taco dip 2

There are several different renditions of Taco Dip, but to me, taco dip means a very specific dish.  There is a tiny (and I do mean tiny… probably less than 300 square feet) restaurant I know called Pats.  It is take-out only, as you can imagine with only 300 square feet, but they have some of the best, bad-for-you, food that I have ever had.  We’re talking jumbo bacon cheeseburgers, cheese sticks dipped in pancake batter and then fried, and a little dish that they call Taco Dip.  We love it, but we don’t eat there often, because it is sooo bad.  

But hey… you have to have a little bad, every once in a while, right?

This version of Taco Dip is an incredibly flavorful and spicy ground beef mixture that sits inside a fried corn tortilla bowl.  It’s good enough to eat with a spoon, or you can grab some tortilla chips, and eat it as a dip for an appetizer.  

Taco Dip


  • 1.5 lbs ground beef
  • 2 cups water
  • 1 tsp salt 
  • 1 tsp ground black pepper 
  • 4 tsp chili powder 
  • 1/4 tsp ground cumin 
  • 1/2 tsp oregano 
  • 1 tsp garlic powder 
  • 2/3 cups diced onions 
  • 1/4 cups oats
  • 4 corn tortillas
  • oil for frying
  • 1/2 cup colby-jack cheese

Warm water over medium heat in a large pot, then add ground beef.  Add all spices, and gently boil for 10 minutes.  Add onions and simmer for 5 minutes.  Add oats to thicken, and simmer an additional 10 minutes.  

Meanwhile, add oil to a sturdy pan.  Drop in a corn tortilla, and use a whisk to hold the middle of the corn tortilla to shape the corn tortilla into a bowl.  Once formed and crispy, about 60 seconds, remove from oil and place on a paper-towel lined plate. Allow to cool. 

Spoon taco dip into corn tortilla, and sprinkle with shredded colby-jack cheese.  Serve with a spoon, or tortilla chips! 

Here are some healthier side-dishes to balance out the meal! 

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