Easy Taco Dip

(from kintyre’s recipe box)

Source: Crock-Pot Cookbook

Prep time: 15 minutes
Serves 6 people

Categories: appetizers

Ingredients

  • 1/2 pound ground chuck
  • 1 cup frozen corn
  • 1/2 cup chopped onion
  • 1/2 cup salsa
  • 1/2 cup mild taco sauce
  • 1 can (4 ounces) diced mild green chilies
  • 1 can (4 ounces) sliced ripe olives, drained
  • 1 cup (4 ounces) shredded Mexican blend cheese
  • Tortilla chips
  • Sour cream

Directions

  1. Cook meat in large nonstick skillet until no longer pink, stirring to separate; drain.

  2. Spoon into Crock-pot slow cooker.

  3. add corn, onion, salsa, taco sauce, chilies, and olives to stoneware; stir to combine.

  4. Cover and cook on LOW for 2 to 4 hours or on HIGH for 1 to 2 hours or until done.

  5. Just before serving, stir in cheese.

  6. Serve with tortilla chips and sour cream.

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