Slow Cooker Taco Queso Dip
All the bold flavors of a classic taco in a mega-cheesy dip! Perfect for parties!
Servings: 8 servings
Ingredients
- 32 ounces original Velveeta cheese
- 2 15-ounce cans mild or original diced tomatoes and chiles (I used Rotel but you could use another brand as well)
- ½ pound ground beef
- ½ cup black beans drained and rinsed
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 avocado thinly sliced
- handful cilantro roughly chopped
- tortilla chips for serving
Instructions
- Saute ground beef in a skillet over medium heat until browned and cooked through.
- Cut Velveeta into cubes. Add velveeta to slow cooker. Stir in diced tomatoes and chiles. Cover and cook on high for 1-2 hours or low 2-3 hours.
- Add ground beef, black beans, and spices to slow cooker and stir to combine with melted cheese. Top with diced avocado and cilantro and serve with tortilla chips.
Notes
Serve straight from the slow cooker to keep it warm!
Nutrition
Calories: 380kcal | Carbohydrates: 18g | Protein: 29g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 1822mg | Potassium: 635mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1190IU | Vitamin C: 3mg | Calcium: 664mg | Iron: 1mg
