Taco Joe Dip Recipe
Taco Joe Dip Recipe photo by Taste of Home

Taco Joe Dip Recipe

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This recipe was given to us by our daughter. My husband and I love it. Because it's made in a slow cooker, it's great for parties or busy days. —Lang Secrest, Sierra Vista, Arizona
TOTAL TIME: Prep: 5 min. Cook: 5 hours
MAKES:28 servings
TOTAL TIME: Prep: 5 min. Cook: 5 hours
MAKES: 28 servings


  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15-1/4 ounces) whole kernel corn, drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) stewed tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 envelope taco seasoning
  • 1/2 cup chopped onion
  • Tortilla chips

Nutritional Facts

1/4 cup (calculated without chips): 49 calories, trace fat (trace saturated fat), 0mg cholesterol, 291mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 2g protein


  1. In a 5-qt. slow cooker, combine the first eight ingredients. Cover and cook on low for 5-6 hours. Serve with tortilla chips. Yield: about 7 cups.
Editor's Note: To make Taco Joe Soup, add a 29-ounce can of tomato sauce to the slow cooker. It will serve 6-8.
Originally published as Taco Joe Dip in Country June/July 2000, p49

Sweet Red Wine

Enjoy this recipe with a sweet red wine.

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Reviewed Feb. 10, 2016

"Good alternative to typical hot dips. As stated by previous reviewer, I also used a can of Rotel in place of the stewed tomatoes for a little extra zip."

Reviewed Jan. 6, 2014

"Made this as written except used one can of diced tomatoes with green chilies instead of the stewed tomatoes and can of green chilies. It had just the right amount of heat for us and was a great dip for New Year's Eve."

Reviewed Oct. 23, 2013

"This was very good. It did not take long for this to disappear."

Reviewed Oct. 7, 2013

"Easy prep. Taste great!"

Reviewed Dec. 29, 2012

"I have made this as a dip and a soup, both are very good."

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