Slow Cooker Beef Enchilada Dip: When you need a warm, cheesy snack that people can’t stop eating, this slow cooker beef enchilada dip always comes through. It only needs a few easy ingredients from the grocery store, and it turns into a creamy, cheesy dip packed with bold Tex-Mex flavor. Best of all, you don’t have to stand over the stove — the slow cooker does most of the work. This dip is perfect for game day, family parties, or potlucks, since it can stay warm and ready to eat right in the slow cooker the whole time.
For dipping, sturdy tortilla chips work best since they can hold up to the thick, cheesy dip. You can also put out other options like corn chips, toasted bread slices, or strips of bell pepper. If you want to build a bigger snack table, add some salsa, guacamole, a fresh green salad, or a tray of cut-up veggies. These fresh sides balance out the rich, creamy dip nicely.
This creamy slow cooker beef enchilada dip turns five simple ingredients into a warm, cheesy party favorite everyone will love. Ground beef, enchilada sauce, cream cheese, shredded cheese, and green chiles combine into a rich, hearty dip that’s perfect for game days, potlucks, or family gatherings.
Servings: 10
Ingredients
- 1 pound frozen ground beef (kept in its solid block)
- 2 cans (10 ounces each) red enchilada sauce
- 1 package (8 ounces) cream cheese, cut into cubes
- 2 cups shredded Mexican-blend cheese
- 1 can (4 ounces) diced green chiles
Slow Cooker Beef Enchilada Dip: Directions
- Add the beef to the slow cooker. Set the frozen block of ground beef right in the bottom of your slow cooker. There’s no need to defrost it beforehand — it’ll soften and come apart naturally during cooking.
- Add the rest of the ingredients. Pour both cans of red enchilada sauce over the beef so it’s well covered. Next, sprinkle in the diced green chiles, then add the cubed cream cheese and shredded cheese on top.
- Cook until the beef is soft. Cover the slow cooker with its lid. Cook it on high flame about 3 to 4 hrs, or on low heat for 5 to 6 hours. About halfway through, lift the lid and stir the mixture once or twice. This helps break the beef into small, bite-sized crumbles as it softens.
- Check for doneness. Keep cooking until the beef is fully cooked with no pink left, and both cheeses have melted completely into the sauce. Give everything one more good stir until the dip looks smooth, creamy, and well blended, with no lumps of cheese left.
- Keep warm and serve. Serve it right away with tortilla chips or any other dippers you like, and enjoy while it’s warm and gooey.