Mexican Bean Dip

I have the best game day dip to share with you guys today – Mexican Bean Dip.

Mexican Bean Dip

This is my family’s go to food for any major sporting event.  It’s perfect for football season.

My family enjoyed this dip a couple of Saturdays ago when we found ourselves, uncharacteristically, with nothing to do.  We took the opportunity to get some things done in the morning, but before we left I put all of the ingredients for the Mexican Bean Dip in the slow cooker.  When we returned, this dip was hot and bubbly just in time for a twelve o’clock kick off.

Mexican Bean Dip

Before I dished up the dip, I spread a sheet on the living room floor so we could enjoy the dip picnic style while also watching the game.  The sheet protected the carpet from five-years-olds dropping the dip on the floor.

Mexican Bean Dip

This is the easiest dip to make.  Throw a couple of things in and let the slow cooker do all the work.

Brown a pound of ground beef (or ground turkey) and put it in a slow cooker.  Add a can of Rotel, a can of chili beans, and a pound of cubed Velveeta.  Add a package of taco seasoning.  I make my own using this recipe and then I added 3 tablespoons to the crockpot. Mexican Bean Dip

Heat the dip on high for an hour (keep an eye and it and stir occasionally) or on low for 2 1/2 – 3 hours.  Serve the dip with tortilla chips.

This recipe makes a fair amount. We still had a lot left after two adults and two kids feasted on it.  I used the leftovers inside burritos early the next week which was also delicious!

Mexican Bean Dip
Prep time
Cook time
Total time
Serves: 6 - 8 servings
  • 1 lb ground beef or ground turkey
  • 1 can Rotel
  • 1 can chili beans
  • 1 lb Velveeta, cubed
  • 1 envelope of taco seasoning
  • tortilla chips for serving
  1. Brown the ground beef or ground turkey. Transfer to a slow cooker.
  2. Add the Rotel, chili beans, Velveeta, and taco seasoning into the slow cooker.
  3. Cook on high for an hour or on low 2½ - 3 hours.
  4. Serve with tortilla chips.


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