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Make this Crockpot Taco Dip for your next party. Toss all ingredients in a slow cooker, and let the dip simmer until it’s hot and bubbly.
Featured with this recipe
This Crockpot Taco Dip is so delicious and cheesy and full of flavor! It is great for gatherings like the Super Bowl, holidays, or parties. It also frees up oven and stove space for other food. You won’t be able to stop snacking on this warm, creamy dip. Serve with your favorite corn chips!
Ingredients in Crockpot Taco Dip
- Ground Beef
- Taco Seasoning
- Sour Cream
- Diced Green Chiles
- Salsa
- Refried Beans
- Colby Jack Cheese
- Cream Cheese
- Tortilla Chips
Variations
- Optional Garnishes: green onion, cilantro, diced tomatoes, olives, sliced jalapenos
- Make your own taco seasoning with chili powder, cumin, cornstarch, salt, pepper, paprika, onion powder, garlic powder, oregano, and red pepper flakes.
- Substitute Monterey jack cheese or cheddar cheese for colby jack.
- Use ground turkey or chorizo in place of ground beef.
Recipe Tip
You can add the cream cheese and all of the shredded cheese at the beginning. However, I just think it comes out more smooth if you add it in at the end.
Frequently Asked Questions about Crockpot Taco Dip
Classic taco dip is made with sour cream and taco seasoning. This crockpot taco dip recipe takes it to the next level!
If your crockpot doesn’t have a hole to release air, then the condensation might build up and drip into the dip. To prevent this, place a dish towel under the lid of the crock pot to catch the condensation.
Store leftovers in an airtight container in the fridge. It will keep for about a week.
Read More: Nacho Cheese Dip
More Delicious Hot Dips
Crockpot Taco Dip
Equipment
- Crock Pot
Ingredients
- 1 pound lean ground beef
- 2 tablespoons taco seasoning
- 1 cup sour cream
- 7 ounces diced green chiles
- 16 ounces salsa
- 16 ounces refried beans
- 8 ounces colby jack cheese shredded, divided
- 8 ounces cream cheese
- tortilla chips for serving
Instructions
- Brown the hamburger in a large skillet. Drain off any excess grease. Place the hamburger in the crock pot. Add taco seasoning, sour cream, green chiles, salsa, refried beans, and half of the shredded cheese. Stir to combine.
- Cook on high for 1 hour and 30 minutes. Cube cream cheese and place the rest of the shredded cheese and the cubed cream cheese on top of the dip.
- Cook for another 30 minutes. Then stir until everything is combined.
- Keep on warm until ready to serve. Serve with tortilla chips.
Notes
- Make your own taco seasoning with chili powder, cumin, cornstarch, salt, pepper, paprika, onion powder, garlic powder, oregano, and red pepper flakes.
- Substitute Monterey jack cheese or cheddar cheese for Colby jack.
- Use ground turkey or chorizo in place of ground beef.
I added a 10oz can of red enchilada sauce and didn’t use refried beans and it was great. I feel like it would have been good with the beans too but had someone who doesn’t like them so left them out.
So easy and delicious! It had the perfect amount of heat, and everyone was gathered around the table scooping it up. The only bad part was that I didn’t have any leftovers. 🙂
Delicious! I used cheddar because I had that already and it was a huge hit!
I added this to our charcuterie board and it was one of the crowd’s fav! It is so creamy and rich. Must-try!