Crock Pot Taco Dip with Cream Cheese and Ground Beef

Taco dip with corn, ground beef, and beans in a white serving bowl with tortilla chips around it.

Crock Pot Taco Dip with Cream Cheese and Ground Beef

This warm Crockpot taco dip made with cream cheese and ground beef is creamy, cheesy, and hearty! Serve it for dinner, an appetizer, snack, or party food!

Course Appetizer, Dips, Finger Food

Cuisine Mexican

Prep Time 15

Cook Time 30

Total Time 45

Servings Servings

Calories 286kcal

Author Amy

Equipment

Ingredients

1 pound ground beef browned and crumbled
1 package taco seasoning
1 10 ounce RO*TEL Original Diced Tomatoes and Green Chilis
1 15.25 ounces can corn drained
1 15 ounce can black beans drained and rinsed
8 ounces cream cheese
2 cups Monterey Jack cheese shredded

Instructions

Add browned and crumbled ground beef, Rotel, corn, beans, and taco seasoning to the slow cooker. Stir to combine.
Cover and cook on low for 60 minutes.
Add cream cheese and grated cheese. Stir. Cover and cook for another 30 minutes.
Serve warm with tortilla chips.

Notes

Stove Top Instructions: Add cooked and crumbled ground beef, beans, corn, Rotel, and taco seasoning to a saucepan. Cook over medium heat, stirring occasionally, until it's warmed through. Add cream cheese and grated cheese. Continue cooking until the cheese is melted.

Oven Baked Instructions: Follow stovetop instructions. Pour into a baking dish. Refrigerate to bake later. Bake at 350 degrees for 30-45 minutes. Baking time will vary depending on the depth of the pan.

Serving Suggestions: Top with avocados, guacamole, diced tomatoes, olives, cilantro, green onions, and cheese. It's fun to use different dippers such as crackers, mini bell peppers, or tortilla chips.

Nutrition