1. Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes. 2. Break up any large pieces of beef with spoon, then drain off fat. 3. Drain tomatoes, reserving ¼ cup juice. 4. Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth. 5. Stir in beef mixture, remaining beans, tomatoes and 1 ½ c Monterey Jack cheese until well combined. 6. 1 ½ -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW. 7. Stir dip to recombine and sprinkle with remaining ½ cup cheese. 8. Cover and continue to cook on LOW until cheese is melted, about 5 minutes. 9. Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
