Description
This Taco Cheese Ball is a flavorful and easy-to-make appetizer perfect for your next party. Creamy cream cheese combined with shredded cheddar and Monterey Jack, tangy sour cream, and zesty taco seasoning create a deliciously savory mixture. Coated in crunchy crushed tortilla chips and served with more tortilla chips or fresh veggies, this cheese ball is a crowd-pleaser that requires no cooking and comes together quickly.
Ingredients
Scale
Cheese Ball Mixture
- 16 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup sour cream
- 1/4 cup taco seasoning (store-bought or homemade)
- 1/4 cup green onions, finely chopped
- 1/4 cup black olives, sliced
- 1/2 cup diced tomatoes (drained if using canned)
Coating and Garnish
- 1 cup crushed tortilla chips (for coating)
- Fresh cilantro, for garnish (optional)
- Tortilla chips, for serving
Instructions
- Prepare the Cream Cheese: In a large mixing bowl, add the softened cream cheese, ensuring it is at room temperature for easy mixing.
- Beat the Cream Cheese: Using a hand mixer or spatula, beat the cream cheese until smooth and creamy, about 1-2 minutes.
- Add Cheeses: Add shredded cheddar and Monterey Jack cheeses to the bowl with the cream cheese.
- Add Sour Cream: Pour in the sour cream to add creaminess and a tangy flavor.
- Mix in Seasoning: Sprinkle the taco seasoning over the mixture, mixing well to distribute evenly, especially if homemade.
- Fold in Vegetables: Gently fold in the finely chopped green onions, sliced black olives, and diced tomatoes until combined.
- Combine Mixture: Continue mixing the cheese and vegetable mixture thoroughly until uniform in texture and flavor.
- Shape the Cheese Ball: Using your hands or a spatula, shape the mixture into a compact ball.
- Wrap in Plastic: Place a large piece of plastic wrap on a clean surface, scoop the cheese ball onto the center, and wrap it tightly by gathering the edges to form a smooth ball shape.
- Refrigerate: Chill the wrapped cheese ball in the refrigerator for at least 2 hours or until firm.
- Unwrap the Cheese Ball: After chilling, carefully unwrap the plastic wrap to reveal the firm cheese ball.
- Prepare Coating: Spread the crushed tortilla chips evenly on a large plate.
- Coat the Cheese Ball: Roll the chilled cheese ball in the crushed tortilla chips, pressing gently to coat all sides evenly.
- Add Extra Crumbs: Sprinkle any leftover crushed chips on top to add texture and finish the coating.
- Arrange for Serving: Transfer the coated cheese ball to a serving platter or plate.
- Garnish: Optionally, garnish the cheese ball with fresh cilantro for a burst of color and flavor.
- Serve: Serve the taco cheese ball with tortilla chips and fresh veggies for dipping.
- Store Leftovers: Place any leftovers in an airtight container and refrigerate for 3-4 days.
Notes
- Ensure the cream cheese is at room temperature for smooth mixing.
- Drain canned tomatoes well to prevent excess moisture in the cheese ball.
- Use crushed tortilla chips fresh for the best crunch in coating.
- Can be prepared a day ahead and refrigerated overnight for party convenience.
- For a spicier kick, add finely chopped jalapeños or hot sauce to the mixture.
- Leftovers keep well refrigerated but may lose some crunch if coated in chips.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Tex-Mex
