Creamy, hearty blend of beef, beans, tomatoes, and cheddar with a zesty, slow-simmered finish.
# What You Need:
→ Meats
01 - 1 pound ground beef
→ Dairy
02 - 8 ounces cream cheese, softened
03 - 1 cup shredded cheddar cheese
04 - 1 cup sour cream
→ Vegetables & Legumes
05 - 1 can (10 ounces) diced tomatoes with green chilies, undrained
06 - 1 can (15 ounces) black beans, rinsed and drained
07 - 1 tablespoon chopped fresh cilantro (optional, for garnish)
→ Seasonings & Condiments
08 - 1 packet (1 ounce) taco seasoning mix
09 - 1 cup salsa (mild or spicy, as preferred)
→ For Serving
10 - Tortilla chips (gluten-free if required)
# How To Make It:
01 - Cook the ground beef over medium heat in a skillet until browned, breaking into small crumbles; drain excess fat.
02 - Transfer the cooked beef to the slow cooker; add softened cream cheese, diced tomatoes with green chilies and juice, shredded cheddar cheese, rinsed black beans, taco seasoning, and salsa. Stir thoroughly to combine.
03 - Cover and cook on low for 3 to 4 hours, stirring once or twice if possible, until hot and cheeses are fully melted.
04 - Stir in the sour cream about 10 minutes before serving until fully incorporated.
05 - Taste and adjust seasoning as desired.
06 - Sprinkle chopped fresh cilantro on top just before serving, if using.
07 - Serve warm with tortilla chips or preferred dippers.
