Warm Texas Trash Crockpot Dip with Taco Beef Tips, FAQ & printable recipe

Tips for success

For a more robust flavor, consider adding a tablespoon of diced jalapeños to the base mixture if you prefer a spicier dip.

Always keep the crockpot on the 'keep warm' setting once the cooking is finished to ensure that the dip stays at the ideal serving temperature throughout your event. This allows guests to serve themselves at their leisure without the dip cooling down or losing its creamy consistency.

If you are serving a large crowd, you can easily double this recipe, provided your crockpot is large enough to accommodate the volume. Ensure you maintain the same ratio of ingredients to keep the flavor balanced. If the dip seems to be drying out slightly during the event, a quick stir can help redistribute the moisture and bring the creamy texture back to the surface for the next guest.

Variations

• Spicy Texas Trash: Incorporate diced jalapeños or a dash of cayenne pepper into the base mixture to add a significant kick. Use pepper jack cheese instead of the standard blend to complement the heat.
• Vegetarian Option: Substitute the ground beef with a hearty plant-based crumbles or extra black beans. Ensure the taco seasoning used is certified vegetarian and proceed with the recipe as instructed.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool leftovers within 2 hours before refrigerating.

Reheat

Reheat in the microwave in 30-second intervals, stirring in between, until hot and bubbly.

Store any leftover dip in an airtight container in the refrigerator for up to three days. Ensure the dip has cooled to room temperature, but do not leave it out for more than two hours total to ensure food safety. When you are ready to eat the leftovers, transfer them to a microwave-safe dish and reheat until the dip is hot throughout and the cheese is melted once again.

You can prepare the base mixture, including the cooked beef, beans, and seasonings, up to 24 hours in advance and store it in the refrigerator.

When you are ready to cook, spread the mixture into the crockpot, top with the fresh shredded cheese, and proceed with the slow-cooking instructions. This makes it an excellent option for stress-free party planning, allowing you to focus on other preparations.

Serving ideas

Serve this dip with a variety of sturdy dipping options to hold the heavy, cheesy mixture. Crunchy tortilla scoops, thick corn tortilla chips, or even toasted baguette slices work exceptionally well.

The contrast between the hot, creamy dip and the cold, crisp garnishes like fresh pico de gallo and diced avocado provides a multi-dimensional eating experience that guests will thoroughly enjoy.

Presentation is key when serving from a crockpot. Keep the pot clean by wiping the edges after adding the cheese. Arrange the garnishes in small bowls nearby so guests can customize their individual servings if desired.

Providing a long-handled serving spoon makes it easy for everyone to reach the bottom of the pot, ensuring they get a perfect blend of beef, beans, and melted cheese in every single bite.

Frequently asked questions

Recipe card

Warm Texas Trash Crockpot Dip with Taco Beef

Prep 15 minCook 2 h 30 minTotal 2 h 45 minServes 12

Ingredients

• 1 lb ground beef, browned and drained
• 2 cans refried beans
• 16 oz cream cheese, softened
• 1 cup sour cream
• 2 cans diced green chiles
• 1 pkg taco seasoning
• 4 cups shredded cheddar and Monterey Jack cheese
• diced avocado for serving
• pico de gallo for serving
• chopped cilantro for serving
• fresh lime wedges for serving

Instructions

1. In a skillet, brown the ground beef until fully cooked and crumbly. Drain the excess fat thoroughly. Transfer the cooked beef into the stoneware crockpot. Ensure the beef reaches an internal temperature of 160°F (71°C) to guarantee safety.
2. Add the refried beans, softened cream cheese, sour cream, diced green chiles, and taco seasoning to the crockpot with the browned beef. Stir everything together until well combined and smooth.
3. Spread the shredded cheese evenly over the top of the dip mixture. Cover the crockpot and cook on low for two and a half hours. The dip is ready when the cheese is melted and bubbling around the edges. Garnish with diced avocado, pico de gallo, and fresh cilantro, then serve with a squeeze of lime.

Contains: milk

Estimated nutrition per serving

Calories

420

Protein

18 g

Carbohydrates

12 g

Fat

34 g

Fiber

3 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.