Taco Joe Dip

Name: Taco Joe Dip
Prep time: 10 min
Cook time: 5 h
Total time: 5 h 10 min
Yield: 7 cups, 10-12 serving(s)
Ingredients: 1 (16 ounce) can kidney beans, rinsed and drained; 1 (15 1/4 ounce) can whole kernel corn, drained; 1 (15 ounce) can black beans, rinsed and drained; 1 (14 1/2 ounce) can stewed tomatoes; 1 (8 ounce) can tomato sauce; 1 (4 ounce) can green chilies, drained; 1 (1 1/4 ounce) envelope taco seasoning; 1/2 cup onion, chopped

(10)

Recipe by Brenda.

A Low Fat Southwestern treat. I found this hearty appetizer recipe in a magazine a few years ago, and it is one of our family's favorites. Not only is this very easy to make, but the fact that it is made in a slow cooker allows me to prep it earlier in the day before things get too hectic. I think you'll enjoy this as well. Leftovers are yummy spooned over a baked potato.

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READY IN: 5hrs 10mins

SERVES: 10-12

YIELD: 7 cups

UNITS: US

INGREDIENTS

Nutrition

1

(16 ounce) can kidney beans, rinsed and drained
1

(15 1/4 ounce) can whole kernel corn, drained
1

(15 ounce) can black beans, rinsed and drained
1

(14 1/2 ounce) can stewed tomatoes
1

(8 ounce) can tomato sauce
1

(4 ounce) can green chilies, drained
1

(1 1/4 ounce) envelope taco seasoning
¹⁄₂

cup onion, chopped

DIRECTIONS

In a slow cooker or crock pot, combine all ingredients.
Cover and cook on low for 5-7 hours.
Serving suggestions:
Serve with tortilla chips.
Spoon over hot baked potatoes.
Roll in a warm tortilla.
Spoon over a bed of lettuce.
Use as an omelet filling.
Add shredded cooked chicken and serve over crushed doritos with a dollop of sour cream.

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