Beef and Black Bean Taco Dip

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READY IN: 2hrs 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
  • Break up any large pieces of beef with spoon, then drain off fat.
  • Drain tomatoes, reserving ¼ cup juice.
  • Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
  • Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
  • 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
  • Stir dip to recombine and sprinkle with remaining ½ cup cheese.
  • Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
  • Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.
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