Ingredients
- 15 oz (425 g) can refried beans
- 1 lb (450 g) ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1 cup (240 g) sour cream
- 1 cup (240 ml) salsa
- 8 oz (225 g) cheddar cheese, freshly shredded
- 1/2 cup (120 ml) jarred jalapeño slices, drained
- 1/4 cup (25 g) green onions, sliced
Instructions
- Brown ground beef in a skillet over medium-high heat. Season with salt, pepper, and garlic powder. Drain excess grease.
- Spread refried beans evenly in the bottom of a 4-quart or larger slow cooker.
- Layer cooked ground beef over the beans.
- Spread sour cream evenly over the beef layer.
- Spoon salsa evenly over the sour cream.
- Sprinkle shredded cheddar cheese evenly on top.
- Add drained jalapeño slices as the final layer.
- Cover and cook on HIGH for 2 hours until heated through and cheese is melted.
- Blot excess liquid if needed and garnish with sliced green onions before serving.
Notes
- Switch to WARM setting to keep dip hot during serving.
- Blot excess liquid from salsa if needed.
- Store leftovers refrigerated up to 3 days.
- Reheat in microwave or slow cooker on LOW until warmed through.
- Freezing is not recommended due to dairy separation.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Appetizer
- Method: Slow Cooker
- Cuisine: Tex-Mex
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 340
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 70 mg
