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This Creamy Smoked Taco Dip is the kind of easy appetizer everyone crowds around at parties, game days, and backyard cookouts. It’s loaded with seasoned beef, cream cheese, melty shredded cheese, and smoky flavor from the pellet grill or smoker. Unlike thinner queso dips, this one is thick, creamy, and loaded with taco flavor in every bite.

smoked taco dip feature

Serve it with tortilla chips, Fritos, or even toasted baguette slices for an easy smoker appetizer that disappears fast. And if you want to make it for a fuller meal scoop it into some tortillas for a taco filling!

Why I love this Smoked Taco Dip Recipe

  • Fun recipe to make when you have friends over.
  • Thick and creamy texture
  • Great for game day or parties
  • Uses simple & low ingredients
  • The perfect tasty smoked dip on your Traeger or pellet grill
  • Easy to customize with spice levels and toppings
  • Can make is stove top/in the oven too!

This taco dip with meat is super easy to make and is pretty hardy. I made it a few weeks back and we ate it up with chips but you can easily spoon it into a tortilla for a taco as well! I love making smoked dips and smoked queso on the regular. So I thought it would be fun to try a taco flavored dip to add to the rotation.

Ingredients Needed for this Smoked Dip

ingredients needed for smoked taco dip
🌮 Ground Beef– I wanted this smoked dip to have some meat in it. If you want it a little healthier you could use ground turkey or if you want it a little spicier you can make this with chorizo!

🌮 Cream Cheese– this helps give it the creamy texture.

🌮 Sour Cream– this will help give this dip a nice smooth and rich taste.

🌮 Taco Seasoning– I just used a packet of taco seasoning along with a little smoked paprika for the seasoning. If you have a fajita/taco rub you can use that, too!

🌮 Mexican Style Shredded Cheese– Some goes in the dip and some gets melted on top.

🌮 Diced Tomatoes with Green Chilies– I used a can of this for ease and texture.

🌮 Jalapeños– We like some heat so I cooked some jalapeños along side the meat int he beginning.

🌮 Toppings of choice – At the end you can but don’t have to add some additional taco toppings or even hot sauce!

How to make this Creamy Smoked Taco Dip

Step 1: Cook the meat. Add the meat and chopped jalapeño to a cast iron pan or aluminum pan and transfer to the smoker. I smoked at 250 degrees for about 45 minutes until the meat was cooked. Then dab out the grease with a paper towel.

Step 2: Add ingredients. Then add in the softened cream cheese, sour cream, most of the cheese (reserving some for the topping), the canned tomatoes, and seasonings.

Step 3: Smoke. Let the ingredients smoke and melt for about 1 hour 30 minutes (stirring half way).

Step 4: Top with cheese. Add the reserved cheese on top and let melt about another 15 minutes longer.

Step 5: Add toppings. If desired add some chopped onions, shredded lettuce, tomatoes, or jalapeños to the top and serve with tortilla chips. I even drizzled a little hot sauce on top!

how to make smoked taco dip

Oven Instructions

Can you make this smoked taco dip without a smoker? YES! Just cook up your meat overnight medium heat on the stove top, drain, and add the other ingredients and stir. Pop it on the oven and bake at 350 degrees until hot throughout about 25 minutes. Sprinkle with the reserved cheese and continue to bake a few more minutes until cheese is melted.

smoked taco dip from above

Looking for some other Smoked Appetizers? Check out my:

smoked taco dip from above

Creamy Smoked Taco Dip

This Creamy Smoked Taco Dip is a delicious and fun appetizer that is great for backyard parties, Taco Tuesday, or even game day! Made in the smoker, this smoked dip is a flavor explosion! Of course you can make it in the oven, too!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Servings: 6 servings
Course: Appetizer
Ingredients Equipment Method

Ingredients
  

  • 1 lb. ground beef
  • 1/2 Jalapeno chopped
  • 1 packet taco seasoning low sodium
  • 8 ounces cream cheese softened
  • 1 cup sour cream
  • 1 can Rotel not drained
  • 2 cups shredded Mexican blend cheese divided
  • 1/2 teaspoon smoked paprika
  • Tortilla chips for serving
Optional Toppings
  • Shredded lettuce
  • Chopped tomatoes
  • 1/2 Sliced/chopped jalapeños
  • Chopped Green onions
  • hot sauce

Equipment

  • 1 cast iron pan or aluminum pan
  • 1 Pellet Grill or Smoker or oven

Method
 

  1. Add the meat and chopped jalapeño to a cast iron pan or aluminum pan and transfer to smoker. I smoked at 250 degrees for about 45 minutes until the meat was cooked. Then dab out the grease with a paper towel.
    (If you want to have this quicker- either turn to a higher temperature or can cook the meat on the stove top).
  2. Then add in the softened cream cheese, sour cream, most of the cheese (reserving some for the topping), the canned tomatoes, and seasonings.
  3. Let the ingredients smoke and melt for about 1 hour 30 minutes (stirring half way).
  4. Add the reserved cheese on top and let melt about another 15 minutes longer.
  5. If desired add some chopped onions, shredded lettuce, tomatoes, hot sauce,or jalapeños to the top and serve with tortilla chips.
Stove Instructions
  1. Just cook up your meat, drain, and add the other ingredients and stir. Pop it in the oven and bake at 350 degrees until hot throughout about 25 minutes. Sprinkle with the reserved cheese and continue to bake a few more minutes until cheese is melted.