Crockpot Taco Dip with Beef and Beans
This taco dip crockpot recipe layers seasoned beef, refried beans, cream cheese, and salsa into a thick, cheesy dip that stays warm in the slow cooker. It is a quick, no-fuss crowd pleaser for game days and parties.
16
servings15
minutes2
hoursTaco-seasoned ground beef is stirred into a melted base of cream cheese, refried beans, and salsa. Cheese on top finishes it, and the slow cooker keeps it warm.
Ingredients
1 lb lean ground beef
1 packet (1 oz) taco seasoning
1/3 cup water
8 oz cream cheese, cubed and softened
1 can (16 oz) refried beans
1 cup thick and chunky salsa
1/2 cup sour cream
2 cups shredded Mexican blend cheese, divided
1 can (4 oz) diced green chiles
1/4 cup sliced black olives
2 green onions, sliced
Tortilla chips for serving
Directions
- Brown the beef in a skillet over medium-high heat for 5 to 7 minutes, breaking it up, until no pink remains and it reaches 160°F. Drain well.
- Stir in the taco seasoning and water and simmer 2 minutes until the liquid is absorbed.
- Add the cream cheese, refried beans, salsa, sour cream, green chiles, and half the cheese to a 4-quart slow cooker.
- Add the seasoned beef and stir loosely.
- Cover and cook on LOW for 2 hours or on HIGH for 1 hour, until the cream cheese is melted and the dip is hot.
- Stir until smooth and evenly mixed.
- Sprinkle the remaining cheese over the top.
- Cover for 10 to 15 minutes until the cheese melts.
- Top with olives and green onions.
- Switch the cooker to WARM and serve with chips, stirring every 30 minutes.
Notes
- Ground turkey or shredded chicken can replace the beef. For extra heat, add a diced jalapeno. Make the beef mixture a day ahead. Leftovers keep 4 days and are good in burritos. Reheat gently with a splash of milk. Do not freeze, since the cream cheese will separate.
Why a slow cooker is best for taco dip
Cold layered taco dip is fun for a first hour, but it never feels like a hot meal. This warm version melts the cream cheese, beans, and cheese together into one thick, creamy dip, and the slow cooker keeps it at the right temperature for hours, so the last chip is as good as the first.
It also saves oven space and last-minute stress. You make the beef ahead, dump everything in, and the party starts with the dip already hot.
The dip is also a good make-ahead item. You can cook the meat the day before and pour everything in the pot in the morning, so the cooker does the rest.
What to buy for taco dip
Ground beef: Lean beef keeps the dip from getting greasy. Drain it well, since fat floats to the top of a warm dip.
Taco seasoning: A packet is fine. Make your own with chili powder, cumin, garlic, and paprika if you prefer less salt.
Refried beans: Regular or fat-free both work. Black bean refried beans add a deeper color.
Cream cheese: Use full fat brick-style. It melts into a creamy base that holds together.
Salsa: Thick, chunky salsa, medium heat. Thin salsa makes the dip runny.
Green chiles: A small can adds a mild, earthy heat. Drain it first, or it will thin the dip.
Tips for a thick, smooth dip
Pick the right size cooker: The most common mistake is using a huge slow cooker. In a 6-quart pot a small batch spreads thin, dries, and burns at the edges. Use a 3 or 4-quart, or double the recipe.
Soften the cream cheese: Cubed, room temperature cream cheese melts faster and avoids lumps.
Stir often: A good stir every 30 minutes keeps the dip creamy and prevents a dry skin on the top.
Do not use pre-shredded cheese only: Pre-shredded cheese has anti-caking coating that keeps it from melting smooth. Shredding a block for at least half the cheese gives a creamier dip.
Swaps and variations
Use ground turkey, chicken, or chorizo in place of the beef, or skip meat and add black beans and corn. A cup of queso blanco makes it cheesier. Pepper jack adds heat, and a spoonful of taco sauce adds tang. Greek yogurt can replace sour cream for a lighter taste.
Do not add fresh toppings such as lettuce or tomato into the pot. They wilt and leach water, so add them cold at the end if you want them.
Layering is still allowed: If you like the look of a layered dip, keep the beans and cheese on the bottom and add the toppings after the dip has heated.
Serving the dip
Set out sturdy tortilla chips, scoops, or corn chips that will not break in a thick dip. Add fresh vegetables like bell pepper strips and cucumber slices for something lighter. Offer small bowls of guacamole, extra salsa, and pickled jalapenos so people can customize. Keep a spoon in the pot and the cooker set to WARM.
Cut up a few extra limes and set them out, because a squeeze of lime over a hot spoonful of dip is a perfect finish.
Keeping and reheating leftovers
Cool the dip and store it in the fridge in a covered container for up to 4 days. It firms up when cold.
Reheat on the stove over low heat or in the microwave in short bursts with a splash of milk, stirring often. Do not freeze it, because the cream cheese turns grainy once it thaws.
Crockpot Taco Dip with Beef and Beans at a glance
- Prep time: 15 minutes
- Cooking time: 2 hours
- Servings: 16 servings
- Ingredients: 12, led by lean ground beef, packet (1 oz) taco seasoning, water, cream cheese
Tips for Crockpot Taco Dip with Beef and Beans
Ground turkey or shredded chicken can replace the beef. For extra heat, add a diced jalapeno. Make the beef mixture a day ahead. Leftovers keep 4 days and are good in burritos. Reheat gently with a splash of milk. Do not freeze, since the cream cheese will separate.
Crockpot Taco Dip with Beef and Beans FAQ
How long does Crockpot Taco Dip with Beef and Beans take?
Crockpot Taco Dip with Beef and Beans takes 2 hours of cooking after 15 minutes of prep.
How many people does Crockpot Taco Dip with Beef and Beans serve?
This recipe makes 16 servings.
What do I need to make Crockpot Taco Dip with Beef and Beans?
12 ingredients, led by lean ground beef, packet (1 oz) taco seasoning, water, cream cheese. Amounts are in the recipe card above.
