Beef Burrito Dip
Looking for some new crock pot dip recipes? Check out this bean dip recipe, loaded with spicy shredded beef, cheese, and all the burrito flavors you love!
Servings 12 servings
- 15.5 ounces Hurst's Slow Cooker Chili Beans with seasoning packet 1 bag
- 2 1/2 pounds beef chuck roast
- 1 sweet onion diced
- 5 cups water
- 15 ounces jarred salsa
- 4 ounces cream cream cheese
- 1 cup shredded cheddar cheese
- 4 green onions diced
- Tortilla chips for serving
- Guacamole and sour cream as desired
Sort through the dry beans and remove any debris. Rinse well and place in a 5 quart slow cooker set to high.
Add the diced onion to the slow cooker and top with the whole chuck roast.
Sprinkle the seasoning packet from the bean package into slow cooker.
Add 5 cups of water to the slow cooker, cover, and cook on high for 6 hours.
Remove the lid, shred the beef with 2 forks, and stir in the salsa, cream cheese, cheddar cheese, and green onions. Stir until mixture is combined and cheese has melted.
Turn slow cooker to low and serve with tortilla chips. Top with guacamole and sour cream, as desired.
Calories: 384kcal | Carbohydrates: 27g | Protein: 30g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 85mg | Sodium: 427mg | Potassium: 978mg | Fiber: 6g | Sugar: 3g | Vitamin A: 445IU | Vitamin C: 4.4mg | Calcium: 146mg | Iron: 4.8mg