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Crockpot Taco Dip

5 from 1 vote

This easy Crockpot Taco Dip is the ultimate slow cooker appetizer—hearty, cheesy, and full of flavor! Made with ground beef, refried beans, salsa, and taco seasoning, it’s an easy, crowd-pleasing dip, perfect for game day eats!

Prep Time: 5

Cook Time: 2 7

Total Time: 2 12

Yield: 12 servings

Course: Appetizer, Dip

Cuisine: mexican inspired, Mexican-American

Equipment

Slow Cooker

Ingredients

1 pound 93% ground beef
15-ounce can fat-free refried beans
1 ½ cups jarred chunky salsa (15.5 ounce jar such as tostitos, mild or medium)
1-ounce packet taco seasoning (or 2 tablespoons + 1½ teaspoons of my homemade taco seasoning)
1 ½ cups Colby-Jack cheese ( or cheddar, freshly grated )

Toppings:

1 medium haas avocado (diced (4 ounces))
1 medium tomato (seeded and diced)
¼ cup chopped cilantro
¼ cup scallions (sliced)
Tortilla chips and crudités (for serving)

Instructions

Heat a large non stick skillet over medium high heat. Add the ground beef to the pan and break the meat up into small pieces. Cook, stirring occasionally, until the meat is cooked through, about 7 minutes. Remove from heat.
Add the browned meat, refried beans, salsa, and taco seasoning to a 4-6 quart slow cooker. Stir to evenly combine. Top with cheese the cover and cook on low for 2 to 3 hours, until the dip is bubbly and the cheese is melted (You can also add the cheese the last 10 minutes before serving so it's melty and doesn't harden as it sits).
Serve warm directly from the slow cooker. When ready to serve, add your toppings. Top with tomato, avocado, scallions and chopped cilantro. Serve with tortilla chips and crudités.

Notes

Nutrition

Serving: 1/3 cup dip and toppings, Calories: 176.5kcal, Carbohydrates: 10.5g, Protein: 13.5g, Fat: 9g, Saturated Fat: 4.5g, Cholesterol: 39mg, Sodium: 681.5mg, Fiber: 3g, Sugar: 2g

- WW Points: 3

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