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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!
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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.