Taco Joe Dip
TOTAL TIME: Prep: 5 min. Cook: 5 hours
YIELD: about 7 cups.
My daughter was the first in our family to try this recipe. She thought it was delicious so she passed it on to me. My husband and I think it’s terrific. Because it’s made in a slow cooker, it’s perfect for parties or busy days. —Lang Secrest, Sierra Vista, Arizona
Ingredients
-
1 can (16 ounces) kidney beans, rinsed and drained
-
1 can (15-1/4 ounces) whole kernel corn, drained
-
1 can (15 ounces) black beans, rinsed and drained
-
1 can (14-1/2 ounces) stewed tomatoes, undrained
-
1 can (8 ounces) tomato sauce
-
1 can (4 ounces) chopped green chiles, drained
-
1 envelope taco seasoning
-
1/2 cup chopped onion
-
Thinly sliced green onions, optional
-
Tortilla chips and fresh mini bell peppers
Directions
-
1.
In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 5-6 hours. If desired, sprinkle with green onions. Serve the dip with tortilla chips and mini peppers.
Nutrition Facts
1/4 cup: 49 calories, 0 fat (0 saturated fat), 0 cholesterol, 291mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC