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


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!

About Crockpot Taco Dip

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