Crock Pot Cheesy Beef and Bean Enchilada Dip (No Processed Cheese!)

 Crock Pot Cheesy Beef and Bean Enchilada Dip (No Processed Cheese!)

Ingredients:

1 lb ground beef

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) pinto beans, drained and rinsed

1 can (10 oz) diced tomatoes with green chilies (like Rotel)

1 cup enchilada sauce (red or green, your choice)

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

1/4 cup cream cheese (softened)

1/2 cup sour cream

1 tsp chili powder

1/2 tsp cumin

1/2 tsp garlic powder

Salt and pepper, to taste

Optional toppings: chopped green onions, fresh cilantro, jalapeño slices

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Instructions:

1. Cook the Ground Beef:

In a skillet, cook ground beef over medium heat until browned. Drain any excess fat. Season with chili powder, cumin, garlic powder, salt, and pepper.

2. Combine Ingredients:

Add the cooked beef, black beans, pinto beans, diced tomatoes with green chilies, and enchilada sauce to the crock pot. Mix well.

3. Add Cheeses:

Stir in shredded cheddar, Monterey Jack, and cream cheese. Mix until evenly distributed.

4. Cook in the Crock Pot:

Cover and cook on low for 2-3 hours or high for 1-2 hours, stirring occasionally to ensure the cheeses melt smoothly.

5. Finish with Sour Cream:

Once everything is hot and melted, stir in the sour cream for a creamy finish.

6. Serve:

Garnish with green onions, cilantro, or jalapeño slices if desired. Serve warm with tortilla chips, crackers, or fresh veggies for dipping.

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This hearty, cheesy dip is 

perfect for game day, parties, or any gathering—without any processed cheese!