Ultimate Slow Cooker Taco Dip Food
CROCK POT TACO DIP
Such an easy and flavorful way to entertain. This is a great dip for football games! Using your crock pot eliminates a hot kitchen and gives you more work space. Enjoy!
Provided by KPD123
Categories Cheese
Time 2h5m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients except tortilla chips in a greased slow cooker.
- Cook on Low 2-3 hours. Serve with tortilla chips!
ULTIMATE SLOW COOKER TACO DIP RECIPE
Provided by charlotteh371
Number Of Ingredients 14
Steps:
- NSTRUCTIONS Heat a large skillet over MED-HIGH heat and drizzle with a little bit of olive oil. Add ground beef and cook 3-4 minutes, crumbling as you cook, until mostly browned. Add in diced onion, poblano and jalapeño and cook about 2-3 minutes, until soft. Drain grease. To a 3-4 quart slow cooker, add cooked beef mixture, beef broth, cornstarch, taco seasoning, and diced tomatoes with green chiles. Stir to combine well. Cover and cook on HIGH for 3 hours, or LOW for about 5 hours. Remove lid, add half the shredded cheese, give it a stir, top with remaining cheese. Cover and cook on LOW for 10 minutes, or until cheese is melted on top. Sprinkle with garnishes and serve with tortilla chips! OVEN DIRECTIONS: Preheat oven to 350 F degrees. Complete step 1 above as directed, preferably using an oven-safe skillet. After draining, return beef mixture to skillet. Add beef broth, cornstarch, taco seasoning, diced tomatoes with green chiles, and half of the cheese, stirring to combine. Sprinkle with remaining cheese, cover loosely with foil, and bake for approximately 20-30 minutes, until bubbly and cheese is melted. Garnish and serve as directed above. RECIPE NOTES If you're a bean fan, a small can of refried beans or drained and rinsed black beans can be added to the dip as well. If you don't want to make the homemade taco seasoning, use your favorite brand's seasoning packet.
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- Heat a large skillet over MED-HIGH heat and drizzle with a little bit of olive oil. Add ground beef and cook 3-4 minutes, crumbling as you cook, until mostly browned. Add in diced onion, poblano and jalapeño and cook about 2-3 minutes, until soft. Drain grease.
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