Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks. Cook for about 7 minutes until the beef is fully browned and no longer pink. Drain off any excess fat by tilting the pan and spooning it away—this prevents the dip from becoming greasy. Set the cooked beef aside.

Transfer the cooked ground beef from Step 1 to your crockpot. Add the refried beans, salsa, and taco seasoning, stirring everything together until well combined. I like to give this mixture a good stir to make sure the seasoning is evenly distributed throughout—it ensures every bite has consistent flavor. Top with the freshly shredded colby-jack cheese and the drained green chiles, distributing them evenly across the surface.

While the crockpot mixture is heating, prepare all your fresh toppings. Dice the avocado into ½-inch cubes and place in a small bowl. Seed the tomato, dice into ¼-inch pieces, and place in another bowl. Roughly chop the cilantro and scallions and keep them separate. Having these prepped and ready means you can add them fresh right before serving, which keeps them from becoming mushy or discolored.

Cover the crockpot and heat on low for 2 to 3 hours, until the cheese is completely melted and the dip is hot throughout. The low and slow approach prevents the cheese from separating and keeps the dip smooth and creamy. If you're short on time, you can use high heat for 1 to 1½ hours, though low heat produces better texture.

Once the dip is hot and the cheese is fully melted, stir in the tomato, avocado, scallions, and cilantro from Step 3. Top with a generous dollop of sour cream in the center. Serve immediately with tortilla chips on the side, providing small plates so guests can easily scoop and enjoy. The freshness of these toppings contrasts beautifully with the warm, cheesy dip below.