Slow Cooker Taco Dip Recipe
This Slow Cooker Taco Dip is a delicious and easy-to-make appetizer featuring layers of seasoned ground beef, refried beans, nacho cheese, and a zesty blend of corn, tomatoes, and peppers. Perfect for parties or casual gatherings, it slow cooks to meld flavors beautifully and is served warm with tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 4 hours on low or 2 hours on high
- Total Time: 4 hours 15 minutes (low heat) or 2 hours 15 minutes (high heat)
- Yield: Approximately 8 servings 1x
- Category: Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
Meat and Seasoning
- 1 white onion (diced)
- 1 Pound ground beef
- 1 Packet taco seasoning (1-Ounce)
- 1 Tablespoon pepperoncini juice (from the can)
Beans and Cheese
- 1 Can refried beans (16-Ounce)
- 1 Can nacho cheese (14-Ounce)
Vegetables and Mix-Ins
- 1 Can fiesta corn (15-Ounce, drained)
- 1 Can tomatoes and green chiles (10-Ounce)
- 2 Tablespoons pickled jalapenos (sliced)
- 1 Cup pepperoncini (canned, sliced)
- 3 chipotle peppers (dried)
Other
- 1 Cup mayonnaise
- ¼ Cup taco sauce
- 1 Tablespoon cilantro (chopped)
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat until hot.
- Sauté onions: Add the diced onions to the skillet and sauté for 5 minutes until soft and translucent.
- Brown the ground beef: Add the ground beef to the skillet, breaking it apart as it cooks until browned evenly.
- Season the meat: Sprinkle the taco seasoning evenly over the beef and stir in the pepperoncini juice. Cook for about 5 minutes until the seasoning dissolves and the flavors combine.
- Drain excess liquid: Drain the liquid from the cooked beef mixture to avoid sogginess in the dip.
- Prepare the slow cooker: Lightly spray the slow cooker with non-stick cooking spray to prevent sticking.
- Layer refried beans: Spread the canned refried beans evenly at the bottom of the slow cooker.
- Add nacho cheese: Pour and spread the nacho cheese over the refried beans in an even layer.
- Top with taco meat: Evenly layer the seasoned ground beef on top of the cheese.
- Mix the toppings: In a medium bowl, combine the drained fiesta corn, tomatoes with green chiles, pickled jalapenos, sliced pepperoncini, mayonnaise, and taco sauce. Mix thoroughly and spread this mixture evenly over the taco meat in the slow cooker. Smooth the surface with a spatula for an even layer.
- Add dried chiles and garnish: Place the dried chipotle peppers and a few slices of pepperoncini on top of the dip for extra flavor infusion during cooking.
- Cook the dip: Cover the slow cooker and cook on low for 4 hours or on high for 2 hours to allow flavors to meld and the dip to heat through.
- Finish and serve: Remove the dried chipotle peppers and garnish with chopped cilantro. Serve the warm dip immediately with tortilla chips.
Notes
- You can adjust the spiciness by adding more or fewer chipotle peppers and jalapenos.
- For a vegetarian version, substitute ground beef with seasoned cooked lentils or textured vegetable protein.
- This dip can be kept warm on the slow cooker ‘keep warm’ setting for up to 2 hours before serving.
- If you prefer a thicker dip, drain excess liquids thoroughly from canned ingredients before layering.
- Use low-fat sour cream in place of mayonnaise for a lighter option.
Keywords: slow cooker taco dip, taco dip recipe, easy party dip, layered taco dip, Mexican appetizer, slow cooker recipes
Find it online: https://jedentaglecker.com/slow-cooker-taco-dip-recipe/
