Crockpot Chili Dip

Name: Crockpot Chili Dip
Prep time: 10 min
Cook time: 3 h 10 min
Total time: 3 h 20 min
Yield: about 9 cups
Cuisine: Tex-Mex
Ingredients: ~2 cups (455 g) Lean ground beef; To taste Garlic powder; ~3½ cups (905 g) Salsa; ½ tsp. (1.0 g) Cumin; ~4 cups, shredded (455 g) Munster cheese; 1 can (15 oz.) (425 g) Pinto beans with liquid, canned; ½ tsp. (2.1 g) Sugar; ½ tsp. (3.0 g) Salt; 2 tsp. (4.0 g) Chili powder; ¼ tsp. (0.5 g) Red pepper flakes

Layered ground beef, salsa, pinto bean, and Munster cheese dip finished in a crockpot.

[[Recipes]] [[Appetizers & Dips]]

Dips & Spreads

Ingredients

Ingredients for this recipe, with a checkbox to mark each as gathered
Gathered	Amount	Ingredient
	~2 cups (455 g)	Lean ground beef
	To taste	Garlic powder
	~3½ cups (905 g)	Salsa
	½ tsp. (1.0 g)	Cumin
	~4 cups, shredded (455 g)	Munster cheese
	1 can (15 oz.) (425 g)	Pinto beans with liquid, canned
	½ tsp. (2.1 g)	Sugar
	½ tsp. (3.0 g)	Salt
	2 tsp. (4.0 g)	Chili powder
	¼ tsp. (0.5 g)	Red pepper flakes

Instructions

Brown ground beef; drain.
Add all ingredients except the cheese; simmer over medium heat for 30 minutes.
Preheat the crockpot. Layer in ⅓ of the meat mixture, then a layer of cheese; repeat layers with remaining mixture and cheese.
Cook on low for 2–3 hours. Do not stir. Ladle off any water that collects on top.

Notes

prepTime, totalTime, and yield estimated; cookTime bundles browning (~10 min), the 30-minute stovetop simmer, and the 2-3 hour crockpot stage (midpoint used). Source: Mary Long Equipment — Required: Skillet, crockpot, ladle; Special tools: Crockpot

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