Crockpot Chili Cheese Taco Dip

Beef and Bean Dip
Diana Rattray
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: About 4 Cups (8 Servings)

Gameday dishes or party dips are always a good trick to have under your cook's hat. Last-minute gatherings, or family holiday parties that require a lot of food, are also great excuses to make this delicious and decadent dip. Because you don't have to be on top of the stove mixing and stirring, this is an ideal recipe for when you need an appetizer to distract your guests while dinner is underway.

With just a few ingredients – good quality ground beef, Mexican Velveeta, and canned chili – you can wow your guests. Serve with fresh bread, corn chips, or pita chips. Although the chili gives it a lot of flavor, try adding taco seasoning to taste, along with chopped green chile peppers or jalapeño peppers. Chopped onions are also a great addition.

Ingredients

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

Steps to Make It

  1. Gather the ingredients.

  2. In a large pan, brown the beef in olive oil. Drain well and transfer to a slow cooker.

  3. Add chili and cheese to the ground beef and stir to blend.

  4. Cover and cook on low until cheese is melted, about 1 to 1 1/2 hours, stirring occasionally to blend ingredients.

  5. Serve hot from the slow cooker.

  6. Serve with tortilla chips, pita chips, naan, or fresh bread.

  7. Enjoy!

What Else to Do With My Dip?

What if you made a whole lot of chili cheese taco dip and now you're left with a lot of it and no people to feed? Here are a few ideas to repurpose the dish and make it into something new:

  • Velveeta Lasagna: Use the dip as a lasagna filler using additional ground beef or pork. Add chopped tomatoes and vegetables of your choice to add volume to the filling. Top with shredded Monterrey Jack cheese and bake until hot and crispy on top.
  • Nacho Extravaganza: Place 4 cups of corn tortillas in a semi-deep bowl. Reheat the dip, adding 1 cup of heavy cream, 1 tablespoon of taco seasoning (if you didn't use when making the dip), 1/2 cup of bacon bits, and 1 cup of shredded Cheddar cheese. Add chicken broth as needed to allow the mixture to be easily stirred. Pour the cheese dip on top of the tortillas and garnish with chopped green onions.
  • 3-Cheese Sandwich: Preheat the oven to 350 F. Cut open a fresh baguette lengthwise and place it on a baking pan. Add a generous amount of the dip on both sides, slices of Gruyere cheese, and Havarti. Bake for 15 minutes until the cheeses have melted. Take out of the oven, close the baguette and slice into 3 big sandwiches. Serve with a green salad and fries.
  • Mexican Omelet: Brown onions, peppers, and garlic in olive oil. Scramble 6 eggs for a 4 person omelet, and pour the egg mixture on top of the vegetables. Lower the temperature to medium-low and let cook until golden underneath. Flip and cook on the other side. Use 1 cup of the dip to cover the omelet. Garnish with fresh cilantro and serve with warm flour tortillas, halved limes, and slices of avocado.

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