Crockpot Chili Cheese Taco Dip

Beef and Bean Dip
Diana Rattray
  • 70 mins
  • Prep: 10 mins,
  • Cook: 60 mins
  • Yield: About 4 Cups (8 servings)
Ratings (9)

This taco dip is a simple 3-ingredient recipe made with ground beef, Mexican Velveeta, and canned chili. The chili gives it flavor, but feel free to add some taco seasoning, to taste, along with chopped green chile peppers or jalapeno peppers, or chopped onion.

Related Recipe: Best Ever Chili Cheese Dip

What You'll Need

  • 1 pound ground beef
  • 1 can chili (no beans)
  • 1 pound mild Mexican Velveeta cheese (cubed or shredded)

How to Make It

  1. Brown hamburger; drain well and transfer to slow cooker. Add chili and cheese to the ground beef and stir to blend.
  2. Cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.
  3. Serve hot from the slow cooker.
  4. Serve the dip warm with tortilla chips.


Nutritional Guidelines (per serving)
Calories 338
Total Fat 13 g
Saturated Fat 7 g
Unsaturated Fat 3 g
Cholesterol 74 mg
Sodium 952 mg
Carbohydrates 22 g
Dietary Fiber 5 g
Protein 33 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)