Description
A delicious creamy taco dip perfect for parties or gatherings.
Ingredients
Scale
- 1 pound ground beef
- 1 10-ounce can Rotel tomatoes (with green chilies, undrained)
- 16 ounces Velveeta cheese, cubed
- 1 tablespoon taco seasoning
- 4 ounces cream cheese (optional, for extra creaminess)
- 2 tablespoons chopped jalapeños or hot sauce (optional, for heat)
Instructions
- In a skillet over medium heat, brown the ground beef, breaking it up as it cooks. Drain excess grease.
- Stir in the taco seasoning and cook for an additional 1-2 minutes to bloom the spices.
- Transfer the seasoned beef to your Crockpot.
- Add the cubed Velveeta, Rotel tomatoes (do not drain), and cream cheese if using. Stir lightly.
- Cover and cook on LOW for 2–3 hours, stirring occasionally, until everything is melted and smooth.
- Once creamy and hot, switch to KEEP WARM mode and serve with chips, pretzels, or veggies.
Notes
- This dip can be made ahead of time and reheated.
- Adjust the heat level with more or less hot sauce or jalapeños.
- Prep Time: 10 minutes
- Cook Time: 2-3 hours
- Category: Appetizer
- Method: Crockpot
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 60mg