We make the mistakes in the kitchen, so that you don't have to.

A Taco Dip Touchdown

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Taco dip rarely delivers on its promise of big Tex‐Mex flavor. We set out to develop a hearty, meaty taco dip worthy of eating while watching the big game. We wanted our dip to include plenty of flavorful ground beef, but when we simply stirred raw ground beef into the slow cooker, the dip was a watery, greasy mess. So we partially cooked the ground beef in the microwave to remove moisture and render excess fat. A packet of taco seasoning and a little garlic made quick work of seasoning the beef and helped us to shorten our ingredient list. To bulk up the meat, we added lots of hearty black beans. Mashing half of the beans and stirring in some shredded Monterey Jack cheese helped to bind everything together into a cohesive dip. Ro‐tel tomatoes added bright acidity and a spicy kick. To finish, we topped the dip with more gooey Monterey Jack and a sprinkling of scallions.

SLOW-COOKER BEEF AND BLACK BEAN TACO DIP

Get this recipe and 200+ more in Slow Cooker Revolution Volume 2: The Easy-Prep Edition

Makes about 5 cups
Serves 6 to 8
Cooking Time 1 to 2 hours on Low
Slow Cooker Size 1 1/2 to 7 quarts

Serve with tortilla chips and/or pita chips.

1 pound 85 percent lean ground beef
1 (1-ounce) packet taco seasoning
2 teaspoons minced garlic
2 (10-ounce) cans Ro-tel Diced Tomatoes & Green Chilies
2 (15-ounce) cans black beans, rinsed
2 cups shredded Monterey Jack cheese
2 scallions, sliced thin


1. Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. Break up any large pieces of beef with spoon, then drain off fat.

2. Drain tomatoes, reserving 1/4 cup juice. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. Stir in beef mixture, remaining beans, tomatoes, and 1 1/2 cups Monterey Jack until well combined.

3a. FOR A 1 1/2- TO 5-QUART SLOW COOKER: Transfer mixture to slow cooker, cover, and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes.

3b. FOR A 5 1/2- TO 7-QUART SLOW COOKER: Transfer mixture to 1 1/2‐quart soufflé dish. Set dish in slow cooker and pour water into slow cooker until it reaches about one‐third up sides of dish (about 2 cups water). Cover and cook until heated through, 1 to 2 hours on low. Stir dip to recombine and sprinkle with remaining 1/2 cup Monterey Jack. Cover and continue to cook on low until cheese is melted, about 5 minutes. Remove dish from slow cooker.

4. Sprinkle dip with scallions and serve. (Dip can be held on warm or low setting for up to 2 hours.)

How did Tex-Mex enchiladas, whose precursors are believed to date back to Mayan times, come to include that most reviled of modern processed foods, Velveeta? 

Find out the story in today’s edition of Food of Yore: http://bit.ly/1cV6xyT (Plus a recipe for our Tex-Mex Enchiladas!)
How did Tex-Mex enchiladas, whose precursors are believed to date back to Mayan times, come to include that most reviled of modern processed foods, Velveeta? 

Find out the story in today’s edition of Food of Yore: http://bit.ly/1cV6xyT (Plus a recipe for our Tex-Mex Enchiladas!)

How did Tex-Mex enchiladas, whose precursors are believed to date back to Mayan times, come to include that most reviled of modern processed foods, Velveeta? 

Find out the story in today’s edition of Food of Yore: http://bit.ly/1cV6xyT (Plus a recipe for our Tex-Mex Enchiladas!)

FOR THE ZESTY COOK: Day 23: Microplane 8.5-Inch Classic Zester/Grater Breezed through all four tasks, producing piles of cheese, chocolate, zest, and ginger with minimal effort. GET YOURS: http://amzn.to/1claSiK. 
FOR THE ZESTY COOK: Day 23: Microplane 8.5-Inch Classic Zester/Grater Breezed through all four tasks, producing piles of cheese, chocolate, zest, and ginger with minimal effort. GET YOURS: http://amzn.to/1claSiK. 

FOR THE ZESTY COOK: Day 23: Microplane 8.5-Inch Classic Zester/Grater Breezed through all four tasks, producing piles of cheese, chocolate, zest, and ginger with minimal effort. GET YOURS: http://amzn.to/1claSiK

Dreaming about a gooey, cheesy lunch? We just discovered how to make 8 Grilled Cheese Sandwiches at once: http://bit.ly/1d2AmnF 
Dreaming about a gooey, cheesy lunch? We just discovered how to make 8 Grilled Cheese Sandwiches at once: http://bit.ly/1d2AmnF 

Dreaming about a gooey, cheesy lunch? We just discovered how to make 8 Grilled Cheese Sandwiches at once:

Stumped for dinner? We think it’s time for Grown-Up Grilled Cheese Sandwiches (with aged cheddar, white wine, and shallot): http://bit.ly/19q5wiH
Stumped for dinner? We think it’s time for Grown-Up Grilled Cheese Sandwiches (with aged cheddar, white wine, and shallot): http://bit.ly/19q5wiH

Stumped for dinner? 

We think it’s time for Grown-Up Grilled Cheese Sandwiches (with aged cheddar, white wine, and shallot): http://bit.ly/19q5wiH

It’s time to go Back to School with Bridget! In the past few days, we’ve learned how to chop an onion, poach eggs, and now we’re beefing up for lesson #3: So You Think You Know How to Make a Burger?Extra Credit? Making our Juicy Pub-Style Burger.
It’s time to go Back to School with Bridget! In the past few days, we’ve learned how to chop an onion, poach eggs, and now we’re beefing up for lesson #3: So You Think You Know How to Make a Burger?Extra Credit? Making our Juicy Pub-Style Burger.

It’s time to go Back to School with Bridget! 

In the past few days, we’ve learned how to chop an onion, poach eggs, and now we’re beefing up for lesson #3: So You Think You Know How to Make a Burger?

Extra Credit? Making our Juicy Pub-Style Burger.

Introducing: Back to School with Bridget Week! Wish you had more confidence in your knife work? Curious about the art of pastry? Eager to wean yourself off takeout? Whatever your motivation, follow along each day this week on the Feed for a new Bridget-approved lesson. Day 1: So You Think You Know How to Chop An Onion? (Plus a recipe for Almost Hands-Free Risotto with Chicken and Herbs.)
Introducing: Back to School with Bridget Week! Wish you had more confidence in your knife work? Curious about the art of pastry? Eager to wean yourself off takeout? Whatever your motivation, follow along each day this week on the Feed for a new Bridget-approved lesson. Day 1: So You Think You Know How to Chop An Onion? (Plus a recipe for Almost Hands-Free Risotto with Chicken and Herbs.)

Introducing: Back to School with Bridget Week! 

Wish you had more confidence in your knife work? Curious about the art of pastry? Eager to wean yourself off takeout? Whatever your motivation, follow along each day this week on the Feed for a new Bridget-approved lesson. 

Day 1: So You Think You Know How to Chop An Onion? (Plus a recipe for Almost Hands-Free Risotto with Chicken and Herbs.)