Crock Pot Cheesy Beef and Bean Enchilada Dip Recipe


  • 1 lb lean ground beef
  • 1/2 cup chopped onion
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (10 oz) can diced tomatoes and green chiles (like Rotel), undrained
  • 1 (10 oz) can red enchilada sauce (choose your spice level)
  • 2 tablespoons taco seasoning
  • 8 oz cream cheese, softened and cut into cubes
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Optional toppings

  • Sliced black olives
  • Chopped green onions
  • Diced tomatoes
  • Sour cream
  • Cilantro


1. Brown the beef: In a large skillet over medium heat, brown the ground beef and onion, breaking up the meat as it cooks. Drain off any excess grease.

2. Combine in the Crock Pot: Transfer the browned beef mixture to your slow cooker. Add the pinto beans, black beans, diced tomatoes and green chiles, enchilada sauce, and taco seasoning. Stir well to combine.

3. Add the cream cheese: Nestle the cubes of cream cheese throughout the top of the mixture in the slow cooker.

4. Cook: Cover the Crock Pot and cook on LOW for 3-4 hours, or on HIGH for 1.5-2 hours, or until the dip is heated through and bubbly.

5. Melt the cheese: Stir well to incorporate the cream cheese. Sprinkle the cheddar and Monterey Jack cheeses over the top. Replace the lid and continue cooking for 10-15 minutes until the cheese is fully melted.

6. Serve: Give the dip a final stir and serve hot with tortilla chips and your favorite toppings.


Spice it up: Add a diced jalapeño pepper or a pinch of cayenne pepper for extra heat.

Make it ahead: You can easily assemble this dip (up to the point of adding the shredded cheese on top) in advance and store it in the refrigerator. Cook in your slow cooker when you’re ready to serve.

Customize with your favorites: Use ground turkey or chicken instead of beef, try different beans, or play around with various cheese combinations.


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