Slow-Cooker Nacho Bean Dip

With two kinds of beans, hearty cheese dip has mouthwatering Mexican flavor.

  • prep time 20 min
  • total time 4 hr 20 min
  • ingredients 7
  • servings 72

Ingredients

2
cans (16 oz each) Old El Paso™ refried beans
2
cans (15 oz each) black beans, rinsed and drained
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
1
envelope (1 oz) Old El Paso™ 40%-less-sodium taco seasoning mix
2
packages (1 lb each) pasteurized prepared cheese product loaf with jalapeño peppers, cut into cubes
1
cup finely shredded Mexican cheese blend (4 oz)
Tortilla chips
  • 1 In 3 1/2- to 4-quart slow cooker, mix all ingredients except shredded cheese and corn chips.
  • 2 Cover and cook on Low heat setting 3 to 4 hours, stirring after 2 hours, until cheese is melted.
  • 3 Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese. Serve with tortilla chips. Dip will hold on Low heat setting up to 2 hours.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    110
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2 1/2g,
    2 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    340mg
    340%;
    Total Carbohydrate
    10g
    10%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    4g
    4%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    10%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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