Simply change the dish’s name and serve it at the next gathering, and attention will be drawn to you. This taco dip is quick and easy to make. Simply reheat it 15 minutes prior to serving after making it a day or two in advance. Expect to receive compliments! Add tortilla chips to the dish.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 16 |
| Yield: | 1 9×13-inch pan |
Ingredients
- 1 pound ground buffalo meat
- 1 cup water
- 1 (1 ounce) package taco seasoning mix
- 1 ½ (8 ounce) packages cream cheese
- ¼ cup water
- 1 (8 ounce) jar medium salsa (such as Tostito’s®)
- 1 pound extra sharp Cheddar cheese, grated
Instructions
- Heat a large skillet over medium-high heat. Cook and stir the ground buffalo until the meat is crumbly, evenly browned, and no longer pink, about 5 minutes. Stir in 1 cup water and taco seasoning. Reduce heat to low and simmer until reduced, about 10 minutes. Remove from heat and set aside.
- Preheat an oven to 350 degrees F (175 degrees C).
- Place the cream cheese and 1/4 cup water in a microwave-safe glass or ceramic bowl; heat in the microwave, stirring occasionally, until softened and easily spread, 1 to 2 minutes.
- Spread the cooled buffalo meat on the bottom of a 9-inch round cake pan or baking dish, then spread the cream cheese mixture over the meat. Pour the salsa in an even layer over the cream cheese, and top with the Cheddar cheese.
- Bake in the preheated oven until the cheese melts and is bubbly, about 15 minutes.
Nutrition Facts
| Calories | 221 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 0 g |
| Protein | 14 g |
| Saturated Fat | 11 g |
| Sodium | 462 mg |
| Sugars | 1 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
easy,hit
I substituted ground beef for the buffalo meat. So good
I made this for a BBQ and everyone loved it. I followed the recipe, except I used a larger jar of salsa, because I couldn’t find an 8oz jar anywhere, then forgot to only use half when I prepared it. Everyone loved this dip and asked me for the recipe. It’s a keeper!
This was really good dip! It all got eaten and was complimented many times. I made a few adjustments to accommodate what I had in the pantry: I used ground turkey instead of ground buffalo and used one package of sour cream and some montery jack queso dip in place of the water.
well i had a hard time finding the bison meat but the vension worked just as well. my husband the hunter has plenty of that. it was a hit and i sure hope i won’t attend the same party as erin because i am bringing this appetizer thanks Erin, Barb
Awesome dip! And the ground bison makes it lower in fat, lower in calories and “healthy.” Okay, maybe not, but it tastes great!
I made this for hubby to take (and bake) at work. While making it, there seemed to be a ton of cheese on this, but hubby likes cheese so I used it all. His and his co-workers’ comments were that they loved it, and that it was very cheesy but they didn’t mind that. Two men suggested having jarred sliced jalapenos on the side for those wishing to add them. One man said you could substitute venison for the “hamburger” meat, that’s when hubby ‘fessed up about the buffalo meat (undetected by all). He did have to significantly increase the baking time, perhaps because it had been refrigerated prior to baking. The only change I made was decreasing the water by half because I didn’t want runny cream cheese, and 1/8 cup water worked very well. Hubby said that because of all the melted cheese, it was hard to dip a tortilla chip into the dip, so he grabbed a metal teaspoon, placed several tortilla chips on his plate and spooned the dip onto the chips, and other men began doing likewise. They scraped the pan clean! This was easier to make than the traditional 7-layer taco dip, and serving it heated was nice also.