Ultimate Slow Cooker Taco Dip Recipes

Steps:

• In a 5-qt. slow cooker, combine the first 8 ingredients. Cover and cook on low for 5-6 hours. If desired, sprinkle with green onions. Serve the dip with tortilla chips and mini peppers.

Steps:

• NSTRUCTIONS Heat a large skillet over MED-HIGH heat and drizzle with a little bit of olive oil. Add ground beef and cook 3-4 minutes, crumbling as you cook, until mostly browned. Add in diced onion, poblano and jalapeño and cook about 2-3 minutes, until soft. Drain grease. To a 3-4 quart slow cooker, add cooked beef mixture, beef broth, cornstarch, taco seasoning, and diced tomatoes with green chiles. Stir to combine well. Cover and cook on HIGH for 3 hours, or LOW for about 5 hours. Remove lid, add half the shredded cheese, give it a stir, top with remaining cheese. Cover and cook on LOW for 10 minutes, or until cheese is melted on top. Sprinkle with garnishes and serve with tortilla chips! OVEN DIRECTIONS: Preheat oven to 350 F degrees. Complete step 1 above as directed, preferably using an oven-safe skillet. After draining, return beef mixture to skillet. Add beef broth, cornstarch, taco seasoning, diced tomatoes with green chiles, and half of the cheese, stirring to combine. Sprinkle with remaining cheese, cover loosely with foil, and bake for approximately 20-30 minutes, until bubbly and cheese is melted. Garnish and serve as directed above. RECIPE NOTES If you're a bean fan, a small can of refried beans or drained and rinsed black beans can be added to the dip as well. If you don't want to make the homemade taco seasoning, use your favorite brand's seasoning packet.

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.