This zesty nacho dip is great for any get-together and allows me to spend more time with my guests. I always have requests to bring it when my husband and I attend parties. —Sally Hull, Homestead, Florida
Nacho Dip
Nacho Dip Tips
What else can you add to nacho dip?
Have fun by adding other things to nacho dip to make it your own! Cream cheese or cheddar cheese go well in this dip. Stir in 2 to 3 tablespoons of taco seasoning, 1 cup shredded cheddar cheese and 8 ounces of cubed cream cheese. Or replace the salsa with a can of diced tomatoes and green chiles.Can you use other meats in nacho dip?
Yes, you can use other meats in nacho dip. Substitute ground turkey or rotisserie chicken for the ground beef. For a meatless option, stir in a can of drained black beans.What is the best way to reheat nacho dip?
The best way to reheat nacho dip is in a covered heatproof container in the microwave for a minute or two, stirring occasionally. Or cook and stir in a saucepan over low heat.How long does nacho dip last?
Leftover nacho dip can be kept in an airtight container in the refrigerator for 4 days.Want even more southwest slow-cooked recipes? Check out Texas chili fries, beef brisket tacos and steak burritos.
—Julie Schnittka, Taste of Home Senior Editor
Watch How to Make Nacho Dip
Nacho Dip
Prep Time
15 min
Cook Time
3 hours
Yield
7 cups
Ingredients
- 1 pound ground beef
- 1/3 cup chopped onion
- 2 pounds process cheese (Velveeta), cubed
- 1 jar (16 ounces) chunky salsa
- 1/4 teaspoon garlic powder
- Tortilla chips or cubed French bread
Directions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well.
- Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread.
Nutrition Facts
1/4 cup: 143 calories, 10g fat (6g saturated fat), 36mg cholesterol, 484mg sodium, 4g carbohydrate (3g sugars, 0 fiber), 9g protein.
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