Chili Cheese Dip Recipe

By traciesparks

After trying to create a Mexican soup, I ended up with this outstanding dip that eats like a meal. My husband and two young children love it! Now it's popular for football game days or family gatherings. —Sandra Fick, Lincoln, Nebraska

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 cup chopped onion
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes in sauce
• 1 cup frozen corn
• 3/4 cup water
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 3 teaspoons chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chipotle hot pepper sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin
• 1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
• Corn chips

Details

Servings 32
Preparation time 20mins
Cooking time 24mins

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until no longer pink; drain. Transfer to a 5-qt. slow cooker. Stir in the beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.

Cover and cook on low for 4-5 hours or until heated through; stir in cheese. Cover and cook for 30 minutes or until cheese is melted. Serve with corn chips. Yield: 8 cups.


Nutrition Facts: 1/4 cup (calculated without chips) equals 87 calories, 3 g fat (1 g saturated fat), 12 mg cholesterol, 330 mg sodium, 9 g carbohydrate, 2 g fiber, 7 g protein. Diabetic Exchanges: 1 lean meat, 1/2 starch.

Originally published as Chili Cheese Dip in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009, p100