1 lb lean ground beef
1 Tbsp dried onion flakes
1 (15oz) can chili beans, undrained
1 (15oz) can black beans, rinsed and drained
1 (10oz) can Rotel tomatoes, undrained
1 cup frozen corn, thawed
1/2 cup milk
1 Tbsp chili powder
1/2 tsp oregano
1/2 tsp hot sauce
1/4 tsp garlic powder
1/4 tsp cumin
16 oz Velveeta, cubed
Microwave Directions:
In a large skillet, cook ground beef until no longer pink. Drain fat. Place beef in a large microwave safe bowl. Add remaining ingredients, stir. Microwave on HIGH for 4 minutes, stir. Microwave on HIGH for an additional 4 minutes, stir. Continue microwaving in 1 to 2 minute intervals until cheese is melted and dip is thoroughly heated. Serve immediately.
Slow Cooker Directions:
In a large skillet, cook ground beef until no longer pink. Drain fat. Place cooked beef in slow cooker. Add remaining ingredients and stir. Cook on LOW for 2 or 3 hours, until cheese is melted. Serve with chips.
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