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SC: Corn Chip Chili Cheese Dip (32)

Source of Recipe

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SC: Corn Chip Chili Cheese Dip (32)

Tasteofhome.com
Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2009,
17 reviews rate this recipe 4.5 of 5 stars.
Prep: 20 min. Cook: 4-1/2 hours
Yield: 8 cups. (32 servings)

After trying to create a Mexican soup, I ended up with this outstanding dip that eats like a meal. My husband and two young children love it! Now it's popular for football game days or family gatherings. —Sandra Fick, Lincoln, Nebraska

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

Directions:
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.

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