Beef And Black Bean Taco Dip Recipe

Ingredients for Beef And Black Bean Taco Dip

• Lean Ground Beef
• 1 packet (1 oz) taco seasoning
• 2 cloves minced garlic
• Tomatoes And Green Chilies
• Black Beans
• 2 cups shredded Monterey Jack cheese
• 2 tablespoons chopped scallions

How to Make Beef And Black Bean Taco Dip

1. Brown 1 lb ground beef in a large microwave-safe bowl with 1 tbsp olive oil, along with 1 packet (1 oz) taco seasoning and 2 cloves minced garlic. Microwave on high, stirring occasionally, until beef is no longer pink (about 5 minutes).
2. Break up any large pieces of beef with a spoon, then drain off excess grease.
3. Drain one 15-ounce can of diced tomatoes, reserving 1/2 cup of the juice.
4. In a large bowl, mash 1 (15-ounce) can of black beans with a potato masher, incorporating the reserved 1/2 cup tomato juice until mostly smooth.
5. Stir in the cooked beef mixture, the remaining 1 (15-ounce) can of black beans, the drained diced tomatoes, and 1 cup shredded Monterey Jack cheese. Mix until well combined.
6. Transfer the mixture to a 1-5 quart slow cooker. Cover and cook on low for 1-2 hours, or until heated through.
7. Stir the dip to recombine and sprinkle with the remaining 1 cup shredded Monterey Jack cheese.
8. Cover and continue cooking on low until the cheese is melted and bubbly, about 5-10 minutes.
9. Sprinkle the dip with 2 tablespoons chopped scallions and serve with your favorite tortilla chips.