Description

A hearty, cheesy, and spicy slow cooker dip featuring ground beef, cream cheese, salsa, and broken taco shells for a unique crunchy texture. Perfect for game days and crowds.

Ingredients

Scale

1 lb ground beef (80/20 lean-to-fat ratio)
1 packet taco seasoning mix
2 cups Mexican blend shredded cheese
8 oz cream cheese, cubed
16 oz jar chunky salsa
1 bag taco shells, broken into large chunks
1 can black beans, drained and rinsed
1 can sweet corn kernels, drained

Instructions

Heat a large skillet over medium-high heat. Add ground beef and cook for 8-10 minutes, breaking it into crumbles until no pink remains. Drain excess grease, leaving about a tablespoon.
Sprinkle taco seasoning over the beef. Add 2 tablespoons of water if the pan is dry. Stir and simmer for 2 minutes to bloom the spices.
Transfer the seasoned beef to a 4-6 quart slow cooker. Add salsa, drained black beans, and corn. Stir gently to combine.
Scatter cubed cream cheese and shredded Mexican blend cheese over the top. Do not stir yet.
Cover and cook on Low for 2 hours to allow cream cheese to soften and flavors to meld.
Stir vigorously until cheese is mostly melted and creamy. Gently fold in the broken taco shell chunks.
Cover and cook on Low for another 30-45 minutes until shells have softened slightly but retain some crunch.
Adjust consistency with milk or salsa if needed. Serve warm.

Notes

Do not add taco shells at the beginning as they will turn to mush. Add them in the last hour to retain texture. Brown the meat first for better flavor. If using pre-shredded cheese, stir well as it may be grainier. For storage, omit shells before freezing; add fresh shells when reheating.

Prep Time: 15 minutes
Cook Time: 2 hours 45 minutes
Category: Appetizer
Cuisine: Mexican

Nutrition

Serving Size: 1/2 cup with chips
Calories: 375
Sugar: 4
Sodium: 850
Fat: 28
Saturated Fat: 14
Carbohydrates: 18
Fiber: 3
Protein: 18

Keywords: crockpot dip, taco dip, cheese dip, slow cooker appetizer, game day food, easy dip, beef and cheese dip