I LOVE cheese. When I was younger, I would grab a block of cheese and take big bites out of it. I put cheese on so many foods, many of them that most people don’t put cheese on. When I decided to make a Chili Nacho Dip, I knew it had to be loaded with cheese. Good cheese.
The first few times I made this, we used Velveeta cheese. The Velveeta is more creamy but tastes fake. Thre are many ingredients in the cheese that we don’t want, so I switched to cheddar cheese. The flavor and texture are a little different, but it was better overall.
Even before living in Texas, I’ve always enjoyed some good Tex-Mex as well. And this Chili Nacho Dip combines my love of both in a delicious chip dip. It’s perfect as an appetizer or to bring for a potluck. Or, sometimes, it becomes a meal for me.
The recipe can be changed to your preferences since you are making it from scratch. I don’t like a lot of chunks in mine, so I keep the amount of ground beef and tomatoes to a minimum. But it would be easy to increase either, or both, if you prefer.
Ok, an even better part (yes, it gets better still) is that it’s made in the slow cooker. Besides browning the ground beef, it doesn’t take much at all to cook this recipe. To bring it to a potluck, you can use a slow cooker like I have, the Hamilton Beach Stay or Go Slow Cooker, to easily keep the dip warm for the duration of a party.
Step by Step
First, brown the ground beef in a large skillet.
Meanwhile, add all of the canned ingredients into the slow cooker.
Pour the half and half in with the tomatoes and sauce and stir until it’s combined.
Add the cheddar cheese into the slow cooker and stir it into the sauce.
Drain the ground beef and place that in the slow cooker.
Then put in all of the seasonings. You can either buy a packet of chili season or make your own. I like to use the one that I use for my regular chili recipe.
Set the slow cooker to high, and cook for a couple of hours. I find it takes about 2-3 hours for the cheese to melt. Serve the dip warm with chips, and top with sour cream (if desired).
Chili Nacho Dinner
- 1 lb ground beef
- 29 oz tomato sauce
- 15 oz pinto beans
- 15 oz tomatoes (diced)
- 1 cup half and half
- 6 cups cheddar cheese (shredded)
- 1 pkg fajita seasoning
- 1 bag Tortilla chips
- Brown the ground beef
- Meanwhile, add all of the canned ingredients into the slow cooker
- Pour the half and half in with the tomatoes and sauce and stir until it’s combined
- Add the cheddar cheese into the slow cooker and stir it into the sauce
- Drain the ground beef and place that in the slow cooker
- Add the seasoning
- Set the slow cooker to high, and cook for a couple of hours
- Serve the dip warm with chips, and top with sour cream (if desired)
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