Slow Cooker Mexican Dip (Meal Prep Friendly)

This crowd-pleasing slow cooker Mexican dip is easy, delicious, and great for making in large batches. As if this wasn’t already a perfect appetizer it also comes with meal prep options. Serve for holidays, and game nights, or cut it in half for a casual day when you need some comfort food.

My favorite thing about slow cooker recipes is that they’re easy and virtually hands-off. But, when the dish calls for browned ground meat (like this one), it may not be convenient to prepare it the same day, especially if you have a lot going on or are just looking for truly hands-off preparation (which is probably why you’re using a slow cooker recipe in the first place!).

So, I’m sharing one of my favorite “kitchen hacks” when working with slow cooker recipes – browning your meat ahead of time!

Before cooking, just be sure to defrost in the fridge. You’ll save time and clean up as you prepare your next meal! This is SUCH an easy way to speed up any meal!

📝 Why This Recipe Works

✔️Minimal Prep Time – This is one of those easy recipes where you just dump in the ingredients and go on with your day.

✔️Great For All Occasions – It doesn’t matter if you are having a huge party, or you’re sitting around watching football on a Monday night, this dip is a hit.

✔️Makes A Large Batch – You will get around 18 servings per batch.

✔️Scalable – This slow cooker Mexican dip is definitely one of those recipes you can rely on for large gatherings but you can also cut it in half. This way, even a few people can enjoy it!

🧀 Ingredients

You aren’t going to believe how simple the ingredients are to work with.

🛒Ground Beef – Ground beef is the perfect hearty meat to add. I like to use 80/20 for the balanced meat-to-fat ratio.

If you’re feeling a little wild, swap it out for ground sausage. Ground turkey or chicken would also be lovely options as well.

🛒Velveeta Cheese – You will need 32 oz of cubed cheese. This dip is so cheesy and filling you’re going to be so glad you finally made it.

🛒Black Beans – The rich taste and firm texture of the black beans are one of my favorite additions to this fantastic slow cooker taco dip. I used one can for this recipe.

🛒Rotel – This is a recipe that feeds a crowd so we used 2 cans of Rotel with diced tomatoes and green chilies.

🛒Onion – I recommend using freshly chopped onions for the best flavor. Onion powder alone won’t cut it this time. You can add some but don’t skip the fresh onions.

🛒Fresh Garlic – It will give a very mild taste since it is slow cooker but that is what we want. Just another layer to complete the rest.

🛒Taco Seasoning – The mandatory ingredient for a taco dip.

🍲 Instructions

🍳 Browning The Ground Beef

👉Step 1: Preheat a large skillet or pan, over medium-high heat.

👉Step 2: Once the skillet is hot, add the ground beef to the pan. Break up the meat using a spatula or a wooden spoon to distribute it evenly.

👉Step 3: Allow the ground beef to cook without flipping it for a few minutes, so it browns on one side. As it cooks, use your spatula or spoon to break it up and turn it over after the first few minutes so it browns evenly.

👉Step 4: Continue cooking and breaking up the meat until it is browned and cooked through. This will take around 6-10 minutes.

👉Step 5: Drain excess fat if needed. Now is the time to add seasoning, if you want to. I didn’t add any as I would use taco seasoning when making the dip later and the plain browned beef would serve as the perfect blank canvas for the dip’s flavors.

Meal Prep Option: You can brown the meat in advance and freeze it. If you want to do this, let the browned beef cool to room temperature, divide it into portions, place it in freezer-safe Ziploc bags, and push out as much air as possible before sealing them.

I portioned the cooked beef using two cup sizes in quart-sized freezer bags – they can hold close to 1 pound of ground meat per bag. Let the frozen browned beef thaw in the fridge before using it.

Use within 3 months for the best texture and flavor!

🥘 Making The Dip

👉Step 1: Spray the slow cooker with nonstick cooking spray. Add the browned beef, drained black beans, rotel, chopped onions, minced garlic, and taco seasoning (all ingredients but cheese). Mix well to combine.

👉Step 2: Add the cubed Velveeta cheese on top. Cover with the lid. Turn the slow cooker on low and cook for 1 hour.

👉Step 3: After cooking for an hour, stir well to mix the cheese thoroughly into the dip. The cheese won’t be completely melted at this point, but it will continue to melt as it cooks.

👉Step 4: Place back the lid and cook for another hour. Once done, stir before serving to combine.

Fair Warning: This is not the prettiest dip in the world, but don’t let that fool you for one second. This dip will become your new obsession! It’s THAT delicious!

💡 Expert Tips

⚡️Properly Drain The Beans – Allow the canned beans to drain excess liquid before adding them to the slow cooker. You don’t want a watery dip!

⚡️Don’t Drain The Rotel Tomatoes – This is not the liquid we want to get rid of. It adds flavor to the dip and as long as you use the correct amount of Velveeta it will become creamy.

Short version: just pour the entire contents of the Rotel cans into the slow cooker.

⚡️Use Fresh Ingredients – When it comes to the cheese, onions, and garlic, nothing pre-packaged can replace them. Freshly grated cheese, and freshly diced onions, and garlic contribute to both the flavor and texture of the dip.

⚡️Keep The Lid On – Don’t take the lid off of the slow cooker any more than what the recipe recommends. Otherwise, the crockpot can’t do its job as efficiently.

⚡️Don’t Overcook – Once the dip is done, get it out of the slow cooker. If you overcook it the cheese will develop an unpleasant texture.

🍱 Storage & Reheating

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through before serving again.

If it is too thick, add a tablespoon or so of milk and stir to combine. This should ease up the thickness to make the dip perfect.

🔄 Additions & Substitutions

👍Add Some Heat – There is a small hint of spice from the taco seasoning, but if you want to kick it up a notch, use hot taco seasoning and hot ROTEL instead of the mild variety. Add in a few jalapeños if you want to add even more zest to this one.

👍Vegetarian Option – Even without beef or a different type of meat, this dip will taste fantastic.

👍Cheesy Twist – Don’t be afraid to try various types of cheese. Sharp cheddar, pepper jack, or Monterey Jack cheese are great options to experiment with.

👍Spice It Up – As much as I love taco seasoning, this dip lends itself well to other spice blends.

Try mixing cumin, garlic powder, and chili powder for a classic Tex-Mex flavor profile. Smoked paprika and onion powder are also great for this slow cooker Mexican dip.

I also recommend using freshly ground black pepper if you plan to include it. It’s so much better when it’s freshly ground!

👍Extra Creamy – Mix in some sour cream or Greek yogurt for an even creamier texture.

👍Salsa Verde Variation – Swap the rotel for salsa verde and you get a tangy and slightly spicy twist!

👍Bean Medley – For a more layered flavor profile, mix and match several types of beans such as kidney beans, black beans, and pinto beans.

🍽️ Serving Suggestions

⭐Guacamole Garnish – A dollop of store-bought or homemade guacamole makes a creamy and flavorful topping for this Mexican dip.

⭐Fresh Herbs – Create unique flavor profiles by adding fresh herbs like cilantro, parsley, or green onions. Sprinkle them over just before serving for freshness and color.

⭐Nachos – This slow cooker taco dip becomes the ultimate indulgence when served with a platter of crispy nachos.

Layer the tortilla chips on a serving tray and generously spoon the creamy dip over them. Then, add your favorite toppings – I never skip shredded cheese and sliced jalapeños. Black olives, diced tomatoes, and green onions are other classic toppings I almost always have on hand for nachos.

⭐Sour Cream Swirl – Add a dollop of sour cream on top of the dip. It offers a cool and tangy contrast to the rich and savory flavors of this yummy taco dip.

⭐Lime Wedges – I love a bit of extra acidity and brightness for a savory dip like this one and serving some lime wedges on the side will give you just that.

⭐Pico de Gallo – This is one of the best toppings for taco dips and other dishes. You just can’t go wrong with pico de gallo – a fresh salsa made with diced tomatoes, onions, cilantro, and lime juice.

⭐Quesadilla Wedges – The cheesy, crispy air fryer quesadillas are the perfect complement to this creamy dip. Cut them into wedges for easy serving!

⭐Tortilla Chip Assortment – Everyone knows this is the classic pairing for any Mexican dip. It’s even better when you offer a variety of tortilla chip options for dipping such as traditional corn chips, multigrain chips, or flavored varieties like lime or chili.

⭐Fresh Vegetable Platter – Create a platter of fresh veggies for dipping such as carrot sticks, bell pepper strips, cucumber slices, and cherry tomatoes. They will balance the richness of the dip for a healthier meal.

⭐Mexican Rice – Pair the Mexican dip with Mexican rice. Makes total sense!

Mexican rice, also known as Spanish rice or arroz rojo, is a popular side dish in Mexican cuisine. Try my instant pot Spanish rice for an effortless version you can scale as needed.

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