep your meat first. Make sure it’s cooked and seasoned well with your favorite taco spices before starting.
- Mix the warm taco meat with cream cheese, salsa, and shredded Mexican cheese in a medium bowl. The cream cheese is easier to mix if it’s softened a bit.
- Spread that mixture evenly into a small baking dish that fits inside your pressure cooker.
- Set the baking dish on the trivet inside your pressure cooker. Add about a cup of water to the pot to create broth depth and keep steam cues good.
- Seal the pressure cooker lid and make sure the float valve pops up. Cook on high pressure for about 5 minutes, then do a quick release. Remove the baking dish, then bake in the oven at 350°F for 20 minutes or until cheese is melty and bubbly. Serve warm with tortilla chips.
Notes
Serve warm with crunchy tortilla chips. Leftovers store well in the fridge for 3-4 days and can be reheated in microwave or oven.