This Easy Crockpot Taco Dip is the perfect game day appetizer! Cheesy slow cooker taco dip made with ground beef, beans, salsa and taco seasoning with avocado, tomatoes and cilantro.
Slow Cooker Taco Dip
I recently converted Mexican taco dip to my slow cooker with a few simple adjustments, and I loved the results! If you’re looking for the ultimate game day appetizer, this Croke Pot Mexican Dip is just that. It’s made with just a handful of ingredients: ground beef, soybeans, salsa, taco seasoning, and melted cheese. Warm, cheese dip is always a hit. The most important part? A slow cooker does all the work to keep it hot and ready, so you can spend more time enjoying your party. Hearty enough to feed a crowd and perfect for spreading with tortilla chips or fresh veggies, this slow cooker taco dip is one of my go-to recipes for family gatherings, potlucks, and football watch parties. Trust me, it goes away quickly!
Why We Love This Slow Cooker Mexican Dip
I love using my slow cooker to make easy meals, and this dip doesn’t get any easier!
- Easy to prepare: Just shred the beef and let the bowl do the rest.
- Party Preparation: Perfect for tailgates, potlucks, and game day spreads.
- Crowd-pleasing flavors: It’s creamy, cheesy, and full of classic taco flavor.
- Keep warm: The benefit of serving this in a Crockpot is that the dip will stay warm.
Ingredients Required
All you need is a few pantry staples (and fresh toppings) for this easy dip. See recipe card below for exact measurements.
- ground beef – Adds richness and protein. You can also use ground turkey if you prefer.
- Ash Yeti Bean – Creates a creamy base and adds fiber.
- salsa – Adds flavor, spice and moisture.
- taco seasoning – Use packets of homemade taco seasoning or store-bought products.
- cheese – Melty and Gooey, the best part of the dip!
For toppings
Fresh toppings make all the difference! They add color and freshness to the creamy cheese base.
- avocado – A creamy, fresh contrast to the cheese dip.
- tomato – Adds flesh and pop of color.
- cilantro – Bright and flavorful.
- destruction – Mild onion bite and crunch.
How to Make Crockpot Taco Dip
Here are simple step-by-step directions: See recipe card below for printable instructions.
- Beef Dishes: Brown ground beef in skillet to release excess fat.
- Add to Slow Cooker: Stir beef, beans, salsa, and taco seasoning together in a pot of oil.
- With cheese: Sprinkle shredded cheese over everything.
- Cook: Cover and cook on low until hot and bubbly, 2 to 3 hours.
- Garnish and Serve: Top with diced avocado, tomatoes, cilantro and green onions before serving.
Tips and Variations
- Protein Replacement: Use ground turkey or chicken to brighten it up.
- Cheese Lovers: Try a mix of cheddar and pepper jack, or add cotija cheese for garnish.
- Spicy Kick: Top with sliced jalapeños or use spicy salsa.
What to Serve with Slow Cooker Taco Dip
This dip goes well with anything crunchy for scooping.
- chips corn
- Mini bell peppers, carrot sticks, or celery sticks
- roasted corn scoop
save
- refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheat: Warm in the microwave or on the stovetop and stir until creamy.
- Freezer: This dip doesn’t freeze well (the cheese may separate), so it’s best enjoyed fresh.
More Slow Cooker Recipes You’ll Love
If you’re looking for more delicious Crockpot recipes, try one of these:
produce: serving
Serving Size: 1 /3 cups dip and toppings
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Heat a large nonstick skillet over medium-high heat. Add the ground beef to the pan and break the meat into small pieces. Cook, stirring occasionally, until meat is cooked through, about 7 minutes. Remove from heat.
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Place brown meat, cooled beans, salsa, and taco seasoning in a 4- to 6-quart slow cooker. Combine evenly. Cook on low until dip is bubbly and cheese is melted, 2 to 3 hours.
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Serve warm directly from the slow cooker. When ready to serve, add toppings. Top with tomatoes, avocado, green onions, and chopped cilantro. Serve with tortilla chips and crudités.
Last step:
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clothing material: 1 /3 cups dip and toppings,,, Calories: 176.5 Kcal,,, carbohydrate : 10.5 g,,, protein: 13.5 g,,, province: 9 g,,, Saturated Fat: 4.5 g,,, Cholesterol: 39 Mg,,, sodium: 681.5 Mg,,, fiber: 3 g,,, sugar: 2 g
