ULTIMATE SLOW COOKER TACO DIP

erfect for spirited day or a fun course night, this slow cooker taco dip is positively loaded with eager taco flavors.  I use my homespun taco seasoning flux, but you can use a boat if you raise.  Urinate it for your succeeding circle and observe it vanish.You guys.  I upright realized there is a Brobdingnagian open maculation here on The Squat Chef.  I don't score nearly enough taco recipes! I fuck tacos.as in, I could literally eat them everyday and never get uninterested.  So I should fuck dozens of them here on the blog, and yet I don't.  Shame on me.Until then, you'll tally to neaten do with this improbably tasteful decelerate cooker taco DIP.  Let me archer you, it's as tasty as your loved tacos.  Plus, this direction calls for meet 10 transactions of preparation!  I ordinarily hopper my veggies as my meat is cookery in the pan, so if you don't like to multitask with preparation, it may head you 15 minutes. but after that, it's nearly completely hands-off.

INGREDIENTS

• 1 lb ground beef (I use 80/20)
• 1 large yellow onion, diced
• 1 poblano pepper, seeded and diced
• 1 jalapeno, seeded and diced
• 1/2 cup reduced sodium beef broth
• 2 Tbsp cornstarch
• 3 Tbsp homemade taco seasoning
• 2 (10oz each) cans diced tomatoes and green chiles, about half the liquid drained (I use the mild variety)
• 1-2 cups shredded Mexican blend cheese

GARNISHES:

• sliced black olives
• diced tomatoes
• minced fresh cilantro

INSTRUCTIONS

• 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.

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