Cheesy Mexicorn Taco Dip

By Erika on December 12th, 2013 / / 14 Comments

Cheesy Mexicorn Dip| The Hopeless Housewife


Ahhh…Mexicorn. A favorite from my childhood. I LOVED Mexicorn and could eat it by the canful growing up. I don’t eat it really at all now except for in this delicious dip on game day.   You could easily make your own Mexicorn- it’s simply corn with red and green peppers seasoned with salt and sugar.

This Cheesy Mexicorn Dip  is one of those dips that you put out and it’s gone in a few minutes. People love this combo of meat with creamy, cheesy corn. Just when you think you’re full, you can help but go back for  more!

Cheesy Mexicorn Dip | The Hopeless Housewife


Cheesy Mexicorn Dip 2 | The Hopeless Housewife


Cheesy Mexicorn Dip | The Hopeless Housewife


Cheesy Mexicorn Dip 12 | The Hopeless Housewife


Cheesy Mexicorn Dip | The Hopeless Housewife

Cheesy Mexicorn Taco Dip

Cheesy Mexicorn Taco Dip


  • 1 pound ground beef
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • 2 tablespoons taco sauce, mild or medium
  • salt and freshly cracked pepper to taste

For the Mexicorn mixture:

  • 1 tablespoon butter
  • 1 /2 onion, diced
  • 1 clove garlic, chopped
  • ¼ cup chopped green onions
  • 2 cans Mexicorn (or 3 cups cooked corn, 1/4 cup each red and green pepper, diced and salt/sugar to taste. You can put this all in a saucepan with water over medium and cook until tender)
  • 6 ounces cream cheese
  • 2 cups shredded jack cheese
  • 2 cups shredded cheddar cheese
  • salt and pepper to taste
  • 1 jalapeño, sliced
  • tortilla chips


  1. Preheat oven to 350º.
  2. In a skillet over medium-high heat, brown the ground beef with chili
  3. powder, garlic powder, onion powder and cumin. Stir in taco sauce. Season to taste with salt and pepper. Spread across the bottom of a medium sized oven-proof casserole dish.
  4. In a medium saucepan, heat the butter and sauté the onion until tender, Add garlic and sauté until translucent. Add green onions and continue to cook for one more minute. Add drained Mexicorn, cream cheese, 1 ½ cups each of the jack and cheddar cheeses (reserving the rest for the topping). Cook until cheese is melted. Pour over the taco meat. Sprinkle remaining cheeses over the top and bake for 1020 minutes until the cheese is bubbly. Top with sliced jalapeños. Serve with chips.

Cheesy Mexicorn Dip  | The Hopeless Housewife

show comments 14 responses

  • Lisa F. says:

    Quick question Howe much exactly of the taco sauce and cracked pepper? I think there’s a typo. Thanks so much because this is definitely on my Friday fun foods list for dinner!

  • Bonnie says:

    Green Giant has a 7oz and 11oz can mexicorn. What size did you use?

  • Joanne Saunders says:

    I wish we had the option to pin the recipe

  • Twellia M says:

    I made this for dinner tonight…it was so good! I used Doritoes instead of scoops…will be making this again! Thanks so much!

  • Colleen Sullivan says:

    OMG this sounds so good. My family is going to love it..I will make it tonight to go with my burritos.

  • Tricia Spears says:

    Do you drain the mexi corn?

  • Bonnie Chisum says:

    This is absolutely the best Cheesy Taco Dip ever. You seriously can make a meal out of it. Warm up some tortillas, add some fixin’s and guacamole and you have dinner!

    I used Jalapeño cream cheese and Pepper Jack and it is fabulous! A spicy kick with great flavor.

    Thank you.

  • Leave a Reply