Slow Cooker Taco Dip
34 Comments Feb 10, 2022
Updated Apr 30, 2025
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This Slow Cooker Taco Dip has only five main 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, etc. So when I discovered this recipe, I was in heaven! This recipe for slow cooker taco dip is AMAZING! Start by browning and seasoning your hamburger. If you are looking for a Velveeta dip, try my Rotel Dip or my nacho cheese sauce.
Why this recipe works
A friend of mine gave me this recipe for crockpot taco dip. It’s not like any other Mexican dip you will try. The combination of ingredients is silky smooth, not sticky thick like a Velveeta dip. I call this dip my one of every ingredient dip. I’ve made it so many times; I don’t have to look at the recipe!
I make slow cooker taco dip when I need to bring a dish for a potluck. Then I know there will be something I like to eat at the potluck, which is essential.
Recipe Ingredients
- 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.
- 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.
Step-by-Step Directions
Step One – Brown the ground beef in a skillet on the stovetop. Season with salt and pepper to taste. You can add garlic powder and onion powder if desired. Or even chili powder.
Step Two – Add the cooked meat to the slow cooker. Add the salsa, sour cream, refried beans, and nacho cheese sauce. Stir.
Step Three – Place the lid on the slow cooker—Cook on HIGH for 2 hours or until hot and bubbly.
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.
- Cheddar cheese – Don’t want to use nacho cheese? Use two cups of freshly shredded cheddar cheese or pepper jack cheese instead.
- 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.
- 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
- 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.)
Other great Slow Cooker Appetizers:
Bring bold flavor to your table with Slow Cooker Buffalo Chicken Dip and creamy, zesty Queso Verde.
Sunday Funday Dip is the ultimate crowd-pleaser, perfect alongside chips and cold drinks.
Turn up the heat with Slow Cooker Spicy Sausage Dip and rich, melty Crockpot Beer Cheese Dip.
For something hearty and satisfying, try the cheesy layers of Slow Cooker Texas Trash Bean Dip!
Slow Cooker 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
- 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.
- Cheddar cheese – Don’t want to use nacho cheese? Use two cups of freshly shredded cheddar cheese or pepper jack cheese instead.
- 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.
- 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.
- Serve as a dip with tortilla chips on the side
- Serve as nachos! Pour the taco mixture over chips, and eat like nachos.
- Top with 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 it).
Nutrition
Nutrition info is auto-generated. This information is an estimate; if you are on a special diet, please use your own calculations.
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.