Stephanie Sullivan: Recipe - Crockpot Taco Dip

October 22, 2025

INGREDIENTS:

1 pound 93% ground beef
15-ounce can fat-free refried beans
1 ½ cups jarred chunky salsa, mild or medium
1-ounce packet taco seasoning
1 ½ cups Colby-Jack cheese or cheddar, freshly grated

Toppings:

1 medium avocado, diced (4 ounces)
1 medium tomato, seeded and diced
¼ cup chopped cilantro
¼ cup scallions, sliced
Tortilla chips and crudités, for serving

DIRECTIONS: Heat a large non stick skillet over medium high heat. Add the ground beef to the pan and break the meat up into small pieces. Cook, stirring occasionally, until the meat is cooked through, about 7 minutes. Remove from heat. Add the browned meat, refried beans, salsa, and taco seasoning to a 4-6 quart slow cooker. Stir to evenly combine. Top with cheese then cover and cook on low for 2 to 3 hours, until the dip is bubbly and the cheese is melted (You can also add the cheese the last 10 minutes before serving so it's melty and doesn't harden as it sits). Serve warm directly from the slow cooker. When ready to serve, add your toppings. Top with tomato, avocado, scallions and chopped cilantro. Serve with tortilla chips and crudités.

NUTRITION INFO: 1/3 cup dip and toppings, Calories: 176.5 kcal, Carbohydrates: 10.5 g, Protein: 13.5 g, Fat: 9 g, Saturated Fat: 4.5 g, Cholesterol: 39 mg, Sodium: 681.5 mg, Fiber: 3 g, Sugar: 2 g

(Recipe and photo courtesy of Skinnytaste)