Corn Chip Chili Cheese Dip

Corn Chip Chili Cheese Dip

Corn Chip Chili Cheese Dip


1 pound lean ground beef (90% lean)

1 medium onion, chopped

1 can (16 ounces) kidney beans, rinsed and drained

1 can (15 ounces) black beans, rinsed and drained

1 can (14-1/2 ounces) diced tomatoes in sauce, undrained

1 cup frozen corn, thawed

3/4 cup water

1 can (2-1/4 ounces) sliced ripe olives, drained

3 teaspoons chili powder

1/2 teaspoon dried oregano

1/2 teaspoon chipotle hot pepper sauce

1/4 teaspoon garlic powder

1/4 teaspoon ground cumin

1 package (16 ounces) reduced-fat process cheese (Velveeta), cubed

Corn chips or tortilla chips


In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain. Transfer to a 4-qt. slow cooker.

Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin. Cook, covered, on low 4-5 hours or until heated through.

Stir in cheese. Cook, covered, on low 30 minutes longer or until cheese is melted. Serve with corn chips

Written by admin

I enjoy sharing a growing archive of delicious free recipes from both sides of my family and from those who have shared their favorite recipes.

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