ULTIMATE SLOW COOKER TACO DIP - THE CHUNKY CHEF

Ultimate Slow Cooker Taco Dip - The Chunky Chef image

Provided by @MakeItYours

Number Of Ingredients 12

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1 lb ground beef (I use 80/20)
1 large yellow onion, diced
1 poblano pepper, seeded and diced
1 jalapeno, seeded and diced
1/2 cup reduced sodium beef broth
2 Tbsp cornstarch
3 Tbsp homemade taco seasoning
2 (10oz each) cans diced tomatoes and green chiles, about half the liquid drained (I use the mild variety)
1-2 cups shredded Mexican blend cheese
sliced black olives
diced tomatoes
minced fresh cilantro

Steps:

Heat a large skillet over MED-HIGH heat and drizzle with a little bit of olive oil. Add ground beef and cook 3-4 minutes, crumbling as you cook, until mostly browned. Add in diced onion, poblano and jalapeño and cook about 2-3 minutes, until soft. Drain grease.
To a 3-4 quart slow cooker, add cooked beef mixture, beef broth, cornstarch, taco seasoning, and diced tomatoes with green chiles. Stir to combine well.
Cover and cook on HIGH for 3 hours, or LOW for about 5 hours. Remove lid, add half the shredded cheese, give it a stir, top with remaining cheese. Cover and cook on LOW for 10 minutes, or until cheese is melted on top.
Sprinkle with garnishes and serve with tortilla chips!
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