This post contains sponsored content but opinions are 100% my own.
Football season means awesome appetizers and hot dips with crunchy chips. And… if that dip has a southwestern flavor… BOOM! More power to ya! That’s why I created this hot taco dip recipe.
Yes, I have had other taco dip. Yes, some of them are heated in the oven. Yes, they have lovely layers of goodness that send my tastebuds into overdrive but… read this…
I AM LAZY.
I needed a taco dip recipe that I could dump in the crock pot and go. Leave it heating for a couple of hours and DONE.
I love serving this hot taco dip with a mini salad bar and a variety of chips.
Pour this cheesy taco dip over nacho chips, corn chips, scoops… whatever you love. Then, add some fun toppings like tomatoes, shredded lettuce, sliced black olives, chunks of avocado, a dollop of sour cream, and a drizzle of lime juice.
You could make a meal of it! (Might not be my best idea but you know what I mean.) It’s delicious with piles of fun toppings, but then again…
If that is too much work for lazy people like me, just eat the dip straight from the crock pot. No plates required.
Hot Taco Dip Recipe
- 1 large loaf Velveeta diced
- 1 8 ounce package cream cheese, diced
- 2 10 ounce cans Rotel
- 1 can 10 to 15 ounces refried beans
- 1 packet taco seasoning 2 packets if you like it full of spice
- 1 pound ground beef browned and drained
- Dump all ingredients into your slow cooker.
- Cover and cook on low for about two to three hours until the cheese is melted.
- Stir together well and serve.
- Optional: add milk to make the dip thinner