Cover and continue to cook on low until cheese is melted, about 5 minutes.ģb. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. 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 in beef mixture, remaining beans, tomatoes, and 1 1/2 cups Monterey Jack until well combined.ģa. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Break up any large pieces of beef with spoon, then drain off fat.Ģ. Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Serve with tortilla chips and/or pita chips.Ģ (10-ounce) cans Ro-tel Diced Tomatoes & Green Chiliesġ. SLOW-COOKER BEEF AND BLACK BEAN TACO DIP Get this recipe and 200+ more in Slow Cooker Revolution Volume 2: The Easy-Prep Edition To finish, we topped the dip with more gooey Monterey Jack and a sprinkling of scallions.Īt America's Test Kitchen, we test our way to the best recipes in our very real 2,500-square-foot kitchen located just outside of Boston. Ro‐tel tomatoes added bright acidity and a spicy kick. Mashing half of the beans and stirring in some shredded Monterey Jack cheese helped to bind everything together into a cohesive dip. To bulk up the meat, we added lots of hearty black beans. A packet of taco seasoning and a little garlic made quick work of seasoning the beef and helped us to shorten our ingredient list. So we partially cooked the ground beef in the microwave to remove moisture and render excess fat. We wanted our dip to include plenty of flavorful ground beef, but when we simply stirred raw ground beef into the slow cooker, the dip was a watery, greasy mess. We set out to develop a hearty, meaty taco dip worthy of eating while watching the big game. Below are a few of my favorites listed under the affiliate store where they can be purchased.Taco dip rarely delivers on its promise of big Tex‐Mex flavor. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church. This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. I will dry thin slices of Sourdough Rye bread and Lavash Bread Squares in the oven at 250 degrees until dry.
Serve with veggies, baked corn chips or Lavash Bread Chips*. Top with tomatoes, green peppers, and onion. Add taco seasoning, onions, and jalapenos. Blend cottage cheese and Greek yogurt until smooth and creamy. Spread refried beans in a 9×13 baking dish.Rye Bread slices, Lavash Bread Chips, and veggies.1 16-ounce can refried beans, I used my own home-canned black beans.They are also high in fiber which help to balance unhealthy cholesterol levels. Studies show that black beans help protect your body against heart disease, inflammation, diabetes, etc. I dry thin slices of Rye Sourdough Bread to use as dippers.ĭried beans are a food that anyone can benefit from. This Touchdown Taco dip is made with beans and low-fat items that are great with baked corn chips, rye rounds, and veggies as dippers. Many dips include cream cheese, sour cream and other heavy fats. Taco Dip is always on the list of foods to make.
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