Corn Chip Chili Cheese Dip

  Appetizers

After trying to create a Mexican soup, I ended up with this outstanding dip. My husband and two young children love it, and so do guests at football game days or family gatherings.

Corn Chip Chili Cheese Dip

Average Rating: 4.380952

TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
YIELD: 8 cups.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 medium onion, chopped
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes in sauce, undrained
  • 1 cup frozen corn, thawed
  • 3/4 cup water
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 3 teaspoons chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon chipotle hot pepper sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon ground cumin
  • 1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed
  • Corn chips or tortilla chips

Instructions

  • 1. In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker.
  • 2. Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through.
  • 3. Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips.

Nutrition Facts

1/4 cup (calculated without chips): 87 calories, 3g fat (1g saturated fat), 12mg cholesterol, 330mg sodium, 9g carbohydrate (2g sugars, 2g fiber), 7g protein.

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