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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 32 |
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Olive fans will love this dip. It's cheesy and full of beef and beans. It could even be used to fill taco shells.Beth Dunahay, Lima, Ohio Ingredients:
1 pound ground turkey or beef |
1 medium sweet red pepper, chopped |
1 small onion, chopped |
1 can (16 ounces) refried beans |
1 jar (16 ounces) mild salsa |
2 cups (8 ounces) shredded part-skim mozzarella cheese |
2 cups (8 ounces) shredded cheddar cheese |
1 jar (5-3/4 ounces) sliced green olives with pimientos, drained |
tortilla chips |
Directions:
1. In a large skillet, cook the beef, pepper and onion over medium heat until meat is no longer pink; drain.
2. Transfer to a greased 3-qt. slow cooker. Add the beans, salsa, cheeses and olives. Cover and cook on low for 3-4 hours or until cheese is melted, stirring occasionally. Serve with chips. Yield: 8 cups.
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