Homemade Organic Slow Cooker Chunky Taco Dip

Here’s What You’ll Need:

  • 1 lb. grass-fed organic ground beef
  • 1/4 cup Homemade Organic Beef Stock
  • 1/4 cup reserved kidney bean liquid
  • 1 cup organic crushed tomatoes
  • 2 cups organic frozen corn
  • 2 cups cooked organic kidney beans, drained
  • 2 cups cooked organic black beans, drained
  • 1 cup freshly diced organic tomato  [1 medium]
  • 1 cup diced organic red onion
  • 4 organic garlic cloves, minced
  • 2-3 Tbsp. minced Homemade Organic Pickled Jalapenos; OR Homemade Organic Pickled Serranos
  • 2 Tbsp. Homemade Organic Taco Seasoning, divided
  • 2 tsp. Real Salt
  • 4 Tbsp. organic masa harina (corn flour); OR unbleached organic white flour mixed with 4 Tbsp. unchlorinated and unfluoridated water (slurry)
  • 1/4 cup finely chopped fresh organic cilantro; OR 1 Tbsp. organic dried cilantro (optional)
  • hot sauce (optional)
  • organic tortilla chips, for serving

Here’s How I do it:

Slow Cooker:

  1. Add all ingredients except the slurry and tortilla chips and cook on low for 5-6 hours; Add the slurry 30 minutes before the cook time ends, and stir until well combined.
  2. Serve from the slow cooker with tortilla chips on the side for dipping.
  3. This recipe yields approximately 11 cups of dip.
  4. Enjoy!

Warmers:

  1. Cook the ground beef and 1 Tbsp. taco seasoning in a large skillet until browned, breaking up any large chunks.
  2. Add the beef stock, bean drippings, crushed tomatoes, corn, kidney beans, black beans, garlic, hot peppers, 1 Tbsp. taco seasoning, and salt; Stir to combine well.
  3. Increase the heat to boiling, then reduce and allow to simmer for 20  minutes; Add the slurry to the skillet and allow to simmer until thickened.
  4. Transfer the dip to your warmer.
  5. Serve from the warmer with tortilla chips on the side for dipping.
  6. This recipe yields approximately 11 cups of dip.
  7. Enjoy!

This would also be delicious as a burrito, taco, taco salad, taco bowl, etc.

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