Difficulty Hard
Cook Time 3 hours
Heat None
This loaded crockpot dip is everything you love about Frito pie turned into the ultimate party dip — packed with seasoned meats, beans, cheese, and all the fixings, served in a bowl with crispy lettuce and plenty of Fritos for scooping.
✨ AI Summary Step-by-Step Cooking Guide Print Share Ingredients 1 lb ground beef 2 cups shredded chicken 6 strips bacon, cooked and crumbled 1/2 cup pickled jalapeños, chopped 1 medium red onion, diced 1 cup corn (frozen or canned, drained) 8 cloves garlic, minced 1 can (4 oz) green chilies 1/4 cup fresh cilantro, chopped 2 tablespoons lime juice 1 can (15 oz) black beans, drained and rinsed 1 can (16 oz) refried beans 2 cups cooked Spanish rice 1/2 cup chipotle sauce 2 cups sour cream 8 oz cream cheese, softened 3 cups shredded cheddar cheese 2 cups salsa 1/4 cup Cholula hot sauce 1/4 cup Taco Bell sauce 1 lb carne asada, cooked and chopped 1 large bag (13 oz) Fritos 4 cups shredded iceberg lettuce Southwestern salad dressing, for serving Directions 1 In a large skillet over medium-high heat, brown the ground beef with minced garlic until fully cooked; drain excess fat and transfer to a 6-quart crockpot. 2 Add the shredded chicken, carne asada, bacon, black beans, refried beans, Spanish rice, corn, green chilies, red onion, pickled jalapeños, and cilantro to the crockpot. 3 Stir in the sour cream, cream cheese, 2 cups of the cheddar cheese, salsa, chipotle sauce, Cholula, Taco Bell sauce, and lime juice until well combined. 4 Cover and cook on low for 3-4 hours or high for 2 hours, stirring occasionally, until hot and bubbly throughout. 5 About 15 minutes before serving, top with the remaining 1 cup cheddar cheese, cover, and let melt. 6 Serve the dip in a large bowl surrounded by shredded iceberg lettuce, drizzled with southwestern dressing, with plenty of Fritos for dipping.
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