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CrockPot Taco Dip Recipe
This CrockPot Mexican Dip recipe is soooo delicious!!! It’s super easy to throw together too!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Appetizer
Cuisine:
Mexican
Servings:
9
servings
Author:
Holly
Equipment
Crockpot
Skillet
Ingredients
½
pound
ground beef
1
small
onion
finely diced
½
teaspoon
garlic
minced
1
pound
velveeta
cut in ½" cubes
1
tablespoons
jalapeno peppers
finely diced
1
tablespoon
taco seasoning
10
ounces
rotel tomato & chiles
1 can
1
green onion
optional
Instructions
Brown ground beef and cook with onions and garlic. Drain grease.
Add 2 tablespoons of water. Stir in jalapeños and taco seasoning and cook over medium heat for 10 minutes.
Transfer the mixture to a 4-quart crock pot and top with cubed Velveeta and Rotel tomatoes.
Cook over low heat for 1-1.5 hours and reduce to warm.
Garnish with sliced green onions and serve with tortilla chips.
Notes
Adjust the spice level by adding or reducing jalapenos or using mild/spicy Rotel tomatoes.
Stir occasionally to ensure even cooking.
Customize toppings like green onions, diced tomatoes, or sour cream.
Serve with sturdy tortilla chips.
Keep the dip warm in a slow cooker with a warm setting.
Nutrition
Calories:
153
kcal
|
Carbohydrates:
7
g
|
Protein:
15
g
|
Fat:
6
g
|
Saturated Fat:
4
g
|
Cholesterol:
36
mg
|
Sodium:
830
mg
|
Potassium:
309
mg
|
Sugar:
5
g
|
Vitamin A:
555
IU
|
Vitamin C:
4.5
mg
|
Calcium:
299
mg
|
Iron:
0.9
mg