Taste of Home
Corn Chip Chili Cheese Dip
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
YIELD: 8 cups.
After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings. —Sandra Fick, Lincoln, Nebraska
Ingredients
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1 pound lean ground beef (90% lean)
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1 medium onion, chopped
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (15 ounces) black beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
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1 cup frozen corn, thawed
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3/4 cup water
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1 can (2-1/4 ounces) sliced ripe olives, drained
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3 teaspoons chili powder
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1/2 teaspoon dried oregano
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1/2 teaspoon chipotle hot pepper sauce
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1/4 teaspoon garlic powder
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1/4 teaspoon ground cumin
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1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
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Corn chips or tortilla chips
Directions
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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. Transfer to a 4-qt. slow cooker.
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2.
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.
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3.
Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.
Nutrition Facts
1/4 cup (calculated without chips): 87 calories, 3g fat (1g saturated fat), 12mg cholesterol, 330mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 7g protein.
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