Hello everyone, I hope you had wonderful weekend! Did you do anything fun?
On Saturday I made this adorable silhouette project of the boys that I can’t stop staring at. Totally makes my heart go pitter patter! I think I’ll do one every year, and maybe start lining the wall next to the stairs with them when I get a few years worth done. Pro tip: use spray adhesive to glue the silhouettes onto paper vs Elmer’s glue unless you want to nearly ruin said project with gloopy wrinkles. Ask me how I know.
Ben and Lincoln also paid the seafood market a visit (locals – got to get to Waterfront!) and bought sushi-grade tuna and salmon to make homemade poke bowls. Ben’s gotten into poke bowls over the last year but can’t find them gluten-free anywhere. Well he felt my pain (aka got sick of me telling him how jealous I am!) and made them for us at home. They turned out SO well! I’ll try to recreate for the blog – hopefully in time for Valentine’s Day! ❤️
In the meantime, we’ve got a big (some might say super-sized!) football game next weekend and I’ve got just the dish to keep warm on the counter for dunking into in between plays – Crock Pot Cheesy Beef and Bean Enchilada Dip! You are going to go NUTS for this cheesy, Mexican-inspired dish made with ZERO processed cheese!
Every tailgating party needs a hot and cheesy dip and I’m totally standing behind this one because it features one of my absolute favorite recipes, my homemade, 5 minute enchilada sauce and also because, like I said, there is NO processed cheese in here and best of all, you’d never know because it’s so creamy and yummy.
We’re talking ground beef, pinto beans, enchilada sauce, seasonings, cream cheese, and freshly shredded cheddar and Monterey Jack cheeses mixed then warmed in a crock pot. That’s it! Despite the fact that there’s a lot of cheese in this dip, I’m actually kind of finding it slightly wholesome-feeling on account of the fact that it’s all homemade. That’s what I’m telling myself to feel better about standing over the crock pot shoveling molten enchilada dip in my face, anyway.
Pour yourself a cold one, slap on a jersey, and get ready to cheer your team on with this must-try dip recipe!
Ok! This dip could not be easier to make. Just add 1lb browned ground beef to a 6 quart crock pot with 2-1/2 cups enchilada sauce (HIGHLY recommend my homemade enchilada sauce recipe >) 15oz can pinto beans that have been drained and rinsed, 4oz each freshly shredded cheddar and Monterey Jack cheeses, and 2 Tablespoons taco seasoning (again, I recommend my large batch taco seasoning recipe.) Stir everything to combine then cut 8oz 1/3 less fat cream cheese into hunks and nestle on top.
Cook on low for 1-1/2 – 2 hours, or until the dip is hot bubbly, then stir to fully incorporate the cream cheese and serve with your favorite tortilla chips. I hope you LOVE (!!!) this yummy, cheesy dip! Enjoy!
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Crock Pot Cheesy Beef and Bean Enchilada Dip (No Processed Cheese!)
Crock Pot Cheesy Beef and Bean Enchilada Dip is a delectable gluten-free dip that's cheesy and savory. Perfect for game day or parties!
- 1lb ground beef
- 2-1/2 cups enchilada sauce
- 15oz pinto beans, drained and rinsed
- 2 Tablespoons taco seasoning
- 4oz freshly shredded cheddar cheese
- 4oz freshly shredded Monterey Jack cheese
- 8oz 1/3 less fat cream cheese
- tortilla chips
- Brown ground beef, seasoning with salt and pepper, then drain if necessary and add to the bottom of a 6 quart crock pot. Add enchilada sauce, pinto beans, taco seasoning, and shredded cheeses then stir to combine. Cut cream cheese into hunks then nestle on top. Cook on low for 1-1/2 - 2 hours or until dip is hot and bubbly. Stir to completely incorporate the cream cheese then serve with tortilla chips.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.