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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 32 |
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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. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
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, undrained |
1 cup frozen corn, thawed |
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 |
Directions:
1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.
2. Transfer to a 4-qt. slow cooker. Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through.
3. Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips. Yield: 8 cups.
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