Easy Slow Cooker Taco Dip (w/ Ground Beef!)
This ultra-easy slow cooker taco dip recipe is made with ground beef, cream cheese, Rotel and cheese; making for the easiest and tastiest taco dip you've ever had. Trust me, make this and watch your friends and family absolutely devour it in no time flat.
Equipment
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:
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.
Nutrition
Serving: 1 (of 12) | Calories: 154kcal | Carbohydrates: 2g | Protein: 12g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 237mg | Potassium: 176mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 1mg
