Crock Pot Taco Dip
This crock pot taco dip is warm, creamy, cheesy, and hearty enough to keep everyone gathered around the snack table a little longer. Layers of seasoned beef, salsa, black beans, corn, and melty cheese make it a dependable appetizer for game day, potlucks, or casual family nights. I like this recipe because it stays warm right in the slow cooker and doesn’t require much fuss once it’s cooking. It’s an easy make-ahead dip that helps feed a crowd without keeping you stuck in the kitchen.
Equipment
Ingredients
- 8 ounces Velveeta cheese cut into cubes
- 8 ounces cream cheese softened to room temperature
- 1 pound ground beef 80/20
- 1/3 cup yellow or white onion diced
- 3 tablespoons taco seasoning store-bought or homemade
- 1 cup salsa
- 1/2 cup black beans canned, drained
- 1/2 cup corn canned. drained
- 4 ounces green chilies canned
- 1/2 cup sour cream
- 1 1/2 cups Monterey Jack cheese shredded – set aside 1/2 cup for topping
Instructions
Soften Cheese Base
- Place the Velveeta cubes and cream cheese in a mixing bowl. Let sit at room temperature. (In a rush? Microwave for 30 to 45 seconds to soften.)8 ounces Velveeta cheese, 8 ounces cream cheese
Prepare Ground Beef Mixture
- In a large skillet over medium heat, cook the ground beef, breaking it into crumbles as it browns. Drain off any excess grease.1 pound ground beef
- Stir in the diced onions and cook for another 2 minutes until softened. Then, mix in the taco seasoning.1/3 cup yellow or white onion, 3 tablespoons taco seasoning
- Stir in the salsa, black beans, corn, and green chilies. Mix well and remove from heat.1 cup salsa, 1/2 cup black beans, 1/2 cup corn, 4 ounces green chilies
Mix the Cheese Blend
- Add sour cream and 1 cup of the shredded Monterey Jack cheese to the Velveeta and cream cheese bowl. Stir together until creamy (use a hand mixer on low speed if needed, but don’t overmix).1/2 cup sour cream, 1 1/2 cups Monterey Jack cheese
Layer in the Crock-Pot
- Spray the Crock-Pot with non-stick cooking spray.
- Layer 1 cup of the meat mixture.
- Spread 1 cup of the cheese mixture on top.
- Repeat layers, ending with a layer of meat (about 4 layers total).
Cook
- Cover and cook on low for 2 to 3 hours.
Finish with Cheese
- In the last 15 minutes, sprinkle the remaining 1/2 cup of Monterey Jack cheese over the top. Cover again until melted.
Serve
- Set the slow cooker to "warm" and serve directly from the Crock-Pot.. Garnish with chopped cilantro, sliced jalapeños, or diced tomatoes, if desired.
Notes
Leftover Storage, Freezing, and Reheating Tips
- Fridge: Let the dip cool completely, then store it in an airtight container in the refrigerator for 3 to 4 days. I like pressing a piece of plastic wrap right on top before adding the lid to help keep it from drying out.
- Freezer: You can freeze leftovers for up to 2 weeks if needed. Just know the texture may change a little after thawing because of the cheese and sour cream.
- Reheating: Warm leftovers in a 350°F oven for 10 to 15 minutes or microwave individual portions in 30-second intervals, stirring between each round.
Nutrition
Serving: 1serving | Calories: 182kcal | Carbohydrates: 6g | Protein: 10g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 418mg | Potassium: 190mg | Fiber: 1g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 2mg | Calcium: 155mg | Iron: 1mg
