Slow Cooker Taco Dip
36 Comments Feb 10, 2022
Updated May 22, 2025
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This Taco Dip has only five ingredients and makes the creamiest dip you will ever try! It’s great for game day or any party. It’s not a thick Velveeta dip; it’s a much smoother texture and taste.
I love game food—nachos, dips, hot wings, you name it—so when my coworker shared this slow cooker taco dip recipe with me, I knew it was going to be a hit. It’s not like your typical Mexican-style dip; it’s silky smooth and full of flavor, not overly thick like a Velveeta-based dip. I call it my “one of everything” dip because it combines one container of all my favorite ingredients. It’s become my go-to for potlucks since I know I’ll always have something I actually want to eat—and so does everyone else!
Taco Dip Ingredients
Here is my 5-ingredient taco dip (and seasonings). Find the full recipe in the recipe card below the images.
- Ground Beef – Cooked and crumbled with salt and pepper added. You can add onion powder, garlic powder or chili powder if desired. You can also try my slow cooker chicken taco dip.
- Refried Beans – Not usually in Mexican cheese dips, but this thickens the dip and gives it even more Mexican flare. Since refried beans have little to no whole beans, you won’t even know this is in there!
- Sour Cream – Mellows out the enitre flavor of the dip.
- Nacho Cheese Dip – Find this nacho cheese dip (salsa con queso) on the chip aisle of the store. This is great for a dip like this since it’s already thinned out.
- Salsa – Use your favorite salsa here, I often use mild and serve jalapenos on the side for those who like spicy.
How to Make Taco Dip
Make this dip in two easy steps!
Step One – In a skillet over medium heat, brown the ground beef until fully cooked, seasoning with salt and pepper as it cooks. Once done, transfer the beef to your slow cooker. Add in the salsa, sour cream, refried beans, and nacho cheese sauce. Give everything a good stir to combine.
Step Two – Cover and cook on HIGH for about 2 hours, or until the dip is heated through and bubbling around the edges.
Variations and Mix ins
Taco Seasoning – Add taco seasoning to the ground beef instead of salt and pepper. Or you can make your own taco mix blend with chili powder, cumin, onion powder and garlic powder.
Cream cheese – For a more decadent dip, add softened cream cheese instead of sour cream. It will melt into the dip as it heats up.
Cheddar cheese – Don’t want to use nacho cheese? Use two cups of freshly shredded cheddar cheese or pepper jack cheese instead.
Spicy – If everyone at your party loves spicy, chop 1-2 jalapenos and leave and don’t remove the seeds. Or you can add two small cans of fire-roasted chiles.
How to serve
Here is how I like to serve this dip for parties!
- Serve as a dip with tortilla chips on the side
- Serve crockpot taco dip as nachos instead! Pour the taco mixture over chips, and eat like nachos.
- Top your dip on your plate with a combination of shredded lettuce, shredded cheese, green peppers, green onions, diced tomatoes, and jalapeno slices. (Though this dip needs nothing extra, it’s GREAT as is.)
Featured Comment
“thank-you i love this recipe .. i had misplaced mine.”
– Deb
Taco Dip Recipe
How to Video
Ingredients
- 1 lb. ground beef
- salt to taste
- pepper to taste
- onion powder to taste
- 16 oz. jar of Salsa, I use mild pace picante
- 15 oz. jar nacho cheese, found on chip aisle
- 16 oz. container sour cream
- 16 oz. can refried beans
Instructions
- Brown meat in a skillet, add salt pepper, and onion powder. Drain and discard liquid.
- Add meat to slow cooker.
- Add salsa, nacho cheese, sour cream, refried beans to slow cooker.
- Stir.
- Cook on high for 2 hours, or until heated through.
- Turn slow cooker to warm while serving.
- Serve with tortilla chips
Sarah’s Notes
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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How much cream cheese would you add in place of the sour cream? Thank you!
I would do 8 ounces.
Velvetta + Rotel = hot cheese dip. This is HUGE in Arkansas. They sell more cans of Rotel in Arkansas than any State in America. Coming from Ohio, I was clueless about how to make cheese dip. Oh, what to do? One can of Rotel, half a loaf of Velveeta and you are good to go. When our daughter went to the U of TN, she took the recipe with her. Lots of Vols are now eating hot cheese dip and thinking of Leenie.
I want to take this to a pot luck but I’m wondering if I can prep it the night before.
yes, prepping the night before will work great.
HAS ANYONE EVER TRIED PUTTING GUCAMOLE DIP IN THIS RECIPE AS WELL?
I would serve it on the side for it can brown when hot.
Question? If substituting cream cheese for the sour cream would you just use one block of cream cheese?
Thanks,
Amy
If you were to use the same weight, it would be 2 blocks. Though, that may be too much for this recipe. I would do one or one and a half.
Do you think this would work without the beans? I have a gastric disorder wherein I can eat high-fiber foods. Thanks!
Yeah, it will work fine without the beans!
Any chance of redoing this recipe without the prepared items? The sodium content it WAY too high. 🙁
Yeah, you can tweak it yourself. Homemade salsa, cheddar cheese instead of nacho cheese.
Curious what slow cooker you used in the video – that you could brown the meat in as well?!
It’s a 6-quart Crock-pot 5-in-1 multi-cooker.
Thank you! Looks awesome!
I can no longer make a great recipe I once had, because Green Giant no longer offers a critical ingredient for it—a frozen medley having white rice with French green beans in a light sauce of some kind. I’ve often thought of trying to make it with something as a replacement, but never had tried doing that, and now I won’t need to, because your recipe looks somewhat similar and also every bit as delicious too! In fact, I think I might even prefer it with the refried beans, instead! I’ll definitely be trying this for the Super Bowl! Thanks!
Can i freeze half of this? I usually cut recipes in half, but if i do with this ill waste the other half of all the ingredients. 🙁 so i f make a full recipe i can freeze the orher half and reheat in slow cooker right?????
I think maybe without the sour cream.