Slow Cooker Taco Dip
Try this Slow Cooker Taco Dip recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 12
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
slow cooker
- salt to taste
- 1 pound ground beef
- pepper to taste
- onion powder to taste
- 1 large bag tortilla chips
- 1 16 ounce can refried beans
- 1 16 ounce jar of salsa (i use mild pace picante)
- 1 15 ounce jar nacho cheese (found on chip aisle)
- 1 16 ounce container sour cream
- Carbohydrate 0.05670875 g
- Cholesterol 25.7035676333333 mg
- Fat 5.672757125 g
- Fiber 0.0231875 g
- Protein 7.03648304858333 g
- Saturated Fat 2.21816820201667 g
- Serving Size 1 1 Serving (39g)
- Sodium 315.67108035 mg
- Sugar 0.03352125 g
- Trans Fat 0.811674848658332 g
- Calories 81 calories
Brown meat in a skillet, add salt pepper, and onion powder. Drain and discard liquid.Add meat to slow cooker.Add salsa, nacho cheese, sour cream, refried beans to slow cooker.Stir.Cook on high for 2 hours, or until heated through.Turn slow cooker to warm while serving.Serve with tortilla chips
