Mama's Crockpot Mexican Dip Recipe

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Mama's Crockpot Mexican Dip

Debbie Quimby


Wow! This dip is almost like chili and it doesn't last long, even though it makes a crockpot full. I have one friend whose husband eats it with cornbread. The best way I know to eat it is with Fritos or Tostitos (or with a spoon, ha).

★★★★★ 1 vote


2 lb
ground chuck
2 medium
onions, diced fine
2 can(s)
chili, with beans
2 can(s)
rotel tomatoes (i use spicy rotel)
1 jar(s)
taco sauce, hot
1 can(s)
refried beans
1/4 lb
cheddar, grated
1/4 lb
monterey jack cheese


1Brown the meat and the onions; drain. Place in large pot or crockpot. Add chili, Rotel tomatoes, taco sauce, and beans.
2Stir ingredients together and heat thoroughly. Before serving, top with grated cheeses.
3Our family motto is that, when it comes to cheese, "more is better," so feel free to adjust the cheese amounts to your liking.
4Note: The original recipe called for Campbell's Chili Beef Soup but I haven't been able to find that for a long time so I substituted regular chili with beans, for the soup.

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