Corn Chip Chili Cheese Dip

This Corn Chip Chili Cheese Dip is a great addition for your Superbowl party or take along if you going to one, it is made using your slow cooker!

1 lb. lean ground beef

1 medium onion, chopped

1-(16 oz.) can kidney beans, rinsed and drained

1-(15 oz.) can black beans, rinsed and drained

1-(14.5 oz.)can diced tomatoes in sauce, undrained

1 cup frozen corn, thawed

3/4 cup water

1-(2.25 oz.) can sliced ripe olives, drained

3 tsp. chili powder

1/2 tsp. dried oregano

1/2 tsp. chipotle hot pepper sauce

1/4 tsp. garlic powder

1/4 tsp. ground cumin

1-(16 oz.) package Velveeta, cubed

corn chips or tortilla chips

In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onions are tender, breaking up beef into crumbles, drain.

Transfer to a 4 quart slow cooker. Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.

Cook, covered on low 30 minutes or until cheese is melted.

Serve with corn chips.

Yield 8 cups


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