Slow Cooker Taco Dip (Print Version)
# Ingredients:
01 -
1 white onion, diced
02 -
1 pound ground beef
03 -
1 ounce taco seasoning (1 packet)
04 -
1 tablespoon pepperoncini juice
05 -
16 ounces refried beans (1 can)
06 -
14 ounces nacho cheese (1 can)
07 -
15 ounces fiesta corn, drained (1 can)
08 -
10 ounces tomatoes and green chiles (1 can)
09 -
2 tablespoons pickled jalapenos, sliced
10 -
1 cup canned sliced pepperoncini
11 -
1 cup mayonnaise
12 -
1/4 cup taco sauce
13 -
3 dried chipotle peppers
14 -
1 tablespoon cilantro, chopped
# Instructions:
01 -
Heat a large skillet over medium-high heat. Once hot, add diced onions and sauté for 5 minutes until softened.
02 -
Add ground beef to the skillet and break it apart while browning. Sprinkle the taco seasoning evenly over the beef. Cook for 5 minutes while stirring in the pepperoncini juice until the seasoning dissolves. Drain excess liquid from the beef.
03 -
Lightly spray the slow cooker with non-stick cooking spray. Add refried beans to the bottom of the slow cooker and spread them evenly.
04 -
Pour the nacho cheese over the refried beans and spread into an even layer. Top the cheese with the cooked taco meat.
05 -
In a medium mixing bowl, combine fiesta corn, tomatoes and green chiles, pickled jalapenos, sliced pepperoncini, mayonnaise, and taco sauce. Mix thoroughly and spread the mixture evenly over the taco meat. Smooth the surface with a spatula.
06 -
Place the dried chipotle peppers and a few slices of pepperoncini on top of the layered mixture in the slow cooker. Cover and cook on low for 4 hours or on high for 2 hours.
07 -
Remove and discard the chipotle peppers. Garnish the surface with chopped cilantro and serve the dish with tortilla chips.
# Notes:
01 -
For spicier flavor, add an extra tablespoon of pickled jalapenos.
02 -
Ensure the taco meat is evenly distributed for consistent layers.