Chili Cheese Dip
While trying to create a recipe for Mexican soup, I came up with a cheesy, beefy dip that eats like a meal. My husband and two children love digging in with corn chips when they watch football games.
—SANDRA FICK LINCOLN, NE
PREP: 20 MIN. • COOK: 4 1/2 HOURS • MAKES: 8 CUPS
1 pound lean ground beef (90% lean)
1 medium onion, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 1/2 ounces) diced tomatoes in sauce, undrained
1 cup frozen corn, thawed
3/4 cup water
1 can (2 1/4 ounces) sliced ripe olives, drained
3 teaspoons chili powder
1/2 teaspoon dried oregano
1/2 teaspoon chipotle hot pepper sauce
1/4 teaspoon garlic powder
1/4 teaspoon ground cumin
1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
Corn chips or tortilla chips
1. In a large skillet, cook the beef and onion over medium heat 6-8 minutes or until the beef is no longer pink and the onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker.
2. Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through.
3. Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.