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


  • 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


  1. Crumble and cook hamburger until done on the stove. drain and add to crockpot
  2. While 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
  3. Add 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.
  4. Start 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.
  5. Cook 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
  6. If 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.
  7. Serve 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.
  8. Save 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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