“A warm spicy cheese, bean and beef mixture that is best served in a mini-crock pot to keep it warm. Served with tortilla chips.”
3 quarts

Ingredients Nutrition


  1. Brown ground beef, and then add taco seasoning and water following instructions on the Taco Seasoning packet.
  2. Mince jalapeño peppers with some of juice from jar in blender or food processor and set aside.
  3. While ground beef is browning, put cream cheese and Velveeta in a 3 quart or larger microwave safe container and microwave on 70% power for 5 minutes. At this point the cheeses may not be melted entirely, but this is OK.
  4. After 5 minutes, add the refried beans and minced jalapeño peppers to the cheese mixture. Stir cheese, beans and peppers to combine and return to the microwave for an additional 3 to 5 minutes at 70% power.
  5. After the cheese/bean/pepper mixture is completely melted, add the prepared taco meat. Fold in meat and stir until all ingredients are well blended.
  6. Serve warm with tortilla chips.
  7. Note: 5 to 6 peppers gives dip a nice bite, but you can adjust to your taste. Just remember that this recipe makes a lot of dip, but trust me you will need every bit of it. Leftovers (if any) can be frozen for later consumption.

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