Taco Dip


1 Picture

Prep Time
15 Minutes
Cook Time
2 Hour (s)

Time on High:1 to 2 hours Time on Low: 2 to 4 hours Easy taco dip your friends and family will enjoy!


1/2 Pound ground chuck
1 Cup frozen corn
1/2 Cup onion, chopped
1/2 Cup salsa
1/2 Cup mild taco sauce
4 Ounces mild green chilies, canned, diced
4 Ounces ripe olives, canned, sliced, drained
1 Cup Mexican blend cheese, shredded


Cook meat in large nonstick skillet until no longer pink, stirring to separate; drain. Spoon into Crock-Pot® slow cooker.
Add corn, onion, salsa, taco sauce, chilies, and olives to stoneware; stir to combine. Cover and cook for 2 to 4 hours.


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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.