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If you’re looking for a loaded slow cooker taco dip recipe, this Mexican inspired party dip should tick all your boxes! Once you’ve prepared the ingredients and loaded them in your slow cooker, you can simply forget about this game day recipe until it’s ready. That way, you can focus on your other dishes, making this crockpot appetizer a great choice if you’re having folks over.
South of the border ingredients such as beef, refried beans, corn, cheese, tomatoes, pepperoncini, and more feature in this mouthwatering loaded slow cooker taco dip.
Also try cheesy jalapeno corn dogs, slow cooker jalapeno popper dip, jalapeno popper tacos, or taco-stuffed zucchini boats.
Why You’ll Love It
Easy to make: Once you’ve browned and seasoned your ground beef, you simply have to layer your ingredients in the slow cooker and wait!
Lots of amazing flavors: Tender beef, creamy nacho cheese, spicy pepperoncini, sweet corn, and more combine to make this gorgeous dip.
A real crowd-pleaser: This is a wonderful appetizer to make if you’re expecting company or making food for a party!
Crockpot Taco Dip Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Ground beef: Adds meaty deliciousness.
Taco seasoning: For all those amazing taco flavors (I love this one!)
Pepperoncini: And some of their juice too! (I used these).
Corn: Adds sweetness and an appealing texture.
Taco sauce: Adds to the flavor and texture of the dish.
Refried beans: Another classic south-of-the-border ingredient.
Mayonnaise: Full-fat is the most flavorful option.
Cilantro: Adds freshness.
White onion: Red onion works too!
How to Make Slow Cooker Taco Dip
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Brown the beef: Sauté the onions for a few minutes in a large skillet before adding the beef and browning that. Next, add taco seasoning and the pepperoncini juice and cook for another few minutes. Drain off the excess liquid.
Layer your ingredients: Add the refried beans to your slow cooker and then add a layer of nacho cheese, and then a layer of meat. Stir the corn, tomatoes, jalapeno, pepperoncini, mayo, and taco sauce together. Spread this over the beef layer in the slow cooker. Add the dried chilies and some more pepperoncini slices on top of that.
Cover and cook: Cover and cook on high for 2 hours or low for 4 hours. Pick out the chilies and discard them.
Garnish and serve: Sprinkle cilantro on top and serve this Crockpot Mexican dip warm with tortilla chips.
Substitutions and Variations
Lean ground beef: Use ground turkey, pork or chicken instead of beef in this cheesy dip.
Nacho cheese: Use a different kind of cheese, such as cheddar cheese or Velveeta cheese, or perhaps some cream cheese or sour cream mixed with shredded Mexican blend cheese.
Taco seasoning: Add cumin, chili powder, salt, black pepper, dried oregano, paprika, onion powder, and garlic powder instead, if you want to create your own homemade taco seasoning.
Canned tomatoes: You can use fresh diced tomatoes instead.
Refried beans: Substitute kidney beans or black beans.
Fiesta corn: You can use plain canned (or thawed) corn instead of fiesta corn.
Vegetarian version: Use thickly sliced portobella mushrooms or beans and some extra corn instead of the meat, or a meat substitute such as tofu or quorn if you prefer. If you’re using a meat substitute then just follow the recipe using that. If you’re substituting in mushrooms, beans or veggies, you can add those to the slow cooker when adding the rest of the ingredients.
Serving Suggestions
Dippers: Although tortilla chips are the most obvious choice for this loaded slow cooker taco dip, that isn’t your only option. Serve crockpot taco dip with crusty baguette slices or crusty bread. Potato chips, crackers, corn chips, or even vegetable crudités can be paired with it.
Appetizers: If you’re making it as a game day recipe, you can also make some other easy snack foods, such as crispy turkey tacos, homemade muffins, or jalapeno popcorn. This slow cooker Mexican dip pairs well with other appetizers and snack foods.
How to Store Loaded Taco Dip
Store: Keep leftovers in an airtight container in the refrigerator and eat within 4 days.
Freeze: This doesn’t freeze well (it will separate) so I don’t recommend it.
Reheat: You can warm it back up in the microwave.
Top Tips
Grease the slow cooker: It’s best to spray nonstick cooking spray in the slow cooker so the dip doesn’t stick.
Adjust the seasonings: Feel free to spice this crockpot taco dip up or reduce the amount of spice if you prefer. You can also make other tweaks, omitting any of the layers you don’t want or adding new ones in.
Add the cilantro last: Adding the cilantro on top just before serving ensures it doesn’t wilt.
Crockpot Ultimate Taco Dip FAQs
If your party dip is ready sooner than you need it, simply keep the lid on the crockpot and put it on the ‘keep warm’ setting until serving. If it starts to set, add a little milk and stir it in to loosen it up a bit.
Save time making this recipe by using your Instant Pot. Cook the meat using the sauté feature until it’s browned, then mix in the onions and pepperoncini juice and cook for another minute or so. Something else you could do is prepare the beef layer and either refrigerate it for up to 2 days or freeze it for up to a month before proceeding with the recipe. Now you can add the toppings, put on the lid and set the valve to sealing. Give the dip about 5 minutes on high pressure then use a quick release, stir and serve.
It’s a blend of cheeses which is often prepared with sliced chilies and gentle spices. It’s typically poured over tortilla chips or served as a dip. If you don’t want to use the canned version, you can make your own with shredded cheese and (optionally) chopped tomatoes and/or chilies.
The Best Slow Cooker Taco Dip Recipe
Slow Cooker Taco Dip
Equipment
- Skillet Large
Ingredients
- 1 white onion, diced
- 1 Pound ground beef
- 1 Packet taco seasoning, 1-Ounce
- 1 Tablespoon pepperoncini juice, from the can
- 1 Can refried beans, 16-Ounce
- 1 Can nacho cheese, 14-Ounce
- 1 Can fiesta corn, 15-Ounce, drained
- 1 Can tomatoes and green chiles, 10-Ounce
- 2 Tablespoons pickled jalapenos, sliced
- 1 Cup pepperoncini, canned, sliced
- 1 Cup mayonnaise
- ¼ Cup taco sauce
- 3 chipotle peppers, dried
- 1 Tablespoon cilantro, chopped
Instructions
- Heat a large skillet over a medium high heat.
- Once hot, add the diced onions. Sauté for 5 minutes to soften, then add the ground beef.
- Break apart the ground beef and brown. Sprinkle taco seasoning evenly over the beef.
- Pour in the pepperoncini juice and stir until the seasoning has dissolved into the meat and onions, about 5 minutes.
- Drain the liquid from the beef.
- Lightly spray the slow cooker with non-stick cooking spray. Add the canned refried beans to the bottom and evenly spread.
- Next, pour the nacho cheese over the refried beans and spread into an even layer.
- Top the cheese with the taco meat.
- Combine fiesta corn, tomatoes and green chiles, pickled jalapeno, pepperoncini, mayo, and taco sauce in a medium mixing bowl. Mix well and spread evenly over the taco meat. Smooth the surface with a spatula.
- Add the dried chiles and a few slices of pepperoncini on top.
- Cover and cook on low for 4 hours, or high for 2 hours.
- Remove and discard the chiles. Garnish with chopped cilantro.
- Serve with tortilla chips.
Notes
Adjust the seasonings: Feel free to spice this crockpot taco dip up or reduce the amount of spice if you prefer. You can also make other tweaks, omitting any of the layers you don’t want or adding new ones in.
Add the cilantro last: Adding the cilantro on top just before serving ensures it doesn’t wilt.
Nutrition
Loaded Slow Cooker Taco Dip Recipe
This Mexican inspired slow cooker taco dip is simple to prepare and pairs beautifully with tortilla chips. It’s a great dish for your game day buffet table and is sure to disappear fast. You’ll love this homemade crockpot taco dip recipe and so will anyone lucky enough to taste it.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Flavors were ok but it was very thin and runny. I would do the top layer differently, maybe with sour cream instead of mayo.
Can this be made without meat? What modifications would I need to make? Sounds so yummy!
Yes, you can use thickly sliced portobella mushrooms or beans and some extra corn instead of the meat, or a meat substitute such as tofu, Quorn or TVP if you prefer. If you’re using a meat substitute then just follow the recipe using that. If you’re subbing in mushrooms, beans or veggies, you can add those to the slow cooker when adding the rest of the ingredients.
I served this while enjoying the NBA playoffs with the family. I tell you, it was savored to the last bit. They couldn’t get enough!
There was no leftovers. This has got to be my new favorite recipe from your site!!
I’m the biggest taco fan, so I had to try it. It did not disappoint.
For a taco lover, this one hits the spot. Absolutely divine!
I made this for a party and it disappeared so fast! I also doubled up on the spices because we like our dips hot and it came out really good.
oh my! my boyfriend would love this. gonna make next weekend 🙂