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Taco Pie II

Taco Pie II

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Melanie

Everyone loves this great taco dip. It's so easy, but it looks like it took a lot of effort. You can adjust the spiciness to your liking. Serve with tortilla chips

Ingredients {{adjustedServings}} servings

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Original recipe yields 56 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 41 kcal
  • 2%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 1.6g
  • < 1%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 124 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium glass baking dish, spread the cream cheese. Pour in the salsa, spreading it evenly over cream cheese. Pour in and evenly spread chili with beans. Top with Cheddar cheese.
  3. Bake uncovered in the preheated oven 30 minutes, or until cheese is bubbly and lightly browned.
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Reviews

CHOWHOUND76
30
1/25/2004

Everybody loved this dip. I just scooped out servings on a plate and served with tortilla chips. I have made it a few times and it is always a hit. Just don't use fat free or low fat cream cheese - it doesn't taste anywhere near the same.

dagny21
29
1/25/2004

I've beem making this dip for years, and it always impresses people. The only difference is I leave out the salsa. Very easy.

Princess
16
7/24/2009

I've been making this dip since I found a recipe for it in the late 1980's and it still is a huge hit everywhere I take it! I layer mine just a bit differently. I spread the cream cheese mixture on the bottom, then spread the chili mixture on top, then the salsa and then top with cheese. I always use Hormel's NO BEAN chili, as I think it tastes better without the beans and most people are not bean lovers. Delicious!