Taco Corn And Bean Dip Recipe

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Taco Corn and Bean Dip

Holly Paine


This is based on a Taco Soup Recipe given to me by a friend during a Pot Luck at work.

My Dad is Gluten intolerant so I had to perform a little judicious editing.

★★★★★ 1 vote
20 Min
2 Hr
Slow Cooker Crock Pot


1 can(s)
diced tomatoes with chilis, cilantro and lime - drained
1 can(s)
32 oz can diced tomatoes - drained
3 can(s)
black beans - drained
1 pkg
frozen corn, 1 lb.
1/2 large
onion, diced
3 clove
garlic, sliced
2 tsp
ground cumin
1 tsp
ground cilantro
1 tsp
ground chili
1 tsp
ground sweet paprika
1 Tbsp
fajita seasoning - salt free
2 lb
ground meat (i like chicken, or a combination of pork and beef)
1 Tbsp
salt and pepper to taste
3 Tbsp
corn meal


1In fry pan or skillet, sautee onion and garlic in 2 Tbsp. bacon fat, remove from pan with slotted spoon.

Brown ground chicken in remaining fat. Remove meat from pan with slotted spoon.

Place meat, onion and garlic in Slow Cooker, (I use 4 -5 Quart).
2Add all drained canned vegetables and frozen corn to Slow Cooker. Stir well.
3Mix all herbs and spices (EXCEPT the parsley and Salt and Pepper) with corn meal, stir into Slow Cooker.
4Cook on Low for 4 - 5 hours, until thick and tasty.

Salt and pepper to taste.

Sprinkle with parsley just before serving.
5Serve with sour cream, shredded cheese, black olives, avocado and salsa or pico de gallo.

My family likes to dip tortilla chips or Frito Corn Scoops.

An alternative is to serve over a split corn muffin.

About this Recipe

Course/Dish: Meat Appetizers
Main Ingredient: Beef
Regional Style: Mexican
Dietary Needs: Gluten-Free, Wheat Free
Other Tag: Quick & Easy