Gather your friends for a fiesta dive into the ultimate party pleaser appetizer: extra cheesy taco dip with ground beef cooked up hot and creamy in your Crock Pot!

This isn’t your average taco dip. My recipe includes layers of rich, seasoned ground beef nestled between creamy swirls of Velveeta, cream cheese, sour cream, and Monterey jack to make the creamiest, cheesiest taco dip you’ve ever had.

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It’s all the flavor you expect from a great taco dip and then some, plus a texture that’ll have your guests reaching for chip after chip, and scraping the bottom of the pot to get every last drop.

Small Crock-Pot with taco dip in it cheese melted on top with cilantro onions and peppers

But this dip isn’t just about the deliciousness (although let’s be honest, that’s reason enough to make it!). It’s about creating great food to serve to friends and family to enjoy.

Delicious, simple Tex-Mex food is always the perfect centerpiece for a laid-back potluck, the star of a game day spread, or the life of the party at your next Cinco de Mayo party or Taco Tuesday celebration. This taco dip recipe is a dish that says, “Welcome, relax, and stay a while,” and isn’t that just what you want when hosting guests?

So grab your favorite people and a bag of tortilla chips! With this recipe’s simple ingredients and foolproof cooking method, even the most novice cook can create a taco dip that’ll have everyone raving.

If you’re a fan of both Crock Pot recipes and Tex Mex, we will get along well! I am a Tex-Mex lover at heart! These crock pot recipes will be a hit with the family and saves all the hard work in the kitchen by using your slow cooker: Layered Cheesy Slow Cooker Mexican Casserole with Ground Beef, Cheesy Tortilla Mexican Chicken Soup in the Slow Cooker, Slow Cooker Pollo Verde and Super Easy Taco Soup. Not sure how much taco meat to cook for a crowd at dinner? Use my handy guide for how much taco meat you need per person.

Ingredients for Layered Taco Dip Recipe with Ground Beef

To make this slow cooker taco dip, here’s what you need:

Ingredients for taco dip recipe that's made in a crock pot
  • Ground beef – I like an 80/20 beef-to-fat ratio. It will keep your beef juicy and flavorful without letting it dry out while it’s cooking.
  • Yellow or white onions
  • Taco seasoning – Try making my easy homemade taco seasoning recipe here. You can also use a store-bought 1.25-ounce pack, or about 3 tablespoons
  • Salsa – Mild or spicy both work well, of course, depending on how spicy you like your Mexican food. I used chunky salsa but the regular kind will also be fine.
  • Corn and black beans – To make things simple, you can just buy cans and drain them.
  • Green chilies – You can buy these in a can, either mild or spicy, depending on your preference.
  • Cream cheese – It’s best to use your cream cheese at room temperature so your mixture isn’t lumpy. Remove it from the fridge and set it on the counter about 30 minutes before you begin to prepare your dip so it has time to warm up a bit. 
  • Velveeta – It’s easier to mix the cheesy filling together if you cut your Velveeta into small cubes. I like the classic flavor, but you can use the pepper Jack Velveeta if you want to add some spicy flavor.
  • Sour cream – I always find full-fat sour cream works better in Crock Pot recipes, but if you need to, you can substitute the low-fat. The consistency might be a bit less thick and creamy.
  • Shredded Monterey Jack cheese – When you grate cheese yourself from a brick, it melts better, but if you need to save time, just pick up a pre-shredded bag. You can also use sharp cheddar, Pepper Jack, or the jalapeno Mexican blend.

Equipment Needed

You’ll need a small, 2-quart Crock Pot for this recipe. You can also make it in the oven. Instructions below!

How to Make Crock Pot Taco Dip With Ground Beef – Step-By-Step

  1. Put the lid on the Crock Pot and cook on low for 2 hours.
  2. During the last 15 minutes of cooking, sprinkle the remaining Monterey Jack over top. Set the lid back on top and allow the cheese to melt.
  3. You can serve this dip right out of the Crock Pot. Top the dip as desired (ideas below!).

Tips and Helpful Hints for Making Hot Taco Dip

  • Try not to overmix the cheese mixture. You don’t want to break down the shredded cheese too much.
  • It’s fine to use lean ground beef, but a bit of extra fat will make this recipe extra flavorful. You can also substitute with ground turkey if you prefer.
  • Turn your dip down to the warm setting to keep warm until you’re ready to serve.
  • You can omit ingredients you don’t like without a problem. You can also add in ingredients like sauteed bell peppers, refried beans, or Rotel (instead of salsa).
Crock-Pot taco dip served on top of tortilla shells

What to Serve with Cheesy Ground Beef Taco Dip

This dip is thick and heavy, so your dippers need to be hearty! Here are some ideas for what scoops to serve with taco dip:

  • Thick tortilla chips (not restaurant-style, which tend to be thinner)
  • Doritos
  • Pita chips
  • Pita bread
  • Thick-cut bakery bread, like sourdough or artisan bread from the bakery
  • Veggie sticks (carrots, celery, and bell peppers work especially well)

You can also serve your favorite toppings and extra dips such as:

Oven-Baked Method for Creamy Taco Dip

If you don’t have a small Crock Pot, this recipe can be baked in the oven. Go ahead and prepare this dip right up until you begin layering the mixture. Instead of layering in a Crock Pot, spray an 8×8 baking dish with cooking spray, and begin your layers in the dish. Add enough of the beef mixture to cover the bottom of your dish, probably 1.5 – 2 cups of the ground beef mixture, then cover it with cheese. 

Repeat until your ingredients are used up. Cover with foil and bake at 350°F for 30 minutes. Top with cheese and bake uncovered for another 10-15 minutes until melted. If you would like, broil the dip for 1-2 minutes until the cheese is bubbly. Keep a close eye on it so it doesn’t burn under the broiler. Remove from the oven and allow it to set for 10-15 minutes before serving.

Can I double this recipe?

Yes! You can definitely double the recipe. Just keep in mind that you’ll need a larger Crockpot. Look at how many quarts your Crock Pot holds, and double or triple as needed for a larger group. Or, you can use a larger baking pan in the oven.

Need to make a big batch? I can help. In the recipe card below, all you have to do is tap 2X to double or 3x to triple this recipe. The amounts for each ingredient will change, then hit the print button. Here is another tip: slide over the sleep mode tab in the recipe card to prevent your phone screen from going dark while you are making the recipe. It’s that easy!

Smart Shortcuts

If you’re in a hurry, here are some things you can try to speed this recipe up!

Use pre-cooked ground beef or crumbled sausage instead of cooking your own, and omit the chopped onion. You can also use leftover taco beef if you have some in your freezer.

Instead of corn and green chilies, use a can of festive corn with red peppers instead.

Buy pre-shredded cheese instead of shredding your own.

How to Store Leftovers

Your leftovers will taste even better the next day! Make sure you store them properly so you can enjoy them again.

In the fridge – Once your dip has cooled, transfer any leftovers to a small container. Press plastic wrap directly onto the surface of the dip. This will help the dip not to dry out. You can portion the dip into smaller containers for individual servings if you want, as well. Properly stored, the dip should stay fresh for up to 3 days in the fridge.

In the freezer – I don’t recommend freezing this dip because it will likely thaw with a bit of a runny texture. If you really want to freeze it, let it fully cool, then place it in a small airtight container. Freeze for up to a few weeks, and use it if possible!

How to reheat – Your dip should be really delicious once reheated. But you don’t want to overheat the dip, because the cheese can separate and become runny. Microwave in 30-second intervals just until hot, or place the dip in the oven and heat at 350°F for 10-15 minutes.

Leftover Ideas

This dip is good for more than just scooping up with chips! If you have leftovers, here are some ways to use them up!

  • Spread it on: Get creative and spread the dip on toasted baguette slices, tortillas, pita bread, or crackers. It’s also delicious on burger buns as a spread or even inside grilled cheese sandwiches for a Tex-Mex twist.
  • Turn it into a meal: Add the dip to burritos for a hearty breakfast or lunch. You can also use it as a topping for baked potatoes or nachos.
  • Dip away: Your appetizer leftovers will also make a delicious dip for fries, onion rings, or even mozzarella sticks.
  • Turn up your Taco Tuesday: Spread the leftover dip into taco shells for the easiest, quickest taco night ever!

Make It A Meal

This taco dip can be the star of our dinner menu. Add Mexican Tomato Soup, Mexican Coleslaw, Festive Mexican Rice, and a yummy Mexican Dessert.

I Want To Answer Your Questions & Hear Your Comments

Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.

Taco dip on tortilla shells with cilantro jalapenos and onions on top
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Cheesy Layered Taco Dip with Ground Beef (Crock Pot Recipe)

Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 20 1/2 cup servings
This cheesy Velveeta taco dip with ground beef is a hot and creamy Crock Pot recipe that takes just 15 minutes to prepare and bubbles away in your slow cooker to absolute perfection. Layers of taco-seasoned ground beef between the creamiest swirls of Velveeta, cream cheese, sour cream, and Monterey Jack make for a cozy appetizer that's perfect for game day or a cozy night in with friends.

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 8 oz Velveeta, cut into cubes
  • 1 pound ground beef, (80/20)
  • 8 oz cream cheese, softened to room temperature
  • 1/3 cup onions, yellow or white, diced
  • 3 tablespoons taco seasoning, homemade recipe or store bought
  • 1 cup salsa
  • 1/2 cup black beans, canned, drained
  • 1/2 cup canned corn, canned, drained
  • 4 oz green chilies, canned
  • 1/2 cup sour cream
  • 1 1/2 cups Monterey Jack cheese, shredded, set aside a 1/2 cup for topping

Instructions
 

  • Cut Velveeta into cubes and place in a bowl with the cream cheese so they start to come to room temperature. If you are a hurry microwave for 30-45 seconds to soften the mixture.
    8 oz cream cheese, 8 oz Velveeta
  • Cook ground beef over medium heat in a skillet. Break apart into crumbls as it cookes.
    1 pound ground beef
  • Tip pan and spoon off excess grease.
  • Add the chopped onions to the ground beef and continue to cook until translucent. This takes just a couple of minutes.
    1/3 cup onions
  • Stir in the taco seasoning and mix everything together well.
    3 tablespoons taco seasoning
  • Dump in the corn, salsa, black beans, and green chilies into the skillet.
    1 cup salsa, 1/2 cup black beans, 1/2 cup canned corn, 4 oz green chilies
  • Stir to combine, then remove from the meat mixture from the heat.
  • Add the sour cream and 1 cup of Monterey Jack cheese to the bowl of Velveta and cream cheese.
    1 1/2 cups Monterey Jack cheese, 1/2 cup sour cream
  • Use a large spoon to stir the sour cream mixture together until it’s combined and creamy. You can also use a hand mixer on low speed, but don’t overmix.
  • Spray the Crock Pot with cooking spray to help prevent sticking. Now, start making layers. Spread 1 cup of the meat mixture in the bottom of the Crock Pot.
  • Cover meat mixture with 1 cup of the cheese mixture. Use a spoon or spatula to cover the meat mixture completely.
  • Repeat the layers 4 times. The meat should be your final layer.
  • Put the lid on the Crock Pot and cook on low for 2 hours.
  • During the last 15 minutes of cooking, sprinkle the remaining Monterey Jack over top. Set the lid back on top and allow the cheese to melt.
  • You can serve this dip right out of the Crock Pot. Top the dip as desired (ideas below!).

Notes

Tips and Helpful Hints for Making Hot Taco Dip
  • Try not to overmix the cheese mixture. You don’t want to break down the shredded cheese too much.
  • It’s fine to use lean ground beef, but a bit of extra fat will make this recipe extra flavorful. You can also substitute with ground turkey if you prefer.
  • Turn your dip down to the warm setting to keep warm until you’re ready to serve.
  • You can omit ingredients you don’t like without a problem. You can also add in ingredients like sauteed bell peppers, refried beans, or Rotel (instead of salsa).
 
Cuisine: Mexican
Course: Appetizer
Author: Gina Dickson

⭐️ One last thing, please leave a rating and comment letting me know how you liked making this recipe. This helps me provide more free, high-quality recipes for everyone.

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