Slow Cooker Taco Dip

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
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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.