Place diced tomatoes, Velveeta, jalapeno, shredded chicken, sour cream, cream cheese, and taco seasoning into a slow cooker.
Recipe
Author
Hy-Vee Weekly Ad
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Description
Taco seasoning and jalapenos give this cheesy nacho dip its kicked up flavor.
Servings and Ingredients
Ingredients
Serves 32
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (14 oz.) can diced tomatoes with green chili peppers, drained | ||
| 1 lbs. Velveeta cheese, cubed | ||
| 1 fresh jalapeno, finely chopped | ||
| 2 (8 oz each) boneless skinless chicken breast halves, cooked and shredded | ||
| ¼ c. Hy-Vee sour cream | ||
| 4 oz. Hy-Vee cream cheese | ||
| 2 tbsp. Hy-Vee taco seasoning mix | ||
| 1 c. Hy-Vee black beans, drained and rinsed | ||
| 1 c. Hy-Vee frozen whole kernel corn, thawed |
Things To Grab
- Slow cooker
Directions
Cook on HIGH, stirring occasionally until cheese has melted and dip is hot, about 1 to 2 hours.
Stir in black beans and corn; cook 15 more minutes until warmed through.
Nutrition facts
Servings
80 Calories per serving
1/4 c.
Amounts Per Serving
- Total Fat: 3.5g
- Cholesterol: 15mg
- Sodium: 330mg
- Total Carbohydrates: 5g
- Protein: 7g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 2%
0%
Iron 2%
0%
Calcium 15%
Recipe Source:
From the week of October 4, 2017