June 9, 2010

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

I put together this dip for my husband's bible study group tonight. It is similar to a dip that my mom used to make, but I have doctored it up a bit. My version is more along the lines of Mexican flavors, whereas my mom's was creamy and savory. This recipe makes a big pot o' chow, so I think I will send half with the husband and then freeze the remnants for another application (it makes tasty enchilada filling).

Also, I didn't measure any of the spices. I would say I use about a teaspoon of each, but adjust each to suit your tastes or based on what you have on hand. This dip is pretty forgiving.

Jen's Slow Cooker Cheesy-Spicy Hot Hamburger Dip

Cooking spray
1 lb. of ground beef
1 lb. of pork sausage
salt and pepper to taste
onion powder
garlic powder
1 can of pinto beans, with liquid
2 cans of condensed cheddar cheese soup
1 can of Rotel or your favorite salsa
1 small can of green chiles
1 diced jalapeno pepper, seeds and veins removed
1 8 oz. block of cream cheese
dried oregano
chili powder
green onions, diced for garnish
shredded cheddar cheese for topping
tortilla chips

Heat a large skillet over high heat and brown the ground beef and pork sausage. Season with salt, pepper, paprika, onion powder and garlic powder. (Mash the meat mixture with a potato masher in the skillet to get the meat into small crumbles.) When meat is cooked, remove to a colander and drain the excess grease off and discard.

Spray the inside of a large slow cooker with cooking spray. Add meat mixture and next 10 ingredients (including chili powder). Stir to combine, and cook on high for 2 hours or low for 4 hours. When finished cooking, sprinkle the top of the dip with shredded cheese and green onions. Serve with your favorite tortilla chips.

For Enchiladas:

Additional Ingredients:
cooking spray
1 large can of enchilada sauce
whole wheat or flour tortillas
8 ozs. of shredded cheese, either cheddar or pepper jack

Spray 9 x 13 casserole dish with cooking spray and preheat oven to 375 degrees. Spoon 2 or 3 Tablespoons of dip into a tortilla and roll. Place in casserole dish, seam side down. Repeat with remaining dip and tortillas until dish is full. Cover with can of your favorite enchilada sauce and shredded cheese. Bake for 20 minutes until edges of tortillas are slightly browned and crisp and all the cheese is melted and bubbly. Serve and enjoy!!!

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