Crockpot Taco Dip

This Crockpot Taco Dip is the ULTIMATE taco dip! It’s cheesy, full of flavor, and super simple. It can be made in the oven as well.

It’s October and there is definitely a nip to the air here. I live in the South so my nip in the air may be a little different than what you call a nip in the air. But whenever the weather starts to turn colder and the leaves begin to change, it really makes me want to pull out my crockpot. There’s a good reason, after all, that so many folks call October ‘Crocktober’.

I’ve been making all sorts of things in my slow cooker lately but today I’m going to share with you my deliciously easy Crockpot Taco Dip recipe.

This recipe is as simple as can be and lip smacking good too. I love it so much that I could eat a bowl of it with a spoon and not dip a thing in it!

What ingredients do I need to make this Crockpot Taco Dip?

It’s a short list.

You can get the printable recipe at the bottom of this post. There is also a video tutorial of Mrs Happy Homemaker making this recipe right above the printable recipe.

Here’s your cast of ingredients!

For the dip:

• 1 pound ground chuck
• 1 medium to large yellow or red onion, chopped
• 2 poblano peppers, seeded and minced
• 1-2 jalapeno peppers, seeded and minced (or leave out if you don’t like spice)
• 1/2 cup low sodium beef broth
• 2 tbsp cornstarch
• 1oz packet of taco seasoning mix
• 2 (10oz) cans of diced tomatoes with green chilies (such as Rotel)
• 2 cups shredded cheddar cheese or Mexican blend cheese – pepper jack & mont. jack are also good

You will also want a few things to garnish the dip with once it’s done cooking.

I used:

• sour cream
• chopped cilantro
• sliced black olives
• chopped tomatoes (yellow tomatoes in the picture, love the color of them!)

You can also top with salsa or any other of your favorite toppings/garnishes!

I can’t eat/don’t like spicy foods – can I still make this?

Yes! You can leave out the jalapeno completely. Poblano peppers are also used in this recipe but they are only mildly spicy and sometimes not even mildly. I honestly can’t taste the heat at all in a poblano. You can opt to just use one poblano pepper instead of two – or you can leave them out completely if you can’t eat peppers at all.

How do I prepare this Crockpot Taco Dip?

It’s so easy! Deliciously easy 😉

In a large skillet over medium heat, add your ground beef and break apart. I love this tool to break up my ground meat in the pan. Let it cook for a couple of minutes and then add your onion, jalapeño (if using), & poblanos. Cook until the meat is cooked through and drain the grease from the meat and onion/pepper mixture.

To your crockpot – add your cooked ground beef and onion mixture, beef broth, cornstarch, taco seasoning, & diced tomatoes with green chilies (un-drained) and stir to combine.

Cook in your crockpot on high for 3 hours OR on low for about 5 hours. Remove the lid and give it a good stir, then top it with 1-3/4 cups of shredded cheese and stir it in. I like to use sharp cheddar but Mexican blend is good and so is pepper jack and Monterey Jack cheese. Queso is delicious as well! Sprinkle on about 1/4 cup more over top. Put the lid back on the slow cooker and let it cook for another 10 or so minutes, or until the cheese is melted over top.

Now, top the dip with your toppings. I used sour cream, chopped cilantro, chopped yellow tomatoes, & sliced black olives.

Can I make this taco dip in the oven?

Yes! Here’s how:

Preheat your oven to 350 degrees. Cook your beef, onion, and pepper mixture as in the steps above. Use an oven safe skillet to save on dirty dishes. After draining, return the beef mixture to the skillet (or a casserole dish). Add beef broth, cornstarch, taco seasoning, diced tomatoes with green chilies, and half of the cheese – stirring to combine.

Sprinkle the top with the remaining cheese and cover loosely with foil. You can spray the inside of the foil with a little nonstick cooking spray if you like to keep the cheese from sticking to it. Bake for 20-25 minutes or until bubbly and the cheese is melted. Garnish and serve.

Serve with chips, or whatever else you desire – and dip away!

This stuff is so good, you could even eat it with a spoon. It actually even makes a really good burrito or burrito casserole filling too.

My personal favorite to dip with this though? That would be Fritos scoops. Yum!