I LOVE cheese. When I was younger, I would grab a block of cheese and take big bites out of it. I put cheese on so many foods, many of them that most people don’t put cheese on.
Even before living in Texas, I’ve always enjoyed some good Tex-Mex as well. And this Chili Nacho Dip combines my love of both of these in a delicious chip dip that’s perfect as an appetizer or to bring for a potluck.
And the best part about this recipe is that it can be changed to your liking. I don’t like a lot of chunks in mine, so I keep the amount of ground beef and tomatoes to a minimum. But it would be easy to increase either or both of those if you prefer.
Ok, an even better part (yes, it gets better still) is that it’s made in the slow cooker. Besides browning the ground beef, it doesn’t take much at all to cook this recipe. Then if you are bringing it to a potluck, you can use a slow cooker like I have, the Hamilton Beach Stay or Go Slow Cooker, to easily keep the dip warm for the duration of a party.
So, as I mentioned, the first thing that needs to be done is to brown the ground beef.
Meanwhile, add all of the canned ingredients into the slow cooker.
Then put in all of the seasonings. You can either buy a packet of chili season or make your own. I like to use the one that I use for my regular chili recipe.
Mix that all into the sauce, and then add the ground beef. At this point, I usually go ahead and get the slow cooker started.
Finally, the Velveeta Cheese is added last. I find it works best if I cut this into chunks before I stir it in the dip.
Set the slow cooker to high, and cook for a couple of hours. I find it takes about 2-3 hours for the cheese to melt. Once it’s done, serve the dip warm with chips, and top with sour cream (if desired).
Chili Nacho Dinner
- 1 lb ground beef
- 45 oz tomato sauce
- 30 oz pinto beans
- 10 oz tomatoes diced
- 1 cup heavy whipping cream
- 6 tbsp chili powder
- 2 tsp lawrys seasoning
- 1 tsp cumin
- 1 tsp salt
- 4 tsp onion powder
- 2 tsp onion minced
- 2 tsp garlic powder
- 1 tsp sugar
- 1 1/2 tsp cayenne
- 1/2 tsp oregano
- 1/2 tsp pepper
- 2 lbs Velveeta cheese
- Brown ground beef
- Combine the canned ingredients and the heavy cream in the slow cooker
- Mix the ground beef into the tomato mixture
- Add all the seasonings and stir it in
- Cut the cheese into chunks and put it in the slow cooker
- Set the slow cooker to high and cook for a couple hours, stirring occasionally, until the cheese is melted
- Serve warm with chips and top with sour cream if desired
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