Tag Archives: crockpot

Easy Taco Dip

Stuffed tiger wearing a sombrero

Stuffed tiger wearing a sombrero (Photo credit: Wikipedia)

This was my next recipe to be posted, and it’s also fitting because this weekend we celebrated Cinco de Mayo! This is a really yummy and easy dip to make for gatherings.

Easy Taco Dip

1/2 lb. lean ground beef
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 cup shredded Mexican cheese blend
Tortilla chips for serving
Sour cream for serving

Brown the ground beef in a large nonstick skillet over medium high heat.
Make sure to break up the meat while it’s browning.
Drain and discard the fat.
Transfer to your crockpot or slow cooker.
Add the corn, onion, salsa, and taco sauce. Mix well.
Cover and cook on low 2-3 hours.
Just before serving, stir in the cheese.
Serve with tortilla chips and sour cream.

Delicious! Enjoy 🙂

(adapted from the Crockpot Best Loved Slow Cooker Recipes book)


Hearty Calico Bean Dip


Hearty Calico Bean Dip
(makes about 12 servings)

3/4 lb. lean ground beef
1/2 lb. bacon – cooked crisply and crumbled
1 16 oz. can baked beans
1 15 oz. can Great Northern beans – rinsed and drained
1 15 oz. can kidney beans – rinsed and drained
1 small onion – chopped
1/2 cup dark brown sugar
1/2 cup ketchup
1 tbsp cider vinegar
1 tsp mustard
Tortilla chips

Brown the ground beef in a large nonstick skillet over medium high heat.
Drain and discard the fat.
Transfer to your crockpot.
Add the bacon, beans, onion, brown sugar, ketchup, vinegar, and mustard.
Mix well.
Cover and cook on low for 4 hours OR on high for 2 hours.
Serve with the tortilla chips.

(This recipe is from the Crockpot Slow Cooker cookbook)

Wisconsin Beer & Cheese Soup


Here it is…as promised in an earlier post. This recipe is one of our fave soup recipes from the Crock-Pot Slow Cooker Best Loved Recipes book. Now that the weather is starting to get cooler we are anxiously awaiting the arrival of our crockpot to come out of summer hibernation so that we can use it again. And yes, we know that it can be used year round, but there’s just something so enticing about taking it out once it gets cooler. It makes everything feel warmer, and smell yummier too! We made this recipe for our “W” party and there definitely wasn’t enough. Brendan didn’t even get to try any that evening. We made more the next night for dinner…it was that yummy 🙂

Wisconsin Beer & Cheese Soup
(makes about 4 servings)

2 to 3 slices rye bread
1 can 14.5 oz chicken broth
1 cup beer
1/4 cup finely chopped onion
2 cloves minced garlic
3/4 tsp dried thyme
6 oz shredded American cheese
4 to 6 oz shredded sharp Cheddar cheese
1 cup milk
1/2 tsp paprika

For Croutons:
Preheat oven to 425 degrees F. Slice bread into 1/2 inch cubes and place on a baking sheet. Bake 10-12 min until crisp, stirring once. Set aside.

For Soup:
Combine broth, beer, onion, garlic & thyme in crockpot. Cover and cook on low 4 hours.

Turn crockpot to high. Stir in cheeses, milk, and paprika. Cover and cook 45 min to 1 hour, or until soup is hot and cheese is melted. Stir well to blend cheeses. Ladle into bowls and top with the croutons. ENJOY!