Nacho Salsa Dip Recipe
Nacho Salsa Dip Recipe photo by Taste of Home

Nacho Salsa Dip Recipe

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4.5 6 9
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“This zesty dip is great for any get-together and allows me to spend more time with my guests,” says Sally Hull of Homestead, Florida. “I always have requests to bring it when my husband and I attend parties.”
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES:28 servings
TOTAL TIME: Prep: 15 min. Cook: 3 hours
MAKES: 28 servings


  • 1 pound ground beef
  • 1/3 cup chopped onion
  • 2 pounds process cheese (Velveeta), cubed
  • 1 jar (16 ounces) chunky salsa
  • 1/4 teaspoon garlic powder
  • Tortilla chips or cubed French bread

Nutritional Facts

1/4 cup: 143 calories, 10g fat (6g saturated fat), 36mg cholesterol, 484mg sodium, 4g carbohydrate (3g sugars, trace fiber), 9g protein


  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain well.
  2. Transfer to a greased 3-qt. slow cooker; stir in the cheese, salsa and garlic powder. Cover and cook on low for 3-4 hours or until heated through. Stir; serve warm with tortilla chips or cubed bread. Yield: 7 cups.
Originally published as Nacho Salsa Dip in Simple & Delicious September/October 2007, p51

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Sep. 11, 2013


Reviewed Dec. 30, 2011

"This is so good! Everybody loves it. I will definitely make this again."

Reviewed Feb. 12, 2011

"My family loved it!"

Reviewed Feb. 7, 2011

"I add some cream cheese to this recipe to make it even more delightful."

Reviewed Feb. 6, 2011

"I melted the cheese in the microwave, added a pinch of salt and pepper to the beef and used onion powder instead of fresh onions. Cuts down the time to about 15 minutes and its still delicious. :)"

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