Slow Cooker Cheesy Enchilada Beef Dip

Looking for an easy and delicious to spice up game day or poker night? This is your dip! I use Monterey Jack Cheese and a bit of sharp cheddar but you can really use any cheese you have on-hand. Note: freshly grated cheese always melts better!

1. Brown beef, onions and garlic in a large skillet over medium-high heat.
2. Cook and crumble beef just until no longer pink.
3. Drain grease on a paper towel-lined plate.
4. Place meat mixture in a medium bowl and stir in enchilada sauce, paprika, and chili powder.
5. Transfer meat mixture to the bottom of a Crock-Pot® Casserole Crock slow cooker and spread evenly. (If you don’t have a casserole slow cooker, then just use a large oval slow cooker.
6. Sprinkle shredded cheese over top meat mixture.
7. Cover and cook on LOW for 2 hours, or until dip is heated through and cheese starts to bubble.
8. Switch slow cooker to WARM setting and serve right from the crock.
9. Serve with tortilla chips and a side of sour cream.

Note: This is also delicious with green enchilada sauce. If you use green sauce, add extra garlic to really kick up the flavor!

Happy Crocking!

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XOXO,

Jenn