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My favorite thing about slow cooker recipes is that they’re easy and pretty hands-off. But when the dish calls for browned ground meat (like this one), it may not be convenient to brown it the same day especially if you have a lot going on or are just looking for truly hands-off preparation (which is probably why you’re using a slow cooker recipe in the first place!).
So I’m sharing one of my favorite “kitchen hacks” when working with slow cooker recipes – browning your meat ahead of time!
I purchased six pounds of ground beef, cooked it all in one batch and froze it ahead of time! I browned the meat, drained it well and let it cool. Then I portioned it out into two cup portions in quart-sized freezer bags, which equaled out to about 1 lb. of ground meat per bag. Then off to the freezer they went!
Before cooking, just be sure to defrost in the fridge the night before, and you’ll save time and clean up come time for dinner! This is SUCH an easy way to speed up any meal whether a meat sauce, casserole or a slow cooker bound dish like this Mexican dip recipe!
What You’ll Need:
- 1 lb. Cooked Ground Beef (if pre-frozen as shown, thaw overnight)
- 15 oz. Can Black Beans, drained and rinsed
- 2 10 oz. Cans RO*TEL Diced Tomatoes & Green Chilies (I used Mild)
- Medium Onion, chopped
- 3 Cloves Garlic, diced
- 3 tbsp. Taco Seasoning
- 32 oz. Velveeta Cheese, cubed
Spray slow cooker with nonstick cooking spray. Add first six ingredients (all ingredients but cheese) and mix well to combine.
Add cubed cheese over top. Cover with lid. Turn slow cooker on low and cook for one hour.
After cooking for an hour, stir well to mix cheese thoroughly into the mixture. Cheese will not be totally melted… it will continue to melt as it cooks.
Replace lid and cook for another hour. Once done, stir before serving to combine all the juices.
And when it’s done it should look like this!
There is a small hint of spice from the taco seasoning, but if you want to kick it up a notch you can use hot taco seasoning and hot RO*TEL instead of mild.
There are two ways you can serve this. #1 is obviously as a dip. #2 is as nachos (as shown above) – just layer it on top of tortilla chips and you’re good to go. Both ways use the same ingredients, you just have to decide whether you’d rather serve it as an appetizer or as more of a main component of your game day meal!
Slow Cooker Mexican Dip
- 1 lb ground beef cooked
- 1 can black beans 15 oz, drained and rinsed
- 2 cans Rotel with diced tomatoes and green chilis
- 1 onion medium, chopped
- 3 garlic cloves chopped
- 3 tbsp taco seasoning
- 32 oz velveeta cheese cubed
- Spray slow cooker with non stick cooking spray. Add first 6 ingredients (all ingredients except cheese) and mix well to combine.
- Add cubed cheese over the top. Cover with lid. Turn slow cooker on low and cook for one hour.
- After cooking for an hour, stir well to mix cheese thoroughly into mixture. Cheese will not be totally melted but will continue to melt as it cooks.
- Replace lid and cook for another hour. Once done, stir before serving.