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Taco Dip Slow Cooker
Taco Dip Slow Cooker
Ingredients
- 455g fat-free cream cheese
- 1 tsp low-salt onion soup mix
- 1 pound (455 g) extra-lean ground beef
- 2 tsps salt-free mexican seasoning
- ½ cup (58 g) shredded Cheddar cheese
- ¼ cup (38 g) finely chopped green bell pepper
Method
- Combine cream cheese and onion soup mix and spread in the bottom of slow cooker
- In a skillet over medium-high heat, brown beef with Mexican seasoning
- Place on top of cheese mixture
- Sprinkle with Cheddar cheese, then green pepper
- Cover and cook on low 2 to 3 hours
- Yield: 10 servings
- Per serving: 63 g water; 238 calories (69% from fat, 25% from protein, 6% from carb)
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