Crockpot Taco Dip

Melissa Turner


I get asked to bring this to every party I go to. It is a recipe passed to me by my grandmother. It can also be done on the stove top if in a hurry. I have never come across another recipe like it and it is soooo good and easy to make.

★★★★★ 3 votes
20 Min
4 Hr
Slow Cooker Crock Pot


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4-5 lb
1 can(s)
tomato juice (large not the single serve)
3 jar(s)
pace picante sauce (large jars)
2 pkg
corn tortillas
1/2 Tbsp
garlic salt

How to Make Crockpot Taco Dip


  • 1Crumble and cook hamburger until done on the stove. drain and add to crockpot
  • 2While cooking hamburger cut up or rip tortilla's into small pieces, about the size of a nickel. doesn't have to be perfect because the tortilla's are going to dissolve anyways
  • 3Add tomato juice, salsa and garlic salt to the hamburger. This is where you regulate the heat. I buy two jars hot and 1 medium on the salsa and that is pretty spicy. If you don't want really spicy buy mild or medium salsa.
  • 4Start adding the tortilla's to the mixture. you want your mix to be a little soupy. I usually start with half the tortilla's then keep adding until it gets where I want it. Not soup but pretty juicy so the liquid will dissolve the tortilla's which will thicken the sauce.
  • 5Cook on high for about 4 hours. once the tortilla's have dissolved it is ready and turn to warm. if it seems a little dry you can always add more salsa or tomato juice
  • 6If you are in a hurry you can do all this on the stove. cook over low heat until tortilla's have dissolved and then transfer to crockpot to keep warm.
  • 7Serve with tortilla chips such as Tostido's. This make a lot so I usually by 2 or 3 big bags of chips. If smaller get together reduce ingredients accordingly.
  • 8Save the left overs because it is as good if not better the next day!

Printable Recipe Card

About Crockpot Taco Dip

Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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