Beef And Black Bean Taco Dip

In ‘ slow cooker revolution: volume 2’ by atk

Microwave ground beef , taco seasoning , and garlic in bowl , stirring occasionally , until beef is no longer pink , about 5 minutes.

Break up any large pieces of beef with spoon , then drain off fat.

Drain tomatoes , reserving cup juice.

Using potato masher , mash half of beans with reserved tomato juice in large bowl until mostly smooth.

Stir in beef mixture , remaining beans , tomatoes and 1 c monterey jack cheese until well combined.

1 -5 quart slow cooker: transfer mixture to slow cooker , cover , and cook until heated through , 1-2 hours on low.

Stir dip to recombine and sprinkle with remaining cup cheese.

Cover and continue to cook on low until cheese is melted , about 5 minutes.

Sprinkle dip with scallions and serve.

Dip can be held on warm or low setting for up to 2 hours.

lean ground beef, taco seasoning, garlic, tomatoes and green chilies, black beans, monterey jack cheese, scallions