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Loaded Slow Cooker Taco Dip

Looking to score big with your party guests? This slow cooker taco dip is sure to be a touchdown! With its rich blend of Southwestern flavors, you can load up on prep work upfront and let this Mexican-inspired recipe simmer away in the slow cooker, freeing you up to focus on other delicious dishes. The result is a mouthwatering dip that’s perfect for game day gatherings or any occasion where you want to bring people together.

How to Make Loaded Slow Cooker Taco Dip

As the onions sauté, they’ll start to caramelize and add a depth of flavor to the dish. Add the beef and brown it before stirring in the taco seasoning and pepperoncini juice. Let it cook for a few minutes until the liquid has reduced, then drain off any excess.Next, prepare your slow cooker by spraying some non-stick spray across the bottom. Start with a layer of refried beans, followed by a generous helping of nacho cheese and finally the beef mixture.In a separate bowl, combine the corn, tomatoes, jalapeno, pepperoncini, mayo, and taco sauce. Stir until everything is well combined then spread it over the beef layer in the slow cooker. Top with some dried chillies and additional pepperoncini slices for added flavor and texture.Cover the slow cooker and let it cook on high for 2 hours or low for 4 hours. When it’s done, remove the chillies and discard them. Sprinkle a bit of cilantro on top and serve the Crockpot Mexican dip warm with tortilla chips.

What to Serve with this Crockpot Appetizer

While tortilla chips are the classic pairing for this loaded slow cooker taco dip, don’t be afraid to get creative with your serving options. Crusty baguette slices, potato chips, crackers, corn chips, or even a platter of fresh vegetable crudités can provide a satisfying crunch alongside the flavorful dip. If you’re hosting a game day gathering, consider supplementing this recipe with some other easy-to-make snacks, such as homemade muffins or spicy jalapeno popcorn. The rich and savory flavors of this slow cooker Mexican dip pair well with a wide range of other appetizers and snack foods, making it a versatile addition to any social gathering.

Loaded Slow Cooker Taco Dip FAQs

To keep your party dip warm until serving, simply place the lid back on the crockpot and switch it to the ‘keep warm’ setting. If the dip starts to thicken, you can add a splash of milk and stir it in to loosen it up again. For added convenience, you can also prepare this recipe in advance using an Instant Pot. Brown the meat using the sauté function, then mix in the onions and pepperoncini juice and cook for another minute or so. Alternatively, you can prepare the beef layer ahead of time and store it in the refrigerator for up to 2 days or freeze it for up to a month before proceeding with the recipe. To finish, add your desired toppings, place the lid on the Instant Pot, set the valve to sealing, and cook at high pressure for about 5 minutes. Use a quick release, stir, and serve. As for nacho cheese, it’s a blend of cheeses often enhanced with sliced chilies and gentle spices. Typically, it’s poured over tortilla chips or served as a dip. If you prefer not to use the canned version, you can easily make your own by combining shredded cheese with optional chopped tomatoes and/or chillies.

Loaded Slow Cooker Taco Dip Recipe

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Loaded Slow Cooker Taco Dip

When it comes to loaded slow cooker taco dips, Bella Bucchiotti has got you covered. This Mexican-inspired party dip is the perfect addition to any gathering, whether you’re looking for a game day recipe or a delicious crockpot appetizer. With its bold flavors and easy preparation, this recipe is sure to be a crowd-pleaser. To make it, simply spend 15 minutes prepping the ingredients before letting your slow cooker do the work for 4 hours and 20 minutes. This recipe yields 9 servings, making it perfect for small gatherings or larger parties.



To begin, heat a frying pan over medium-high heat. Once it reaches the desired temperature, add diced onions and sauté for five minutes to soften them. Next, introduce ground beef and break apart any clumps as you brown the meat. Sprinkle taco seasoning evenly over the beef and let it cook for about five minutes, stirring occasionally, until the flavors have melded together. Pour in the pepperoncini juice and stir until the seasoning has dissolved into the meat and onions. Drain the liquid from the beef and set it aside. Prepare your slow cooker by lightly spraying the interior with non-stick cooking spray. Begin building the dish by adding a layer of canned refried beans to the bottom, followed by a smooth layer of nacho cheese on top of the beans. Next, add the browned taco meat, spreading it evenly across the surface. In a separate mixing bowl, combine fiesta corn, tomatoes, green chiles, pickled jalapeno, pepperoncini, mayo, and taco sauce. Mix the ingredients well to create a cohesive blend, then spread this mixture over the taco meat in an even layer. Use a spatula to smooth out any bumps or ridges. Add some dried chiles and sliced pepperoncini on top of the dish for added visual appeal. Cover the slow cooker and cook on low for four hours or high for two hours. Once the cooking time has elapsed, remove the dried chiles and discard them. Garnish with chopped cilantro to add a pop of color and freshness. Serve the dish warm with tortilla chips on the side.