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CREAMY SLOW COOKER VELVEETA TACO DIP

Creamy Slow Cooker Velveeta Taco Dip

This cheesy taco dip is creamy, beefy, and loaded with tomatoes and green chilies! Just toss everything into the slow cooker, let it melt, and you’ve got the perfect party appetizer.
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Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings: 10 people
Course: Appetizer
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dip Ingredients
  • 454 g ground beef browned and drained
  • 454 g Velveeta cubed
  • 1 can RO-TEL diced tomatoes & green chilies size 10 oz
  • 1 can cream of mushroom soup size 10.5 oz
  • 240 g shredded cheddar cheese
  • 1 packet taco seasoning
  • 60 ml milk if needed for thinning
  • Tortilla chips for serving

Equipment

  • Slow Cooker

Method
 

  1. Brown the beef: Cook the ground beef in a skillet until fully browned. Drain any excess grease.
  2. Load the slow cooker: Add the cooked beef, cubed Velveeta, RO-TEL, cream of mushroom soup, shredded cheddar, and taco seasoning.
  3. Cook: Cover and cook on LOW for 2–3 hours, stirring every 30–45 minutes until everything is completely melted and creamy.
  4. Adjust: Stir well. If the dip is too thick, add a splash of milk until you reach your favorite dipping consistency.
  5. Serve: Keep warm in the slow cooker and serve with crunchy tortilla chips. Add sliced jalapeños or green onions on top if you like!

Notes

For extra flavor, top with sliced jalapeños or green onions. Serve warm and enjoy with tortilla chips.