SLOW-COOKER BEEF AND BLACK BEAN TACO DIP

By brownbox

Ingredients

• 1 pound 85 percent lean ground beef
• 1 (1-ounce) packet taco seasoning
• 2 teaspoons minced garlic
• 2 (10-ounce) cans Ro-tel Diced Tomatoes & Green Chilies
• 2 (15-ounce) cans black beans, rinsed
• 2 cups shredded Monterey Jack cheese
• 2 scallions, sliced thin

Details

Adapted from yahoo.com

Preparation

Step 1

1. Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Break up any large pieces of beef with spoon, then drain off fat.

2. Drain tomatoes, reserving 1/4 cup juice. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, remaining beans, tomatoes, and 1 1/2 cups Monterey Jack until well combined.

3a. FOR A 1 1/2- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes.

3b. FOR A 5 1/2- TO 7-QUART SLOW COOKER: Transfer mixture to 1 1/2‐quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes. Remove dish from slow cooker.

4. Sprinkle dip with scallions and serve. (Dip can be held on warm or low setting for up to 2 hours.)