Easy Taco Dip

Debbie Quimby


I love Mexican food and I love easy-to-make food.

This is both. Enjoy.

★★★★★ 3 votes
15 Min
3 Hr


1/2 lb
ground chuck
1 c
frozen corn
1/2 c
onion, chopped fine
1/2 c
1/2 c
taco sauce
1 can(s)
(4 oz) diced, mild green chilies
1 can(s)
(4 oz) ripe, sliced black olives, drained
1 c
(4 oz) shredded mexican cheese blend
sour cream
tortilla chips


1Brown ground chuck in large, non-stick skillet over medium heat. Drain and discard fat. Spoon into slow cooker
2Add corn, onions, salsa, taco sauce, chilies, and olives to slow cooker. Mix well. Cover and cook on low for 2 to 4 hours.
3Just before serving, stir in cheese (I always use more than the recipe calls for because I love cheese).
4Serve with tortilla chips and sour cream.

You can also add a can of black beans to the recipe (drain and rinse the beans before adding to the crock pot).

About this Recipe

Course/Dish: Dips
Other Tag: Quick & Easy