Cooking Time:
1 1/2 hoursServings:
15
Ingredients
1 lb. Lean Ground Chuck1 lb. Breakfast Sausage
1 c. Chunky Salsa
10 3/4 oz. Cream of Mushroom Soup
6 oz. Cream Cheese
1 tsp. Garlic Powder
10.5 oz Rotel Tomatoes
1/2 tsp Oregano
5 Green Onions, chopped
4 oz. Sliced Black Olives
10 oz. Can Refried Beans
8 oz. Shredded Cheddar Cheese OR Velveeta
Slow Cooker Taco Dip is so easy to make and good to serve for just about any get together with Family and Friends.
- Cook the hamburger and sausage together over medium-high heat. Drain fat.
- Add meat mixture along with the remaining ingredients in a slow cooker and stir to mix.
- Cover. Cook on High for 1 hour, then stir to combine cheese.
- Cook on Low for 1 hour more, or until cheese is melted and dip is warm throughout.
- Serve with tortilla chips and garnish with tomatoes, cheese and green onions.
Happy Crocking!
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XOXO,
Jenn
How much cream of mushroom do you really need. It looks like 10, 34oz cans
Sorry Natalie…. I didn’t put the slash in between the 3 and 4, but it is one can, which is 10 3/4 oz. Thank you for letting me know…..Happy Crocking!
What size can of refried beans did you use? Also, I’m assuming the green onion is sliced??
There is no shredded cheese in this? It looks like there is in the picture.
Thank you Kerry, I have adjusted the recipe to reflect the cheese. I made an oops! 🙂