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
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Cook meat in large nonstick skillet until no longer pink, stirring to separate; drain.
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Spoon into Crock-pot slow cooker.
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add corn, onion, salsa, taco sauce, chilies, and olives to stoneware; stir to combine.
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Cover and cook on LOW for 2 to 4 hours or on HIGH for 1 to 2 hours or until done.
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Just before serving, stir in cheese.
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Serve with tortilla chips and sour cream.