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Slow Cooker Taco Queso Dip | Creme de la Crumb
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Slow Cooker Taco Queso Dip

All the bold flavors of a classic taco in a mega-cheesy dip! Perfect for parties!
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
0 minutes
Total Time 4 hours 10 minutes
Servings 8 servings
Calories 380kcal
Author Tiffany

Ingredients

  • 32 ounces original Velveeta cheese
  • 2 15-ounce cans mild or original diced tomatoes and chiles (I used Rotel but you could use another brand as well)
  • ½ pound ground beef
  • ½ cup black beans drained and rinsed
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 avocado thinly sliced
  • handful cilantro roughly chopped
  • tortilla chips for serving

Instructions

  • Saute ground beef in a skillet over medium heat until browned and cooked through.
  • Cut Velveeta into cubes. Add velveeta to slow cooker. Stir in diced tomatoes and chiles. Cover and cook on high for 1-2 hours or low 2-3 hours.
  • Add ground beef, black beans, and spices to slow cooker and stir to combine with melted cheese. Top with diced avocado and cilantro and serve with tortilla chips.

Notes

Serve straight from the slow cooker to keep it warm!

Nutrition

Calories: 380kcal | Carbohydrates: 18g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1822mg | Potassium: 635mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1190IU | Vitamin C: 3mg | Calcium: 664mg | Iron: 1mg