Crockpot Taco Dip
Course:
Appetizer
Servings: 8 as appetizer
Calories: 265 kcal
Ingredients
Dip
- 1 lb. ground beef or turkey (use black or pinto beans for vegan version)
- 2 tsp. chili powder
- 1 tsp. cumin
- 1 tsp. salt
- ½ tsp. black pepper
- ¼ tsp. oregano
- ¼ tsp. garlic powder
- 1 cup diced tomatoes
- ¼ cup diced green chiles (2 oz.)
- 1 cup full-fat coconut milk
Toppings
- ⅓ cup sliced black olives
- ⅓ cup freshly chopped cilantro
- 1 cup shredded cheese (use vegan if necessary!)
- Diced avocado (optional)
- Tortilla chips (for serving)
Instructions
-
In medium skillet, cook ground beef on stovetop, using a wooden spoon to break up meat. Drain any excess fat and discard.
-
Stir spices into meat, followed by diced tomatoes and green chiles. If desired, mix in a can of beans as well.
-
Spoon mixture into crockpot and add the white, full-fat portion of coconut milk from the top of the can.
-
Cover crockpot and cook on low for 2-3 hours.
-
Top with olives, cheese and cilantro and serve with tortilla chips. If desired, potion dip into individual bowls. Alternatively, serve nacho-style by placing chips on plate and spooning dip over top.
Recipe Notes
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Nutrition Facts
Crockpot Taco Dip
Amount Per Serving
Calories 265
Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 11g55%
Cholesterol 52mg17%
Sodium 302mg13%
Potassium 331mg9%
Carbohydrates 4g1%
Fiber 1g4%
Sugar 1g1%
Protein 14g28%
Vitamin A 570IU11%
Vitamin C 4.7mg6%
Calcium 113mg11%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.