Beef and Black Bean Taco Dip

• lean ground beef (85%)↗1 lb
• taco seasoning1 ounce

  packet

• minced garlic2 teaspoons
• ro-tel diced tomatoes and green chilies2 ounce

  cans

• black beans, rinsed↗2 ounce

  cans

• shredded monterey jack cheese2 cups
• scallions, sliced thin↗2

Step-by-step instructions

1. 1

   Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.

2. 2

   Break up any large pieces of beef with spoon, then drain off fat.

3. 3

   Drain tomatoes, reserving ¼ cup juice.

4. 4

   Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.

5. 5

   Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined.

6. 6

   1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.

7. 7

   Stir dip to recombine and sprinkle with remaining ½ cup cheese.

8. 8

   Cover and continue to cook on LOW until cheese is melted, about 5 minutes.

9. 9

   Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.