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A hand with red nail polish dips a chip into a bowl of creamy dip topped with chopped green onions and tomato pieces, served in a blue-patterned bowl on a wooden surface.

The BEST Crockpot Taco Dip

Melissa Jo
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Ingredients
  

  • 1 lb. of ground meat
  • 1 small onion diced
  • 1 jalapeño diced
  • 1 packet of taco seasoning 1 oz. packet
  • 2 cans of Rotel drain out most of the liquid (Two 10 oz. cans)
  • 1 can of green chilis drain out the liquid(4 oz. can)
  • 8 oz. of cubed Velveeta cheese
  • 1/2 cup of beef broth
  • 4 oz. of cubed cream cheese
  • 2 tbsp. of cornstarch
  • 2 cups of shredded cheddar cheese
  • 1/2 tsp. of salt
  • 1 tsp. of pepper
  • optional garnishes: fresh chopped tomatoes, green onions, black olives

Instructions
 

  • Sauté the ground beef, onion, jalapeño, and the taco seasoning in a pan with salt and pepper until browned.
  • Drain out the fat from the ground beef and add to the crockpot.
  • Add beef broth, both cans of Rotel (drained), a can of drained green chilis, 2 tbsp. of cornstarch and mix in with the ground beef.
  • Then, add in the cubed up Velveeta cheese and cream cheese.
  • Cover and set the crockpot to high and cook for three hours.
  • Mix up the ingredients and add two cups of shredded cheddar cheese. Cover another few minutes until the cheese melts.
  • Uncover and serve topped with your favorite toppings such as green onions, black olives, and fresh tomatoes! Enjoy!

Notes

  • I used a standard size crock pot: 3.5 qts.

  • This is a dump & go recipe. Just add all of the ingredients, set the crockpot to low, and let the slow cooker do it's thing! You can keep it warm all day if you are hosting the crockpot right in the slow cooker if you choose!

  • Make sure you drain the cans of Rotel and the small can of green chilis. Otherwise the dip will be too runny not thick and creamy!

Tried this recipe?Let us know how it was!