Crockpot Taco Dip

Crockpot Taco Dip

 

Ingredients:

  • 1 can diced tomatoes with green chilies, drained
  • 1/2 lb Velveeta, cut into chunks
  • 1 cup shredded cheddar
  • 1/2 lb shredded chicken breast (or 2 cans of chunk chicken, drained)
  • 1/2 cup sour cream
  • 1/4 cup chopped green onion
  • 2 tablespoons southwest/taco seasoning of your choice (We used 1 tablespoon each of spicy chili lime and chipotle parmesan corn on the cob seasoning from Urban Accents.)
  • 1 can black beans, drained

Add all ingredients to the crockpot besides the beans. Cook on high until heated through (about 1 hour), stirring every 20 minutes or so. Stir in beans and let cook for about 20 more minutes. Turn to low/warm before serving. Best served with tortilla chips and Day of the Dead Salsa.

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