Crock Pot Taco Dip
This creamy, flavorful taco dip loaded with your favorite toppings is made in the Crock Pot. It’s a great stress-free, budget-friendly appetizer to serve at parties.
A cheesy dip is the key to any great get together, no matter the occasion. I’m fond of serving smoked queso, but lately making taco dip in the crock pot has been my favorite.
It’s a flavorful dip that’s a mouthwatering fiesta of ground beef, gooey cheese, zesty tomatoes and chilis, as well as all the taco fixings you can dream of.
My favorite part is that it’s the ultimate set it and forget it appetizer – your slow cooker does all the hard work! I love that while I’m chatting away with guests, it’s keeping the dip warm and bubbly.
It’s a favorite of mine to serve at game day parties because it’s budget-friendly and a single batch easily serves a crowd. I always have some tortilla chips and tortillas on the side.
Though I have to admit, I’ve caught a guest or two dipping their mozzarella sticks and buffalo chicken tenders in it instead of using tortilla chips.
So, I’d say the dipping possibilities are as endless as your imagination!
- Ground Beef – I use ground beef, but you could substitute ground turkey, sausage, or chorizo.
- Evaporated Milk – This helps make the creamy queso. You could use whole milk instead.
- Cheese – I used freshly grated colby jack cheese.
- Cornstarch – This helps to make the queso smooth and creamy.
- Rotel – Rotel is available in different heat levels, so be sure to choose the right one to suit your personal preference.
- Cream Cheese – Use full-fat cream cheese for best flavor.
- Taco Seasoning – Use homemade or your favorite store-bought taco seasoning.
- Toppings – I like to top this dip with additional shredded cheese, diced tomatoes, sliced olives, and green onions or cilantro.
How To Make
Brown the ground beef in a skillet.
Add 1.5 cans of the evaporated milk to a small saucepan over medium heat. Add the shredded cheese and stir until melted.
Mix the remaining evaporated milk & cornstarch together. Pour into the cheese and stir until the sauce begins to thicken. Remove from heat.
Add the beef, Rotel, cream cheese, and taco seasoning to your crock pot.
Pour the queso over the top. Stir to combine. Place the lid on top and cook on “low” for about 90 minutes, stirring occasionally.
When the cream cheese has melted and the dip is hot, it is ready to serve.
Add your favorite toppings. If using shredded cheese, put it on top first, then place the lid back on your slow cooker for about 10 more minutes – or until cheese has melted.
- Making the cheese sauce before adding to the slow cooker will ensure that it is thick and creamy.
- Cook on low so the cheese doesn’t scorch.
- You can drain the can of Rotel if you want a thicker dip.
How to store
Store any leftovers in an airtight container in the fridge up to 4 days.
How to reheat
Place leftover taco dip in a sauce pan and heat over medium low heat, stirring often until heated through.
Alternatively, place it in your crock pot on the “low” setting. Stir occasionally. Allow 60-90 minutes to warm up.
Yes! At the stage you add all of the ingredients to the slow cooker, instead just combine them in a pot and cook over medium-low heat, stirring often, until the cream cheese has melted and the dip is heated through.
Yes, you can make the taco dip up to 3 days in advance. Refrigerate it in an airtight container. When ready to serve, add it to your slow cooker on “low”.
This dip cannot be frozen. Milk and cheese products often separate after being frozen.
1 pound ground beef or sausage
2 cans (12 ounce) evaporated milk
4 1/2 cups freshly grated colby jack cheese, divided
2 tablespoons cornstarch
1 (10 ounce) can Rotel
1 (8 ounce) block cream cheese
2 tablespoons taco seasoning
Garnishes: black olives, diced tomatoes, cilantro
Chips, for serving
Cook the beef in a pan over medium heat until no longer pink.
In a small pan, heat 1.5 cans of the milk over medium heat until very hot but not boiling. Add 4 cups of shredded cheese (reserve 1/2 cup for later) and stir until melted.
Mix the remaining milk and the cornstarch together and pour into the cheese and stir until the sauce begins to thicken, then remove from the heat.
Add the beef, Rotel, cream cheese, and taco seasoning to a slow cooker, then pour over the cheese sauce and stir.
Place the lid on the slow cooker and set on low for 90 minutes, stirring occasionally. When the cream cheese has melted and the dip is hot, it is ready.
Add the remaining half cup shredded cheese to the top of the dip and place the lid back on. Cook another 10 minutes, until cheese is melted. Add any other desired toppings and switch to “keep warm” to serve.