Taco Dip
Ingredients:
- ground beef - 1 pound
- taco seasoning - 1 ounce packet
- minced garlic - 2 t
- Ro-tel diced tomatoes and green chilies - 2 - 10 ounce cans
- black beans, rinsed - 2 - 15 ounce cans
- shredded, Monterey Jack cheese - 2 c
- scallions, sliced thin - 2
Instructions:
Cook ground beef, taco seasoning and garlic, until beef is no longer pink, drain off fat.
Drain tomatoes, reserve 1/4 c juice. Mash half of the beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, remaining beans, tomatoes, and 1 1/2 c Monterey Jack until well combined.
Place mixture in a crock pot, cover, and cook 1 - 2 hours on low until heated through. Stir dip, sprinkle with 1/2 c Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes. Sprinkle scallions over cheese. Serve warm with crackers or chips.
