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Crockpot Taco Dip Recipe

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4.7 from 57 reviews

This Crockpot Taco Dip is a warm, flavorful appetizer perfect for parties and game days. Ground beef is seasoned with taco spices and simmered in a crockpot with refried beans, chunky salsa, and melted cheese. Topped with fresh avocado, tomato, cilantro, and scallions, it pairs wonderfully with tortilla chips or fresh crudités for dipping.

Ingredients

Scale

Main Ingredients

  • 1 pound 93% lean ground beef
  • 15-ounce can fat-free refried beans
  • 1 ½ cups jarred chunky salsa (15.5 ounce jar, such as Tostitos, mild or medium)
  • 1-ounce packet taco seasoning or 2 tablespoons + 1½ teaspoons homemade taco seasoning
  • 1 ½ cups Colby-Jack cheese or cheddar, freshly grated

Toppings

  • 1 medium Haas avocado, diced (about 4 ounces)
  • 1 medium tomato, seeded and diced
  • ¼ cup chopped cilantro
  • ¼ cup sliced scallions
  • Tortilla chips and fresh crudités, for serving

Instructions

  1. Cook the ground beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it up into small pieces as it cooks. Drain any excess fat.
  2. Combine ingredients in the crockpot: Add the cooked ground beef to the crockpot along with the fat-free refried beans, chunky salsa, and taco seasoning. Mix everything well to combine the seasonings evenly.
  3. Add cheese: Sprinkle the grated Colby-Jack cheese over the top of the mixture in the crockpot.
  4. Heat the dip: Cover the crockpot and cook on low for 1 to 2 hours, until the dip is heated through and the cheese has melted.
  5. Prepare the toppings: While the dip heats, dice the avocado and tomato, chop the cilantro, and slice the scallions.
  6. Serve the dip: Once heated, stir the dip to incorporate the melted cheese slightly. Transfer to a serving dish or serve directly from the crockpot. Top with diced avocado, tomato, cilantro, and scallions for freshness and color.
  7. Enjoy: Serve warm with tortilla chips and a selection of fresh crudités for dipping.

Notes

  • For a spicier dip, use medium or hot salsa instead of mild.
  • You can substitute Colby-Jack cheese with sharp cheddar or a Mexican cheese blend for different flavors.
  • To make this dip vegetarian, omit the ground beef and use a plant-based meat substitute or extra beans.
  • Leftovers can be refrigerated for up to 3 days and reheated in the crockpot or microwave.
  • Be sure to drain excess fat from the cooked beef to keep the dip from becoming greasy.

Find it online: https://amandafood.com/crockpot-taco-dip-recipe/