Tuesday, September 28, 2010

{Easy Taco Dip}

My cousin made this as an appetizer at a family gathering and it was gone in seconds. I thought I had lost this recipe so when I found it I was so excited. I will post pictures as soon as I make it.

1/2 pound ground chuck
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 can (4 oz) diced mild green chilies
1 can (4 oz) sliced ripe olives
1 cup shredded mexican cheese blend
Tortilla chips
Sour cream

1. Cook meat in a large nonstick skillet over medium-high heat until no longer pink, stirring to separate; drain. Spoon into slow cooker.
2. Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; stir to combine. Cover; cook on low 2 to 4 hours.
3. Just before serving, stir in cheese. Serve with tortilla chips and sour cream.

makes about 3 cups


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