Heat a skillet over medium-high heat and add the ground beef, breaking it apart with a spoon as it cooks until no pink remains, about 5-7 minutes. Drain excess grease by tilting the pan and using a paper towel to absorb it. Add the salt, pepper, garlic powder, and ground cumin to the cooked beef, stirring well to distribute the seasonings evenly. This creates a flavorful base that will infuse the entire dip.

Spread the refried beans in an even layer on the bottom of your crockpot. Top with the seasoned beef from Step 1, pressing it gently into the beans. In this order, add layers of sour cream spread evenly, then salsa, followed by the shredded cheddar cheese, and finally the jalapeno slices. I like to reserve a bit of cheese to sprinkle on top after cooking so you get those melty, browned edges that look impressive when serving.

Cover the crockpot and set it to HIGH heat for 2 hours. The dip will bubble around the edges and the cheese will melt completely, creating a creamy, cohesive mixture. About 10 minutes before serving, carefully remove any excess liquid that has accumulated on the surface using paper towels—this keeps the dip from being watery and ensures a better texture.

Remove the crockpot from heat and sprinkle the fresh green onions over the top of the dip for color and a fresh onion bite. Transfer the crockpot to your serving area, keeping it on WARM setting to maintain the proper temperature throughout serving. Arrange corn chips, tortillas, and carrot sticks around the dip for dipping.