Ingredients
1 lb ground beef (80/20)
1 large yellow onion, diced
1 poblano pepper, seeded and diced
1 jalapeño, seeded and diced
½ cup beef broth
2 Tbsp cornstarch
3 Tbsp homemade taco seasoning
2 (10oz each) cans diced tomatoes and green chiles, half the liquid drained
1-2 cups shredded Mexican cheese blend
For garnishing
sliced black olives
diced tomatoes
minced fresh cilantro
Directions
Heat a large skillet over medium-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.
Note: A can of refried beans or drained and rinsed black beans can be added to the dip.