My viral pizza dip for the slow cooker inspired me to create this Crock-Pot Taco Dip. It’s a tasty appetizer to feed a game day crowd.
If you like this recipe, check out my Slow Cooker Hot Pizza Dip next!
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It’s hard to beat a slow cooked dip. They stay warm for the entire event, perfect for feeding a crowd. My Crockpot Taco Dip is kind of a cross between classic Ro-tel dip and my hometown’s Skyline chili dip. A few simple ingredients for the cream cheese layer, followed by beef taco meat and cheddar cheese layers. Then at the end the garnishes are really what takes the flavor of this dip over the top. Chopped red onion, fresh chopped tomatoes, fresh cilantro and a few dollops of sour cream. It all combines for a beefy supreme taco dip that everyone loves!
More dip recipes
Ingredients for crock pot taco dip
- Cheese Layers – Whipped cream cheese easily mixes together with a can of drained Ro-tel tomatoes and half the shredded cheddar cheese. No need for a mixer. The other half of the shredded cheddar cheese is sprinkled on over the beef before slow cooking.
- Meat Layer – One pound of lean ground beef browned with one envelope of taco seasoning and 1/2 cup of water.
- Additional Toppings – I chose to add chopped red onion, cilantro, fresh tomatoes and sour cream to my dip. It adds a lot to the dip plus makes it pretty for serving. You could also add pickled jalapeños, black olives, chopped avocado or guacamole.
Instructions
In a medium bowl, combine the whipped cream cheese, drained Ro-tel tomatoes and one cup of the shredded cheddar cheese. Stir well until smooth. Spread the mixture evenly into the bottom of a 6-quart slow cooker insert.
In a non-stick skillet over medium heat, brown the ground beef until it is no longer pink, breaking it up into small pieces with a wooden spoon or spatula. Add the taco seasoning and water, stir well to combine and let simmer for a few minutes. Pour the cooked taco meat over top of the cream cheese layer.
Sprinkle the remaining cheddar cheese on top of the beef layer. Cover and cook on high power for one hour or low power for two hours. Garnish with the chopped red onion, fresh tomatoes, cilantro and a few dollops of sour cream. Serve with Fritos scoops or tortilla chips.
Keep scrolling to the bottom of this post for the printable recipe card and video.
Serving suggestions
This appetizer is terrific for a tailgating spread or potlucks. Or you could even turn it into a meal by serving soft tortillas with it to make tacos or rice to make bowls. Here’s some more of my favorite recipes for football watching –
- Slow Cooker Buffalo Chicken Chili
- Sheet Pan Cincinnati Nachos
- Chocolate and Peanut Butter Chip Cookies
Storage directions
Store leftovers in an airtight container. The dip will stay fresh in the fridge for 3 – 4 days. You could also freeze it for up to one month.
Kitchen tools
- I use a 6-quart Crock-Pot to test all of my slow cooking recipes
- My favorite non-stick skillet for cooking and browning meat
- Small offset spatula to help with spreading the layers
Video
Crockpot Taco Dip
Equipment
- 1 6-Quart Slow Cooker
Ingredients
- 12 oz whipped cream cheese
- 8 oz sharp cheddar cheese shredded and divided
- 10 oz Ro-tel tomatoes drained
- 1 lb lean ground beef
- 1 envelope taco seasoning
- 1/2 cup water
Toppings
- chopped red onion, diced Roma tomatoes, fresh cilantro, sour cream
Instructions
- In a medium bowl, combine the whipped cream cheese, drained Ro-tel tomatoes and one cup of the shredded cheddar cheese. Stir well until smooth. Spread the mixture evenly into the bottom of a 6-quart slow cooker insert.
- In a non-stick skillet over medium heat, brown the ground beef until it is no longer pink, breaking it up into small pieces with a wooden spoon or spatula. Add the taco seasoning and water, stir well to combine and let simmer for a few minutes. Pour the cooked taco meat over top of the cream cheese layer.
- Sprinkle the remaining cheddar cheese on top of the beef layer. Cover and cook on high power for one hour or low power for two hours. Garnish with the chopped red onion, fresh tomatoes, cilantro and a few dollops of sour cream. Serve with Fritos scoops or tortilla chips.
Nutrition
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