ULTIMATE SLOW COOKER TACO DIP
The ultimate tasty slow cooker taco dip! Loaded with fantastic taco-night flavors, and perfect for a party, this dip simmers away in your slow cooker, so you can enjoy the party and your guests!
INGREDIENTS
- 1 lb ground beef (I use 80/20)
- 1 large yellow onion, diced
- 1 poblano pepper, seeded and diced
- 1 jalapeno, seeded and diced
- 1/2 cup reduced sodium beef broth
- 2 Tbsp cornstarch
- 3 Tbsp homemade taco seasoning
- 2 (10oz each) cans diced tomatoes and green chiles, about half the liquid drained (I use the mild variety)
- 1-2 cups shredded Mexican blend cheese
GARNISHES:
- sliced black olives
- diced tomatoes
- minced fresh cilantro
INSTRUCTIONS
- Heat a large skillet over MED-HIGH heat and drizzle with a little bit of olive oil. Add ground beef and cook 3-4 minutes, crumbling as you cook, until mostly browned. Add in diced onion, poblano and jalapeño and cook about 2-3 minutes, until soft. Drain grease.
- To a 3-4 quart slow cooker, add cooked beef mixture, beef broth, cornstarch, taco seasoning, and diced tomatoes with green chiles. Stir to combine well.
- Cover and cook on HIGH for 3 hours, or LOW for about 5 hours. Remove lid, add half the shredded cheese, give it a stir, top with remaining cheese. Cover and cook on LOW for 10 minutes, or until cheese is melted on top.
- Sprinkle with garnishes and serve with tortilla chips!
OVEN DIRECTIONS:
- Preheat oven to 350 F degrees. Complete step 1 above as directed, preferably using an oven-safe skillet. After draining, return beef mixture to skillet. Add beef broth, cornstarch, taco seasoning, diced tomatoes with green chiles, and half of the cheese, stirring to combine.
- Sprinkle with remaining cheese, cover loosely with foil, and bake for approximately 20-30 minutes, until bubbly and cheese is melted. Garnish and serve as directed above.
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