Slow Cooker Taco Dip Recipe

Introduction

Slow Cooker Taco Dip is a flavorful and easy-to-make party favorite. Packed with seasoned ground beef, creamy layers, and spicy accents, it’s perfect for gatherings or game day snacking. This warm dip pairs perfectly with tortilla chips and takes just a few simple steps to prepare.

Ingredients

• 1 white onion, diced
• 1 pound ground beef
• 1 packet taco seasoning (1 ounce)
• 1 tablespoon pepperoncini juice (from the can)
• 1 can refried beans (16 ounces)
• 1 can nacho cheese (14 ounces)
• 1 can fiesta corn (15 ounces, drained)
• 1 can tomatoes and green chiles (10 ounces)
• 2 tablespoons pickled jalapenos, sliced
• 1 cup pepperoncini, canned and sliced
• 1 cup mayonnaise
• ¼ cup taco sauce
• 3 dried chipotle peppers
• 1 tablespoon chopped cilantro

Instructions

1. Step 1: Heat a large skillet over medium-high heat.
2. Step 2: Add the diced onions to the skillet and sauté for 5 minutes until softened.
3. Step 3: Add the ground beef to the skillet, break it apart, and brown thoroughly.
4. Step 4: Sprinkle the taco seasoning evenly over the beef, then pour in the pepperoncini juice. Stir to dissolve the seasoning and cook for about 5 minutes.
5. Step 5: Drain any excess liquid from the cooked beef mixture.
6. Step 6: Lightly spray the slow cooker with non-stick cooking spray. Spread the refried beans evenly on the bottom.
7. Step 7: Pour the nacho cheese over the refried beans and spread into an even layer.
8. Step 8: Add the taco meat on top of the cheese layer.
9. Step 9: In a medium bowl, combine the drained fiesta corn, tomatoes and green chiles, pickled jalapenos, sliced pepperoncini, mayonnaise, and taco sauce. Mix well.
10. Step 10: Spread the corn and mayo mixture evenly over the taco meat and smooth the surface with a spatula.
11. Step 11: Add the dried chipotle peppers and a few slices of pepperoncini on top of the dip.
12. Step 12: Cover and cook on low for 4 hours or on high for 2 hours.
13. Step 13: Remove and discard the chipotle peppers. Garnish the dip with chopped cilantro.
14. Step 14: Serve warm with tortilla chips for dipping.

Tips & Variations

• For extra heat, leave some seeds in the pickled jalapenos or add a dash of hot sauce to the mayo mixture.
• Use ground turkey or chicken as a leaner alternative to ground beef.
• Swap out mayonnaise for sour cream if you prefer a tangier flavor.
• Make it vegetarian by substituting the ground beef with cooked lentils or a plant-based meat alternative.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a covered pan on low heat until warmed through. Stir well before serving to redistribute the layers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dip without a slow cooker?

Yes, you can layer the ingredients in an oven-safe dish and bake at 350°F (175°C) for about 30-40 minutes until heated through and bubbly.

Can I make this dip ahead of time?

Absolutely. Assemble the dip in the slow cooker insert, cover it, and refrigerate overnight. When ready, cook it on low for 4 hours or high for 2 hours as usual.

Slow Cooker Taco Dip Recipe

Print Recipe

★★★★★

4.7 from 103 reviews

This Slow Cooker Taco Dip is a rich and flavorful layered appetizer perfect for parties or game day. Ground beef seasoned with taco spices is combined with creamy refried beans, nacho cheese, fiesta corn, and a zesty mix of tomatoes, jalapenos, and pepperoncini. Slow cooked to meld all the flavors, this dip is topped with fresh cilantro and served warm with crunchy tortilla chips.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 4 hours (slow cooker, low) or 2 hours (slow cooker, high)
• Total Time: 4 hours 15 minutes
• Yield: Approximately 8 servings 1x
• Category: Appetizer
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 white onion, diced
• 1 Pound ground beef
• 1 Packet taco seasoning (1-Ounce)
• 1 Tablespoon pepperoncini juice (from the can)
• 1 Can refried beans (16-Ounce)
• 1 Can nacho cheese (14-Ounce)
• 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)
• 1 Cup mayonnaise
• ¼ Cup taco sauce
• 3 chipotle peppers (dried)
• 1 Tablespoon cilantro, chopped

Instructions

1. Heat skillet: Heat a large skillet over medium-high heat to prepare for sautéing the onions.
2. Sauté onions: Add the diced onions to the hot skillet and sauté for 5 minutes until they soften, enhancing their sweetness and flavor.
3. Add ground beef: Add the ground beef to the onions, breaking it apart as it cooks. Brown the meat evenly over medium-high heat.
4. Season meat: Sprinkle the taco seasoning evenly over the browned beef and onions, stirring to coat thoroughly.
5. Add pepperoncini juice: Pour in 1 tablespoon of pepperoncini juice and stir well, cooking for about 5 minutes until the seasoning dissolves into the mixture.
6. Drain beef liquid: Once cooked, drain any excess liquid from the beef mixture to avoid sogginess in the dip.
7. Prepare slow cooker: Lightly spray the inside of the slow cooker with non-stick cooking spray to prevent sticking.
8. Layer refried beans: Spread the 16-ounce can of refried beans evenly on the bottom of the slow cooker as the first layer.
9. Layer nacho cheese: Pour the 14-ounce can of nacho cheese over the refried beans, spreading it evenly to create the second layer.
10. Layer taco meat: Evenly distribute the seasoned ground beef mixture over the nacho cheese layer.
11. Mix and layer vegetable mixture: In a medium bowl, combine the drained fiesta corn, tomatoes with green chiles, sliced pickled jalapenos, sliced pepperoncini, mayonnaise, and taco sauce. Mix well and spread this mixture evenly over the taco meat layer. Smooth the surface with a spatula for an even top.
12. Add chipotle peppers and garnish: Place the 3 dried chipotle peppers and a few slices of pepperoncini on top of the vegetable mixture for added smoky flavor.
13. Cook dip: Cover the slow cooker and cook on low for 4 hours or on high for 2 hours, allowing all layers to meld and flavors to develop.
14. Finish and serve: Remove the chipotle peppers and discard them. Garnish the dip with chopped fresh cilantro. Serve warm with crunchy tortilla chips for dipping.

Notes

• For spicier dip, leave some seeds in the chipotle peppers or add extra jalapenos.
• Use low-fat mayonnaise or cheese options for a lighter version.
• This dip can be prepared a day ahead; just refrigerate after assembling and cook before serving.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated in the slow cooker or microwave.
• Serve with an assortment of chips like corn, tortilla strips, or even veggie sticks for dipping variety.

Keywords: slow cooker taco dip, taco dip recipe, party appetizer, game day dip, layered dip, Mexican dip