Tuesday, May 22, 2012

Slow Cooker Jalapeno Chili Cheese Dip

It doesn't have to be taco night to enjoy this amazing dip. This recipe is perfect for the summertime, because the bulk of it is made in the slow cooker. A quick stir now and then and the hardest part is waiting for the easy, cheesy goodness! Use it as a dip or a topping for hot dogs, fries and hamburgers.


1 pound ground beef
1 onion, diced
3 cloves garlic, minced
1 envelope taco seasoning
½ cup water
2 cans Rotel, or your brand tomatoes and green chilies, drain well
1 can ranch beans, drained
1 can (15 ounces) black beans, rinsed and well drained
1 (15 ounce) can corn, drain well
1 can (2-1/4 ounces) chopped ripe olives, drained
1 jar pickles jalapeno rings, mild, medium or hot : {
1 ½ pounds Velveeta cheese, chunked

Corn or tortilla chips for dipping

Directions:In a large frying pan, on medium high heat, crumble ground beef and cook until lightly browned. Drain and return to pan. Add onion and garlic to ground beef and cook until translucent.

Add taco seasoning and water and cook for 3 minutes.

Chop as many jalapeno rings as you like, according to your taste. I use up to ½ a jar, but we like it hot!

Transfer mixture to a slow cooker and add tomatoes and green chilies, beans, corn, olives, jalapenos and cheese chunks. Cook on low for about 3 hours, stirring periodically, as cheese melts.

Serve hot with chips of your choice. ENJOY!

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