Easy Taco DipOctober 19, 2008 | Email This Post Print This Post Post a Comment
1/2 pound ground beef chuck
1 cup frozen corn
1/2 cup chopped onion
1/2 cup salsa
1/2 cup mild taco sauce
1 can (4 ounces) diced mild green chilies
1 can (4 ounces) sliced ripe olives, drained
1 cup shredded Mexican cheese blend
Brown ground beef in large skillet, stirring to separate meat. Drain and discard fat. Spoon into slow cooker.
Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; mix well.
Cover and cook on LOW 2 to 4 hours.
Stir in cheese just before serving. Serve with tortilla chips and sour cream.