Slow Cooker Party Bean Dip
This is a great choice when you’re expecting a crowd. Use any leftovers to make the base of the tostada salad - pile on top of a few chips and top with shredded lettuce and cheese, chopped tomatoes, avocado, green onions and salsa.
1 pound lean ground beef
1 large onion, chopped
2 cans (15 ounces EACH) pinto beans, rinsed and drained
1 cup ketchup
1 tablespoon chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon garlic powder
Pinch cayenne pepper OR more to taste
1/2 cup chopped pimiento-stuffed green olives OR 1 can (2 1/4 ounces) sliced black olives, drained
1 1/2 cups shredded Cheddar cheese
Tortilla chips and fresh cut-up vegetables for serving
In a large skillet, on top of stove, cook beef with onion over medium-high heat, stirring until browned, 6 to 8 minutes. Drain off any fat.
Turn into a 3 1/2-quart electric slow cooker. Add beans, mashing up to 1/2 of them with a fork. Stir in ketchup, chili powder, cumin, garlic powder, cayenne and olives until well mixed.
Cover and cook on high heat setting 1 1/2 hours or on low heat setting 3 hours.
Stir in 1 cup cheese, mixing well. Top with remaining 1/2 cup cheese. Serve immediately with tortilla chips and fresh vegetables. Refrigerate any leftovers.
Makes 4 1/2 to 5 cups.
From ``The Best Slow Cooker Cookbook Ever’’ by Natalie Haughton, 1996.