Description
This Slow Cooker Taco Dip is a layered, flavorful appetizer combining seasoned ground beef, refried beans, nacho cheese, and zesty vegetables, slow-cooked to perfection and served warm with tortilla chips.
Ingredients
Units
Scale
Ingredients
- 1 white onion (diced)
- 1 pound ground beef
- 1 Packet taco seasoning (1-Ounce)
- 1 Tablespoon pepperoncini juice (from the can)
- 1 Can refried beans (16-Ounce)
- 1 Can nacho cheese (14-Ounce)
- 1 Can fiesta corn (15-Ounce, drained)
- 1 Can tomatoes and green chiles (10-Ounce)
- 2 Tablespoons pickled jalapenos (sliced)
- 1 cup pepperoncini (canned, sliced)
- 1 cup mayonnaise
- 1/4 cup taco sauce
- 3 chipotle peppers (dried)
- 1 Tablespoon cilantro (chopped )
Instructions
- heat: Heat a large skillet over a medium high heat.
- sauté: Once hot, add the diced onions. Sauté for 5 minutes to soften, then add the ground beef.
- sprinkle: Break apart the ground beef and brown. Sprinkle taco seasoning evenly over the beef.
- pour: Pour in the pepperoncini juice and stir until the seasoning has dissolved into the meat and onions, about 5 minutes.
- drain: Drain the liquid from the beef.
- grease: Lightly spray the slow cooker with non-stick cooking spray. Add the canned refried beans to the bottom and evenly spread.
- pour: Next, pour the nacho cheese over the refried beans and spread into an even layer.
- top: Top the cheese with the taco meat.
- combine: Combine fiesta corn, tomatoes and green chiles, pickled jalapeno, pepperoncini, mayo, and taco sauce in a medium mixing bowl. Mix well and spread evenly over the taco meat. Smooth the surface with a spatula.
- add: Add the dried chiles and a few slices of pepperoncini on top.
- cook: Cover and cook on low for 4 hours, or high for 2 hours.
- garnish: Remove and discard the chiles. Garnish with chopped cilantro.
- serve: Serve with tortilla chips.
