Ingredients:

  • 450 g Ground Beef (80/20 blend)
  • 15 ml Olive oil
  • 110 g Yellow onion, finely diced
  • 30 g Taco seasoning
  • 120 ml Beef broth
  • 225 g Cream cheese, softened and cubed
  • 225 g Velveeta or sharp cheddar, cubed
  • 240 ml Thick salsa
  • 425 g Refried beans
  • 60 g Sour cream
  • 15 g Fresh cilantro, chopped
  • 100 g Tomato, diced
  • 150 g Avocado, diced or sliced
  • 30 g Sliced jalapeños

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the ground beef and diced onion, cooking until the beef is mahogany-colored and the onions are translucent. Stir in the taco seasoning and beef broth, simmering for 3-5 minutes until the liquid has reduced by half. Drain any excess grease.
  2. Spread the refried beans in an even layer at the bottom of the Crockpot. Spread the seasoned beef mixture directly over the beans. Top with cubed cream cheese and cubed Velveeta/cheddar, ensuring the cheese covers the surface entirely. Pour the salsa over the top of the cheese.
  3. Cover with a tight-fitting lid and cook on Low for 2 hours or High for 1 hour. The dip is ready when the cheese is completely melted and the edges are bubbling. Gently stir the layers together using a spatula until the dip is velvety and integrated.
  4. Top the dip with sour cream, fresh cilantro, diced tomato, avocado, and sliced jalapeños before serving.