Easy Slow Cooker Taco Dip (Ground Beef)

This slow cooker taco dip is made with ground beef, cream cheese, and Rotel for a warm, melty game day crowd-pleaser, no Velveeta required.

Course Appetizer, Snack

Cuisine American, Mexican

Diet Gluten Free

Keyword comfort food, crockpot taco dip, easy, party food, Slow Cooker, taco dip

Prep Time 10

Cook Time 2

Total Time 2 8

Servings

Calories 154

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.