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Cheesy Crockpot Taco Dip served in a blue bowl with a side of chips
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Crockpot Taco Dip

You can serve this Crockpot Taco Bean Dip right out of the slow cooker, keeping it warm for as long as you need. Perfect for Cinco de Mayo!
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  • 1 lb ground beef or 1 bag of vegetarian crumbles
  • 3 cups shredded chedder cheese
  • 4 oz cream cheese cubed
  • 1 can 15 oz of diced tomatoes, undrained
  • 1 16 oz jar of salsa
  • 1 16 oz container sour cream
  • 1 16 oz can refried beans
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp salt
  • 1/4 tsp pepper


  • Start by browning  meat in a skillet, add salt pepper, garlic and onion powder. Drain and discard liquid.
  • Place  meat, salsa, cheese, sour cream, cream cheese, refried beans, cumin and tomatoes to the crockpot. Stir until well combined.
  • Cook on high for 2-3 hours. Enjoy this Crockpot Taco Bean Dip with tortilla chips.

Nutrition Information:

Calories: 265kcal (13%)Carbohydrates: 13g (4%)Protein: 18g (36%)Fat: 15g (23%)Saturated Fat: 8g (40%)Cholesterol: 51mg (17%)Sodium: 853mg (36%)Potassium: 407mg (12%)Fiber: 3g (12%)Sugar: 4g (4%)Vitamin A: 692IU (14%)Vitamin C: 5mg (6%)Calcium: 228mg (23%)Iron: 2mg (11%)