Moms will love this delicious, beefy, cheesy Slow-Cooker Taco Dip—’cause it’s lightning fast to prep and cook.
In my book, there’s nothing better than a slow-cooker dish for any party at my house or any that I’m going to. Why? Well, as far as party foods go, they’re a winner. But also, with slow-cooker dishes like these that are so quick to prep yet slow to simmer, I get all kinds of sweet and aromatic-smelling time to savor while that dish bubbles itself into sheer deliciousness.
You’ll have plenty of time to savor a bubble bath or a great movie, because it takes just enough time for either one (around two hours). Besides, you might want to sample it every now and then to make sure it tastes just as delicious as it smells… and it will, so be a good mom and leave it alone.
Why you will love this easy slow-cooker taco dip
What I love about this dip is the great feeling of family community it inspires in the kitchen when all these delicious savory Mexican smells begin to waft about the kitchen, and then wind down the halls. It draws everyone away from their technology to suddenly gather about me in the kitchen, inspired by the feelings of great hearth and home to share a funny story, as well as joyfully await this fun dip to share.
That’s when I begin getting out all kinds of fun-looking dippers just to captivate the attention of the wee twins and their parents and get them to stay just a moment longer before they return to their busy, busy lives.
How do I store leftovers?
You can refrigerate this slow-cooker taco dip for up to 5 days, as long as you don’t add any more dairy elements, like sour cream, atop the casserole. You can also freeze this casserole up to 90 days. Simply drape plastic wrap over the cheese layer, then wrap another layer or two more tightly about the whole dish. Either place the dish in a big freezer bag or wrap it in foil really well before placing it in the freezer.
Serving suggestions
I love to serve this delicious, filling taco dip with great dippers like plain nacho chips, blue nacho chips, crudités, or these Buffalo Cauliflower Wings. Turn the meal into a whole buffet of other fun Mexican and Tex-Mex sides with dishes like these Forget-About-Nachos Loaded Tater Tots, which kids go crazy for!
If you love this amazing slow-cooker-style dip, try this other amazing slow-cooked appetizer: Pineapple Teriyaki Meatballs.
Slow-Cooker Taco Dip
Ingredients
- 1 1/2 pounds lean ground beef
- 1/2 large yellow onion diced
- 3 cloves garlic minced
- 16 ounces processed cheese such as Velveeta (cubed)
- 1/3 cup sour cream
- 1 10-ounce can diced tomatoes with green chilies
- 2 tablespoons taco seasoning
- 1 tomato diced (optional)
- 1/4 cup black olives sliced (optional)
- Fresh cilantro chopped (optional)
- Sour cream for serving (optional)
Instructions
- Heat a large skillet over medium heat. Add the ground beef, onion, and garlic. Cook, stirring and breaking up the meat, until the beef is well browned and the onion is soft. Drain off any extra grease.
- Transfer the beef mixture to a slow cooker. Add cubed cheese, sour cream, diced tomatoes with chilies, and taco seasoning. Stir to mix well.
- Cover and cook on low for 2 hours, stirring halfway for even melting.
- Spoon the warm dip into a serving bowl and garnish with optional toppings, such as tomatoes, olives, cilantro, or sour cream. Serve with tortilla chips. Enjoy immediately while warm.
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