Mexican Dip (Slow Cooker)

1. Add all ingredients to the slow cooker; stir to combine.

2. Cover and cook on LOW for 4-6 hours, stirring every 30 minutes until cheese is melted.

3. Once cheese is melted, taste for seasoning and add more salsa if desired.

4. To serve, reduce the heat setting of the slow cooker to warm.

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Nutrient	Quantity
Total fats	236.9694 g
Protein	481.2816 g
Carbohydrates	175.1393 g
Energy	4715.5298 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.7601 g
Water	2262.4057 g
Aspartic acid	1.6427 g
Calcium, Ca	4495.3864 mg
Lutein + zeaxanthin	801 g
Fiber, total dietary	10.724 g
Carotene, beta	1410 g
Niacin	104.7493 mg
Vitamin A, RAE	118.6 g
Fatty acids, total trans-polyenoic	0.2992 g
Arginine	0.785 g
Riboflavin	5.6799 mg
Tocopherol, beta	0.078 mg
Fatty acids, total polyunsaturated 15:0	0.1496 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.204 g
Fatty acids, total saturated 20:1	0.1231 g
Glutamic acid	1.7994 g
Sodium, Na	17158.6039 mg
Fatty acids, total saturated 16:1 undifferentiated	0.9932 g
Total lipid (fat)	236.9694 g
Manganese, Mn	1.5149 mg
Fructose	7.447 g
Proline	0.4842 g
Fatty acids, total saturated 16:0	8.3244 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.5576 g
Sucrose	2.135 g
Choline, total	965.424 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.2312 g
Fatty acids, total polyunsaturated 18:1 t	1.2376 g
Sugars, total	113.5584 g
Serine	0.6494 g
Fatty acids, total saturated 10:0	0.0136 g
Fatty acids, total saturated 18:0	4.9232 g
Fatty acids, total saturated 20:4 undifferentiated	0.0816 g
Vitamin B-6	9.9681 mg
Selenium, Se	300.5259 g
Ash	91.0071 g
Tocotrienol, delta	0.052 mg
Fatty acids, total saturated 18:1 undifferentiated	12.7796 g
Pantothenic acid	10.9379 mg
Phenylalanine	0.6223 g
Copper, Cu	1.7405 mg
Betaine	103.5102 mg
Thiamin	2.0062 mg
Methionine	0.1244 g
Iron, Fe	32.149 mg
Carbohydrate, by difference	175.1393 g
Phosphorus, P	10938.213 mg
Folate, total	378.459 g
Tocopherol, gamma	0.364 mg
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0272 g
Fatty acids, total saturated 22:1 undifferentiated	0.047 g
Lycopene	47868.6 g
Alanine	0.5115 g
Cholesterol	1464.8033 mg
Valine	0.6274 g
Fatty acids, total saturated 18:2 undifferentiated	1.9832 g
Glycine	0.4347 g
Glucose (dextrose)	7.245 g
Fatty acids, total saturated 14:0	0.8679 g
Zinc, Zn	67.9381 mg
Isoleucine	0.5341 g
Fatty acids, total saturated 12:0	0.0136 g
Fatty acids, total polyunsaturated	2.9201 g
Fatty acids, total saturated 14:1	0.1632 g
Leucine	0.8706 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.2992 g
Tocotrienol, alpha	0.06 mg
Vitamin A, IU	12278.3397 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0544 g
Folate, DFE	378.459 g
Tryptophan	0.1424 g
Vitamin C, total ascorbic acid	162.5166 mg
Phytosterols	22.5 mg
Fatty acids, total polyunsaturated 18:1 c	11.1384 g
Fatty acids, total saturated 20:0	0.0408 g
Tocotrienol, beta	1.144 mg
Tyrosine	0.4182 g
Vitamin B-12	17.272 g
Vitamin K (phylloquinone)	33.428 g
Fatty acids, total saturated	143.7138 g
Histidine	0.3465 g
Fatty acids, total monounsaturated	14.1057 g
Threonine	0.517 g
Folate, food	378.459 g
Fatty acids, total polyunsaturated 17:0	0.3536 g
Vitamin E (alpha-tocopherol)	7.3496 mg
Fatty acids, total trans	1.5368 g
Fatty acids, total trans-monoenoic	1.2376 g
Magnesium, Mg	465.8917 mg
Lysine	0.7178 g
Potassium, K	10754.9594 mg
Cystine	0.1384 g
Fluoride, F	1.65 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Onion	1	60	14.01	0.15
tomato soup	1 can	194.04	44.7468	1.2936
bean	1 can	80	11.3103	1.3793
beef	3	1591.2036	0	36.5841
salsa	1 cup	75.4	17.264	0.442
taco seasoning	1 package	0	0	0
velveeta cheese	2 lbs	2714.8862	87.8082	197.1204