Slow-Cooker Beef and Black Bean Taco Dip
By Stephanie PixleyPublished on October 16, 2019
Time
1 to 2 hours on low
Yield
Serves 6 to 8
Slow cooker size
3 to 7 Quarts
Ingredients
1 pound 85 percent lean ground beef 1 ounce taco seasoning (from packet) 2 garlic cloves, minced2 (15-ounce) cans black beans, rinsed2 (10-ounce) cans Ro-Tel tomatoes & Green Chilies, drained with ¼ cup juice reserved8 ounces Monterey Jack cheese, shredded (2 cups)2 scallions, sliced thin
Before You Begin
Serve with tortilla chips and/or pita chips.
Instructions
- Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Break up any large pieces of beef with spoon, then drain off excess fat.
- Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, tomatoes, 1½ cups Monterey Jack, and remaining beans until well combined.
- For 3- to 5-quart slow cooker Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low. Gently stir dip to recombine, then sprinkle with remaining ½ cup Monterey Jack. Cover and cook on low until cheese is melted, about 5 minutes.For 5½- to 7-quart slow cooker Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Gently stir dip to recombine, then sprinkle with remaining ½ cup Monterey Jack. Cover and cook on low until cheese is melted, about 5 minutes. Remove dish from slow cooker, if desired.
- Sprinkle dip with scallions and serve. (Dip can be held on warm or low setting for up to 2 hours.)
Time
1 to 2 hours on lowYield
Serves 6 to 8Slow cooker size
3 to 7 QuartsIngredients
1 pound 85 percent lean ground beef
1 ounce taco seasoning (from packet)
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed
2 (10-ounce) cans Ro-Tel tomatoes & Green Chilies, drained with ¼ cup juice reserved
8 ounces Monterey Jack cheese, shredded (2 cups)
2 scallions, sliced thin
Ingredients
1 pound 85 percent lean ground beef
1 ounce taco seasoning (from packet)
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed
2 (10-ounce) cans Ro-Tel tomatoes & Green Chilies, drained with ¼ cup juice reserved
8 ounces Monterey Jack cheese, shredded (2 cups)
2 scallions, sliced thin
Ingredients
1 pound 85 percent lean ground beef
1 ounce taco seasoning (from packet)
2 garlic cloves, minced
2 (15-ounce) cans black beans, rinsed
2 (10-ounce) cans Ro-Tel tomatoes & Green Chilies, drained with ¼ cup juice reserved
8 ounces Monterey Jack cheese, shredded (2 cups)
2 scallions, sliced thin
Why This Recipe Works
We wanted our dip to include plenty of flavorful ground beef, but when we simply stirred raw ground beef into the slow cooker, the dip was a watery, greasy mess. So we partially cooked the ground beef in the microwave to remove moisture and render excess fat. A packet of taco seasoning and a little garlic made quick work of seasoning the beef and helped shorten our ingredient list. To bulk up the meat, we added lots of hearty black beans. Mashing half of the beans and stirring in some shredded Monterey Jack cheese helped to bind everything together. To finish, we topped the dip with more gooey Monterey Jack and a sprinkling of scallions.
Before You Begin
Serve with tortilla chips and/or pita chips.
Instructions
- Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Break up any large pieces of beef with spoon, then drain off excess fat.
- Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, tomatoes, 1½ cups Monterey Jack, and remaining beans until well combined.
- For 3- to 5-quart slow cooker Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low. Gently stir dip to recombine, then sprinkle with remaining ½ cup Monterey Jack. Cover and cook on low until cheese is melted, about 5 minutes.For 5½- to 7-quart slow cooker Transfer mixture to 1½-quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one-third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Gently stir dip to recombine, then sprinkle with remaining ½ cup Monterey Jack. Cover and cook on low until cheese is melted, about 5 minutes. Remove dish from slow cooker, if desired.
- Sprinkle dip with scallions and serve. (Dip can be held on warm or low setting for up to 2 hours.)
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