Creamy blend of beef, tomatoes, black beans, and cheddar simmered slowly for a warm, hearty dip.
# Components:
→ Meats
01 - 1 pound ground beef
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1 cup sour cream
→ Vegetables & Legumes
05 - 1 can (10 oz) diced tomatoes with green chilies, undrained
06 - 1 can (15 oz) black beans, rinsed and drained
07 - 1 tablespoon fresh cilantro, chopped (optional)
→ Seasonings & Condiments
08 - 1 packet (1 oz) taco seasoning mix
09 - 1 cup salsa (mild or spicy, as preferred)
# Method Steps:
01 - Cook the ground beef in a skillet over medium heat until browned, breaking it into small crumbles. Drain excess fat.
02 - Transfer cooked beef to the slow cooker. Add cream cheese, diced tomatoes with green chilies (including juice), shredded cheddar cheese, black beans, taco seasoning mix, and salsa. Stir thoroughly to combine.
03 - Cover and cook on LOW for 3 to 4 hours, stirring once or twice if possible, until the mixture is hot and the cheeses have melted completely.
04 - About 10 minutes before serving, stir in the sour cream until fully blended.
05 - Taste and adjust seasoning as desired.
06 - Sprinkle chopped fresh cilantro on top just before serving, if using. Serve warm with tortilla chips.
