Creamy beef and cheddar blend with tomatoes and beans, slow simmered for a warm, hearty, and scoopable dip.
# Components:
→ Meats
01 - 1 pound ground beef
→ Dairy
02 - 8 ounces cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1 cup sour cream
→ Vegetables & Legumes
05 - 10 ounces diced tomatoes with green chilies, undrained
06 - 15 ounces black beans, rinsed and drained
07 - 1 tablespoon chopped fresh cilantro (optional)
→ Seasonings & Condiments
08 - 1 ounce taco seasoning mix
09 - 1 cup salsa (mild or spicy)
→ For Serving
10 - Tortilla chips (ensure gluten-free if necessary)
# Method:
01 - Cook ground beef in a skillet over medium heat until browned, breaking into small crumbles. Drain excess fat.
02 - Transfer cooked beef to slow cooker. Add cream cheese, diced tomatoes with green chilies (including juice), shredded cheddar, black beans, taco seasoning mix, and salsa. Stir until evenly combined.
03 - Cover and cook on low heat for 3 to 4 hours, stirring once or twice if possible, until hot and cheeses are completely melted.
04 - About 10 minutes before serving, stir sour cream into the mixture until fully blended.
05 - Taste and adjust seasoning if needed.
06 - If desired, sprinkle with chopped fresh cilantro just prior to serving. Serve warm with tortilla chips or preferred dippers.
