Slow Cooker Taco Dip (Ground Beef)
Developed and tested by Robyn Conley Downs
on Nov 14, 2022 (last updated May 22, 2026) 
Made with ground beef, cream cheese, and Rotel, this slow cooker taco dip melts down into a warm, creamy, crowd-pleasing appetizer with almost no effort. It comes together with a short list of pantry ingredients and skips the Velveeta, making it perfect for game day, holiday gatherings, or anytime you need to feed a crowd!
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
My Favorite Cheesy Taco Dip with Cream Cheese!
Okaaaay, this slow cooker taco dip is the appetizer I bring to every party, because it disappears in MINUTES and could not be easier to throw together! You brown the ground beef, add it to the crockpot with Rotel, and stir in cream cheese and shredded cheese at the end for a warm, creamy, scoopable dip. I love that it leans on cream cheese instead of Velveeta, which keeps it feeling like real food while still melting down into that irresistibly creamy texture everyone goes back for.
A couple of notes from testing that I want to pass along. First, wait to add the cream cheese and shredded cheese until the very end, after the beef has cooked low and slow with the tomatoes. The residual heat melts them perfectly without any risk of the dairy splitting or turning grainy! Second, don’t skip the squeeze of fresh lime juice at the finish, because it wakes up all the flavors after the long cook time and keeps the rich, cheesy dip from tasting flat.
This dip holds beautifully on the warm setting, which is exactly why it’s such a good party recipe. You can also make it ahead, refrigerate it for a few days, then reheat it right in the slow cooker so it’s hot and melty when guests arrive. Serve it with a big bag of corn chips for scooping, and for another crowd-pleasing dip to set out alongside it, my cottage cheese queso is a higher-protein option that goes fast too. Round out the spread with a bowl of my 4-ingredient guacamole for scooping and topping. YUM!
Robyn’s Testing Notes Crockpot Taco Dip
- For a milder, family-friendly version, swap the Rotel for plain diced tomatoes; for more heat, leave the Rotel in and add extra hot sauce to taste (highly recommended!).
- Either 95% lean or traditional 80% lean ground beef works here; the higher-fat blend adds more flavor, just drain off the excess grease before it goes into the slow cooker.
- Make it dairy-free by using dairy-free cream cheese and dairy-free shredded cheese, both melt down just as well in this dip.
- Use a shredded Mexican cheese blend for the easiest melt and best flavor, or shred your own from a block of Monterey Jack or cheddar for an even creamier texture.
Easy Slow Cooker Taco Dip (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.
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!