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Beef and Black Bean Taco Dip

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“In ‘ Slow Cooker Revolution: Volume 2’ by ATK”
2hrs 30mins

Ingredients Nutrition


  1. Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
  2. Break up any large pieces of beef with spoon, then drain off fat.
  3. Drain tomatoes, reserving ¼ cup juice.
  4. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
  5. Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.
  6. 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
  7. Stir dip to recombine and sprinkle with remaining ½ cup cheese.
  8. Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
  9. Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.

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