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Chili Cheese Dip
Serves 16 |
Meaty, cheesy and a little spicy.
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Ingredients:
| 1 lb ground beef |
| 1 cup chopped onion |
| 1 can black beans, rinsed and drained, 16 oz. |
| 1 can kidney beans, rinsed and drained, 16 oz. |
| 1 can diced tomatoes, 14 oz. |
| 1 cup frozen corn |
| 1 can sliced ripe olives, drained, 3 oz. |
| 3 teaspoons chili powder |
| 1/4 teaspoon ground cumin |
| 1/4 teaspoon garlic powder |
| 1/2 teaspoon dried oregano |
| 1/2 teaspoon chipotle hot pepper sauce |
| 1 cup water |
| 1 package Velveeta cheese, cubed |
Directions:
- Cook ground beef and onion in a large skillet, drain liquids.
- Place cooked beef in a 5-qt. slow cooker. Add black beans, kidney beans, tomatoes, corn, olives, chili powder, cumin, garlic powder, oregano, hot pepper sauce. Stir all ingredients together. Cover and cook on low for 4-5 hours.
- Add cheese and stir together. Cover and cook for an additional 30 minutes.
| Cooking Method: | Slow Cooker |
| Course: | Side |
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