Slow Cooker Taco Dip (w/ Ground Beef!)
Developed and tested by Robyn Conley Downs
on Nov 14, 2022 (last updated Nov 13, 2025) 
This ultra-easy slow cooker taco dip recipe is made with ground beef, cream cheese, Rotel and cheese; making for the easiest and tastiest warm taco dip you’ve ever had. Trust me, make this and watch your friends and family absolutely devour it in no time flat!
5 star review
“Made this as a Thanksgiving day snack for my family. I expected to take some home with me, but no luck! It went SO quickly, and to rave reviews. It was a relief having such an easy, delicious snack to put out during the daytime. It’s already been requested for next year’s pre-dinner spread!”
– Jennifer
Creamy & Hearty This Warm Taco Dip is It!
Whether it’s for game day, the holidays, an impromptu get-together, or just a weeknight-in, trust me when I say that you NEED this easy slow cooker taco dip in your life! Since it comes together as an easy slow cooker beef recipe, it’s one of my go-tos to make anytime I need to feed a crowd quickly & easily.
I make mine with hearty ground beef, Rotel (diced tomatoes with green chili), cream cheese, shredded cheese, and Mexican-inspired spices for a super satisfying, flavorful creamy, cheesy dip.
We love it served with just some corn chips on the side, and topped with chopped green onion & fresh tomatoes, but it’s so delicious warm straight out of the crock pot, you really don’t need anything to serve with it other than a big bag of corn chips.
It’s honestly perfect for the holidays (hello easy Thanksgiving or Christmas appetizer!), and just like my cottage cheese ground beef queso, I love making a big batch for watching the big game, too.
Make it Dairy-Free
I tested this recipe with both traditional and dairy-free cream cheese and cheese. Both work equally well, so if you want to make this dairy-free, just be sure to use dairy-free cream cheese and dairy-free cheese!
Testing Notes for the Best Crockpot Taco Dip
- Ground beef: I used lean ground beef but the type of ground beef is up to you, either a 95% lean ground beef or traditional 80% lean ground beef will work. The extra fat from an 80% lean ground beef will lend extra flavor but you may want to drain a little of the extra grease from the pan before adding to your slow cooker.
- Rotel: I love the extra flavor that the canned fire roasted tomatoes with green chilies add to this warm cheese and beef dip. For a completely mild version, replace the tomatoes with green chilis with regular diced tomatoes.
- Cream cheese: You can use either traditional or dairy-free cream cheese, both will work great in this recipe. Wait to add it until the end, the heat from the dip will melt it fully and create such a creamy, delicious texture.
- Shredded Mexican cheese blend: This is typically a blend of four cheeses – including Monterey Jack, Cheddar, Queso Quesadilla and Asadero cheeses, so it’s a great shortcut ingredient. You could also use just all of one type of cheese that you like, for instance all Monterey Jack cheese. Or even a dairy-free cheese will work.
- Lime juice: Don’t skip the lime juice, as it adds a much needed acid to “wake up” the flavors at the end of the long cooking time!
- Hot sauce: I love the little bit of heat and acidity that hot sauce adds to this recipe. If you like things more on the spicy side, add more hot sauce to taste. Or simply omit it altogether if you’re sensitive to heat.
Easy Slow Cooker Taco Dip (w/ Ground Beef!)
Ingredients
- 1 pound lean ground beef
- ½ teaspoon ground cumin
- 1 teaspoon granulated garlic powder
- ½ teaspoon chili powder
- 1 teaspoon kosher salt, divided
- 2 (15-ounce) cans Rotel (diced tomatoes with green chili)
To Add at the End
- 8 ounces cream cheese
- 1 cup Mexican shredded cheese blend
- 1 tablespoon fresh lime juice
- Hot sauce to taste
Optional Serving Suggestions:
Equipment
Instructions
- Heat a medium skillet over medium high heat. Add the beef, breaking apart with a spoon. Sprinkle with cumin, garlic powder, chili powder, and ½ salt, stirring to combine. Cook until browned, about 5 minutes.
- Drain any excess grease, then carefully transfer the cooked beef mixture to a 6-quart slow cooker. Add the diced tomatoes with green chili and ½ teaspoon salt, string to combine.
- Cover and cook on high for 2-3 hours, or low for 4-5 hours, or until the beef is very tender.
- Add the cream cheese and cheese, stirring until melted and well incorporated. Add the lime juice and stir again. Taste and add additional salt or hot sauce if desired.
- Turn the slow cooker to warm and serve. If making ahead, store the cooled tip covered and refrigerated for 3-5 days. To serve, add back to the slow cooker, and reheat on low for 1-2 hours.
Notes
- Serving suggestions: Corn chips, chopped green onion, chopped tomatoes.
- For dairy-free: Use a dairy-free cream cheese and dairy-free shredded cheese.
Made this as a Thanksgiving day snack for my family. I expected to take some home with me, but no luck! It went SO quickly, and to rave reviews. It was a relief having such an easy, delicious snack to put out during the daytime. It’s already been requested for next year’s pre-dinner spread!
Love that, Jennifer! So happy to hear it was a hit and an easy one at that!
I no longer have a slow cooker, do you think it would work in a dutch oven in the normal oven?
I haven’t tested it, but you could definitely give it a try. If you test it out let us know how it turns out!
Was wondering if this is possible to make with vegan meat crumbles (quorn brand) or if it could be made with ground chicken or ground turkey? Hoping to make a vegan version for a family member and a beef alternative for some non beef eaters.
Yes, it will definitely work with ground turkey or ground turkey! I haven’t tested with vegan meat crumbles, and am not as familiar with how they’d hold up in the slow cooker. I think you could just saute, then add the the slow cooker with the tomatoes and warm for 30-60 minutes on high before adding the vegan cream cheese and cheese. If you give it a try let me know how it turns out!