Creamy blend of beef, cheddar, black beans, and tomatoes slow-simmered with fresh cilantro for a warm dip.
# Components:
→ Meats
01 - 1 pound ground beef
→ Dairy
02 - 8 ounces cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1 cup sour cream
→ Vegetables & Legumes
05 - 1 can (10 ounces) diced tomatoes with green chilies, undrained
06 - 1 can (15 ounces) black beans, rinsed and drained
07 - 1 tablespoon chopped fresh cilantro (optional)
→ Seasonings & Condiments
08 - 1 packet (1 ounce) taco seasoning mix
09 - 1 cup salsa, mild or spicy
→ For Serving
10 - Tortilla chips (gluten-free if required)
# Directions:
01 - In a skillet over medium heat, cook ground beef until fully browned, breaking into small crumbles; drain excess fat.
02 - Transfer cooked beef to slow cooker; add cream cheese, diced tomatoes with green chilies (including juice), shredded cheddar, black beans, taco seasoning mix, and salsa. Stir to blend thoroughly.
03 - Cover and cook on LOW setting for 3 to 4 hours, stirring once or twice if possible, until thoroughly heated and cheeses are melted.
04 - About 10 minutes before serving, stir in sour cream until fully incorporated.
05 - Taste and modify seasoning if desired.
06 - Sprinkle chopped fresh cilantro over the dip just before serving, if desired.
07 - Serve warm alongside tortilla chips or preferred dippers.
