Slow Cooker Taco Dip Recipe
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.
- 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
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
- Heat skillet: Heat a large skillet over medium-high heat to prepare for sautéing the onions.
- Sauté onions: Add the diced onions to the hot skillet and sauté for 5 minutes until they soften, enhancing their sweetness and flavor.
- Add ground beef: Add the ground beef to the onions, breaking it apart as it cooks. Brown the meat evenly over medium-high heat.
- Season meat: Sprinkle the taco seasoning evenly over the browned beef and onions, stirring to coat thoroughly.
- 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.
- Drain beef liquid: Once cooked, drain any excess liquid from the beef mixture to avoid sogginess in the dip.
- Prepare slow cooker: Lightly spray the inside of the slow cooker with non-stick cooking spray to prevent sticking.
- Layer refried beans: Spread the 16-ounce can of refried beans evenly on the bottom of the slow cooker as the first layer.
- Layer nacho cheese: Pour the 14-ounce can of nacho cheese over the refried beans, spreading it evenly to create the second layer.
- Layer taco meat: Evenly distribute the seasoned ground beef mixture over the nacho cheese layer.
- 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.
- 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.
- 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.
- 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
Find it online: https://cookwithruby.com/slow-cooker-taco-dip-recipe/
