Slow Cooker Enchilada Dip
Slow Cooker Enchilada Dip
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Author:
Amanda Warren
Slow Cooker Enchilada Dip
Ingredients
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2 blocks of 8 oz cream cheese
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4 lbs ground beef
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2 tablespoons of olive oil
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1 white onion diced
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2 cans of black beans, rinsed and drained
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4 cups of Mexican shredded cheese
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1 can of enchilada sauce
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2 tablespoons of taco seasoning
Directions
Put your slow cooker pot on the stove and let come to medium temp. Add in olive oil and onions. Cook until softened, push to the side and add in ground beef. Cook slightly browned and place on slow cooker.
Once back on its base layer in cream cheese, black beans, enchilada sauce, 3 cups of the shredded cheese and taco seasoning. Give a stir and place lid on top. Let cook for 2-3 hours (on level 2) until meat is fully cooked and everything is nice and melted. Top with additional shredded cheese and toppings of choice. Serve with chips, tortillas or veggies. Serve & Enjoy!