Slow Cooker Taco Dip
Slow Cooker Taco Dip is the ultimate crowd-pleaser for any gathering, combining the flavors of seasoned ground beef with the creamy, velvety textures of melted cheeses and refried beans.
Servings: 12 servings
Calories: 318kcal
Ingredients
- 8 ounces cream cheese softened and cubed
- 16 ounces refried beans
- 16 ounces jar salsa
- 1 ounce package taco seasoning mix
- 1 pound ground beef browned and drained
- 1 onion diced
- 15 ounce can nacho cheese
- 10 ounce can tomatoes with green chilies
- 1 cup cheddar cheese shredded
Instructions
- Heat a skillet on medium heat and cook the lean ground beef and onion until the beef is browned.
- Drain grease and transfer to slow cooker.
- Sprinkle the taco seasoning on top of the ground beef.
- Layer the remaining ingredients; cheese cheese, refried beans, salsa, tomatoes with green chilies, and nacho cheese.
- Place the lid on the slow cooker and cook on LOW for 1 ½ hours.
- Remove the lid, give the mixture a good stir, add the cheddar cheese to the top, and cook for another 15 minutes until the cheese is melted.
- Serve with your favorite toppings.
- Store leftovers in an airtight container.
Notes
Adjust the heat in this recipe by adding hot salsa instead of medium salsa and add in jalapenos for texture and kick.
Nutrition
Serving: 1serving | Calories: 318kcal | Carbohydrates: 14g | Protein: 14g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 1096mg | Potassium: 290mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1000IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg
