Cheesy Slow Cooker Taco Dip: A Delicious and Easy Recipe for Every Occasion

Ingredients

• 1 pound ground beef
• 1 packet taco seasoning
• 15 oz black beans, drained and rinsed
• 10 oz diced tomatoes with green chilies
• 1 cup corn (frozen or canned)
• 8 oz cream cheese, softened
• 1 cup sour cream
• 2 cups shredded cheddar cheese
• 1 teaspoon garlic powder
• 1 tablespoon olive oil
• to taste salt and pepper
• for garnish fresh cilantro, chopped
• for serving tortilla chips

Instructions

1. In a skillet over medium heat, add olive oil and sauté the ground beef until browned, breaking it up with a spatula, about 5-7 minutes.
2. Drain any excess fat and sprinkle in the taco seasoning. Add a bit of water (about 1/4 cup) to help incorporate the seasoning well. Stir and cook for an additional 2-3 minutes.
3. Transfer the seasoned beef into your slow cooker and add the black beans, diced tomatoes with green chilies, corn, garlic powder, salt, and pepper. Mix everything until combined.
4. Cut the cream cheese into chunks and add it to the slow cooker. Tightly cover and cook on low for 2 hours or until the cream cheese has melted.
5. After 2 hours, stir in the sour cream and 1 1/2 cups of the shredded cheddar cheese until fully melted and combined.
6. Let everything cook for an additional 30-45 minutes on low until heated through and flavors meld together.
7. Before serving, sprinkle the remaining 1/2 cup of cheddar cheese on top and let it melt slightly.
8. Garnish with chopped fresh cilantro before serving.