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This easy Crockpot Taco Dip is the perfect game day appetizer! A cheesy, hearty slow cooker taco dip made with ground beef, refried beans, salsa, and taco seasoning—topped with avocado, tomato, and cilantro.
Slow Cooker Taco Dip
I recently converted my Mexican taco dip for the slow cooker with a few simple tweaks, and I loved how it turned out! If you’re looking for the ultimate game day appetizer, this Crockpot Mexican Dip is it. Made with just a handful of ingredients—ground beef, refried beans, salsa, taco seasoning, and plenty of melted cheese—this warm and cheesy dip is always a hit. The best part? Your slow cooker does all the work, keeping it hot and ready so you can spend more time enjoying the party. Hearty enough to feed a crowd and perfect for scooping up with tortilla chips or fresh veggies, this slow cooker taco dip is one of my go-to recipes for family gatherings, potlucks, and football watch parties. Trust me, it disappears fast!
Why You’ll Love This Slow Cooker Mexican Dip
I love using my slow cooker for easy make-ahead meals, and this dip doesn’t get easier!
- Effortless prep: Just brown the beef and let the crockpot handle the rest.
- Party-ready: Perfect for tailgates, potlucks, and game day spreads.
- Crowd-pleasing flavor: Creamy, cheesy, and packed with classic taco taste.
- Stays warm: The benefit of serving this out of the crockpot is the dip will stay warm.
Ingredients You’ll Need
You only need a few pantry staples (plus fresh toppings) to make this easy dip. See recipe card below for exact measurements.
- Ground beef – adds richness and protein. You can also use ground turkey if you prefer.
- Refried beans – creates a creamy base and adds fiber.
- Salsa – adds flavor, spice, and moisture.
- Taco seasoning – use my homemade taco seasoning or one packet of the store bought stuff.
- Cheese – melty and gooey, the best part of the dip!
For Topping
The fresh toppings make all the difference! They add color and freshness to the creamy, cheesy base—plus, it makes the dip look extra inviting on the table.
- Avocado – creamy, fresh contrast to the cheesy dip.
- Tomato – adds juiciness and a pop of color.
- Cilantro – bright, herby flavor.
- Scallions – mild onion bite and crunch.
How to Make Crockpot Taco Dip
Here’s the simple step by step directions. See recipe card below for printable instructions.
Brown the beef and transfer to crockpot
Combine beef with beans, taco seasoning and salsa
Top with cheese
- Cook the beef: Brown ground beef in a skillet, draining any excess fat.
- Add to slow cooker: Stir the beef, refried beans, salsa and taco seasoning together in the crockpot.
- Top with cheese: Spread the shredded cheese over everything.
- Cook: Cover and cook on low for 2–3 hours, until hot and bubbly.
- Garnish & serve: Top with diced avocado, tomato, cilantro, and scallions before serving.
Heat low 2 to 3 hours
Add toppings when ready to eat
Tips & Variations
- Swap the protein: Use ground turkey or chicken to lighten it up.
- Cheese lovers: Try a mix of cheddar and pepper jack or add some cotija cheese on top, for garnish.
- Spicy kick: Top with sliced jalapeños or use a spicy salsa.
What to Serve With Slow Cooker Taco Dip
This dip pairs well with just about anything crunchy for scooping:
- Tortilla chips
- Mini bell peppers, carrot sticks or celery sticks
- Baked tortilla scoops
Storage
- Fridge: Store leftovers in an airtight container up to 4 days.
- Reheat: Warm in the microwave or on the stovetop, stirring until creamy again.
- Freezer: This dip doesn’t freeze well (the cheese can separate), so it’s best enjoyed fresh.
More Slow Cooker Recipes You’ll Love
If you’re looking for more delicious crockpot recipes, try one of these next:
Prep: 5 minutes
Cook: 2 hours 7 minutes
Total: 2 hours 12 minutes
Yield: servings
Serving Size: 1 /3 cup dip and toppings
Cook Mode
Heat a large non stick skillet over medium high heat. Add the ground beef to the pan and break the meat up into small pieces. Cook, stirring occasionally, until the meat is cooked through, about 7 minutes. Remove from heat.
Add the browned meat, refried beans, salsa, and taco seasoning to a 4-6 quart slow cooker. Stir to evenly combine. Top with cheese the cover and cook on low for 2 to 3 hours, until the dip is bubbly and the cheese is melted (You can also add the cheese the last 10 minutes before serving so it’s melty and doesn’t harden as it sits).
Serve warm directly from the slow cooker. When ready to serve, add your toppings. Top with tomato, avocado, scallions and chopped cilantro. Serve with tortilla chips and crudités.
Last Step:
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Serving: 1 /3 cup dip and toppings, Calories: 176.5 kcal, Carbohydrates: 10.5 g, Protein: 13.5 g, Fat: 9 g, Saturated Fat: 4.5 g, Cholesterol: 39 mg, Sodium: 681.5 mg, Fiber: 3 g, Sugar: 2 g
