Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Friday, January 24, 2014


2 cans (16-oz each) refried beans, drained and mashed
1/2 lb lean ground beef
3 tbsp bacon drippings
2 lb Velveeta-type cheese, cubed
1/4 cup taco sauce
1 pkt taco seasoning mix

In a large skillet, brown the ground beef; drain.  Wipe out skillet with a paper towel.

While beef drains, add the bacon drippings to the skillet; add beans and cook until heated.

Transfer the beef and beans to a crock pot or slow cooker; add the remaining ingredients.  Stir the ingredients together well to blend.

Place lid on cooker and cook on high 1 to 2 hours or on low 2 to 4 hours until the cheese is melted and the dip is hot through. Stir a few times during cooking.

Dip can be kept of low for a few hours or on keep warm setting until serving time.

Serve dip with warmed tortilla chips.

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