Skinny Nacho Cheese Dip (Crock-Pot)

By srumbel

Ingredients

• 1 pound extra lean ground beef, see shopping tips
• 1 cup onions, chopped
• 2 tablespoons taco seasonings, I like Lawry’s
• 1 (16 oz) jar Pace Chunky Salsa (mild) or use your favorite jarred salsa
• 1 (16 oz) container fat-free sour cream
• 1 (15 oz) can fat-free refried beans
• 1 (10 3/4 oz) Campbell’s Healthy Request Cheddar Cheese, condensed not diluted
• 3/4 cup fat-free milk
• 1 cup light cheddar cheese, shredded
• 1 cup tomatoes, chopped for topping
• Ingredients for Serving
• Reduced-fat tortilla chips, crackers or carrots and celery

Details

Preparation time 15mins
Cooking time 60mins

Preparation

Step 1

. In a large nonstick pan, add ground beef and onions. Sprinkle in taco seasoning. Brown beef and onions while breaking up beef. Drain any fat. Add meat mixture to crock-pot. Stir in salsa, sour cream, refried beans, condensed cheese soup and fat-free milk. Mix well.

2. Cover crock-pot and cook on High Heat for 45 minutes to 1 hour, until heated through. Once done, stir in ½ cup cheese. Top with tomatoes and remaining ½ cup cheese. Cover for about 2 minutes to melt cheese.

3. Turn crock-pot to low or warm and serve dip from crock-pot with reduced-fat tortilla chips, crackers or even carrots and celery on the side.

4. Leftovers freeze great! I pack them in ½ cup, 1 or 2 cup containers. Defrost and heat when ready to serve. Perfect for a healthy snack or for last minute company.

Makes 8 cups total. Each serving, 2 tablespoons dip.