Skinny Nacho Cheese Dip (Crock-Pot)
Ingredients
- 1 pound extra-lean ground beef, see shopping tips
- 1 cup onions, chopped
- 2 tablespoons taco seasonings, I like Lawry’s
- 1 (16 oz) jar Pace Chunky Salsa (mild) or use your favorite jarred salsa
- 1 (16 oz) container fat-free sour cream
- 1 (15 oz) can fat-free refried beans
- 1 (10 ¾ oz) Campbell’s Healthy Request Cheddar Cheese, condensed not diluted
- ¾ cup fat-free milk
- 1 cup light cheddar cheese, shredded
- 1 cup tomatoes, chopped for topping
Ingredients for Serving
- Reduced-fat tortilla chips, crackers or carrots, and celery
Instructions
- In a large nonstick pan, add ground beef and onions. Sprinkle in taco seasoning. Brown beef and onions while breaking up beef. Drain any fat. Add meat mixture to crock-pot. Stir in salsa, sour cream, refried beans, condensed cheese soup, and fat-free milk. Mix well.
- Cover crock-pot and cook on High Heat for 45 minutes to 1 hour, until heated through. Once done, stir in ½ cup cheese. Top with tomatoes and remaining ½ cup cheese. Cover for about 2 minutes to melt the cheese.
- Turn crock-pot to low or warm and serve dip from crock-pot with reduced-fat tortilla chips, crackers, or even carrots and celery on the side.
- Leftovers freeze great! I pack them in ½ cup, 1 or 2 cup containers. Defrost and heat when ready to serve. Perfect for a healthy snack or for last-minute company.
Nutrition
Serving: 2tablespoonsCalories: 35kcalCarbohydrates: 4gProtein: 3gFat: 1gSodium: 157mgFiber: 1gSugar: 2gBlue Smart Points: 1Green Smart Points: 1Plus Points: 1