Looking for a set it and forget it dip for this weekend’s game? Here’s one that delivers a big Tex-Mex flavor. Tips: Partially cooking the beef before hand, removes excess moisture and allows you to render the fat before adding other ingredients. Mashing half of the beans helps to bulk up the beef and bind everything together.
Makes about 5 cups
Serves 6 to 8
Cooking Time 1 to 2 hours on Low
Slow Cooker Size 1 1/2 to 7 quarts
Serve with tortilla chips and/or pita chips.
1 pound 85 percent lean ground beef
1 (1-ounce) packet taco seasoning
2 teaspoons minced garlic
2 (10-ounce) cans Ro-tel Diced Tomatoes & Green Chilies
2 (15-ounce) cans black beans, rinsed
2 cups shredded Monterey Jack cheese
2 scallions, sliced thin
1. Microwave (or use skillet on stove top) ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Break up any large pieces of beef with spoon, then drain off fat.
2. Drain tomatoes, reserving 1/4 cup juice. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, remaining beans, tomatoes, and 1 1/2 cups Monterey Jack until well combined.
3a. FOR A 1 1/2- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes.
3b. FOR A 5 1/2- TO 7-QUART SLOW COOKER: Transfer mixture to 1 1/2‐quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes. Remove dish from slow cooker.
4. Sprinkle dip with scallions and serve. (Dip can be held on warm or low setting for up to 2 hours.)
Credits and image source: America’s Test Kitchen, http://www.americastestkitchen.com/