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READY IN ABOUT 1¼ hrs

Cheesy Taco Dip

Read Reviews (53)

"This recipe is VERY easy and VERY good!! It doesn't last long so you may want to double it if you are fixing it for a crowd. Serve with tortilla chips." — MELAINA

Ingredients Edit and Save

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Original recipe makes 8 to 10 servings Change Servings

1 pound lean ground beef
3/4 cup water
1 (1.25 ounce) package taco seasoning mix

1 (16 ounce) can crushed tomatoes
1 (1 pound) loaf processed cheese, shredded

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Directions

In a large skillet, brown ground beef. Drain fat. Stir in seasoning packet and water. Bring to a boil, reduce heat to simmer. Let cook for 5 minutes, stir occasionally.
Place ground beef mixture into a slow cooker. Add tomatoes and cheese to the slow cooker.
Cook on low for 1 hour.

Kitchen-Friendly View

PREP 5 mins
COOK 1 hr 5 mins
READY IN 1 hr 10 mins

Footnotes

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This dip was amazing! I made this with Old Elpaso's Hot and Spicy Taco seasoning mix. I think it would have been a little bland had I not used the hot and spicy seasoning. I was a little unsure of this dip when it was done as the cheese was just sitting in there and not incorporated, until I stirred it all together and it came together perfectly!

—COOKINKELLY

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Most Helpful Critical Review

Oct 17, 2005

Next time I'm going to use southwestern cheese.

—bigchief1985

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66 Ratings

Jun 21, 2003

I used a can of diced tomatoes instead of crushed tomatoes, and it worked very well! I drained them first and added only a tiny bit of the juice. I used ground turkey instead of beef, and no one could tell the difference. For a little kick, once the cheese had melted all the way, I added some hotsauce to the pot. My cheese took a little longer than an hour to melt, so I would recommend starting ahead of time. Don't let it go too long in the pot! We had this for new years, and after the toasts at midnight, the dip had gone brown and had a bit of a burned taste (even on the low setting).

—LIZVOGT

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Dec 31, 2003

This was the easiest and most delicious dip, I've ever made. I would recommend this dip to anyone. It needed nothing extra; I served it with Frito Corn Chips. The only note to make is that it takes much longer than an hour in a crock pot on low. I had to turn the tempertature to high, so that it would be ready within an hour. Defintely a Keeper.

—OUIJA123

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Dec 29, 2007

A friend gave this recipe to me a few years ago, only we use salsa, and call it "dog food". My husband's friends all beg me to make it for parties, and fight over it.

—sadmom99

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Nov 30, 2010

OMG!!! This stuff is very addicting! I made this for my boyfriend to take to work for a pot luck lunch and it was a hit! It held up well in the crockpot all day on low. I will be making this often! Kids will love it! Thanks!

—Dottie

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Jun 30, 2010

Really good. I didn't let enough of the 'juice' simmer off when cooking the beef so the dip was a little soupy, but it still tasted amazing. Was a big hit and sooooo easy to put together.

—JTSaunders

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Dec 17, 2008

used jar of taco sauce instead of crushed tomatoes.

—cyndee

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Nutrition

Calories
327 kcal
16%

Carbohydrates
10.2 g
3%

Cholesterol
78 mg
26%

Fat
23.1 g
36%

Fiber
0.9 g
4%

Protein
18.9 g
38%

Sodium
1018 mg
41%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cheesy Taco Dip

Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
** Calories: 327
** Calories from Fat: 208

% Daily Value *
** Total Fat 23.1g 36 %
** Saturated Fat 11.6g 58 %
** Cholesterol 78mg 26 %
** Sodium 1018mg 41 %
** Potassium 422mg 12 %
** Total Carbohydrates 10.2g 3 %
** Dietary Fiber 0.9g 4 %
** Protein 18.9g 38 %
** Sugars 4.4g
** Vitamin A 15 %
** Vitamin C 8 %
** Calcium 38 %
** Iron 18 %
** Thiamin 6 %
** Niacin 54 %
** Vitamin B6 15 %
** Magnesium 12 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.