taco corn and bean dip
(1 rating)
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This is based on a Taco Soup Recipe given to me by a friend during a Pot Luck at work. My Dad is Gluten intolerant so I had to perform a little judicious editing.
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(1 rating)
prep time
20 Min
cook time
2 Hr
method
Slow Cooker Crock Pot
Ingredients For taco corn and bean dip
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1 candiced tomatoes with chilis, cilantro and lime - drained
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1 can32 oz can diced tomatoes - drained
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3 canblack beans - drained
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1 pkgfrozen corn, 1 lb.
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1/2 lgonion, diced
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3 clovegarlic, sliced
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2 tspground cumin
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1 tspground cilantro
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1 tspground chili
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1 tspground sweet paprika
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1 Tbspfajita seasoning - salt free
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2 lbground meat (i like chicken, or a combination of pork and beef)
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1 Tbspparsley
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salt and pepper to taste
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3 Tbspcorn meal
How To Make taco corn and bean dip
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1In fry pan or skillet, sautee onion and garlic in 2 Tbsp. bacon fat, remove from pan with slotted spoon. Brown ground chicken in remaining fat. Remove meat from pan with slotted spoon. Place meat, onion and garlic in Slow Cooker, (I use 4 -5 Quart).
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2Add all drained canned vegetables and frozen corn to Slow Cooker. Stir well.
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3Mix all herbs and spices (EXCEPT the parsley and Salt and Pepper) with corn meal, stir into Slow Cooker.
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4Cook on Low for 4 - 5 hours, until thick and tasty. Salt and pepper to taste. Sprinkle with parsley just before serving.
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5Serve with sour cream, shredded cheese, black olives, avocado and salsa or pico de gallo. My family likes to dip tortilla chips or Frito Corn Scoops. An alternative is to serve over a split corn muffin.
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