Taco Corn and Bean Dip

Taco Corn And Bean Dip

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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

How to Make Taco Corn and Bean Dip


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

    Salt and pepper to taste.

    Sprinkle with parsley just before serving.
  5. Serve 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.

Printable Recipe Card

About Taco Corn and Bean Dip

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

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