I have the best game day dip to share with you guys today – 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.
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.
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.
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!
- 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
- Brown the ground beef or ground turkey. Transfer to a slow cooker.
- Add the Rotel, chili beans, Velveeta, and taco seasoning into the slow cooker.
- Cook on high for an hour or on low 2½ - 3 hours.
- Serve with tortilla chips.