1/2 lb chorizo
2 cans (15-oz each) refried black beans
1 1/2 cups bottled salsa
1 can (4-oz) diced green chilies, do not drain
1 1/2 cups Monterey Jack cheese, shredded
chips or pita wedges for dipping
In a skillet, cook chorizo and onion until browned. Drain off all fat.
In a 3 1/2 to 4-qt slow cooker, combine the meat mixture, beans, salsa, and green chilies; stir to combine.
Stir in the cheese.
Cover and cook on low 3 to 4 hours or on high 1 1/2 to 2 hours.
Serve immediately or keep on keep warm setting up to 2 hours.
file photo
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