Crockpot Taco Dip
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.
Servings: 12
Calories: 270kcal
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
Optional variations:
- 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.
Nutrition
Calories: 270kcal | Carbohydrates: 10g | Protein: 16g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 705mg | Potassium: 332mg | Fiber: 3g | Sugar: 4g | Vitamin A: 832IU | Vitamin C: 3mg | Calcium: 199mg | Iron: 2mg