1 can (14.5 oz) diced tomatoes with zesty mild green chilies, undrained
1 cup shredded taco-flavored Cheddar cheese (4 oz)
8 oz round red and green tortilla chips
Instructions
Spray 12-inch skillet with cooking spray; heat over medium heat. Cook beef and onion in skillet 8 to 10 minutes, stirring occasionally, until beef is brown; drain well.
Stir in refried beans and tomatoes. Cook 3 to 4 minutes, stirring occasionally, until hot. Stir in 3/4 cup of the cheese.
Spoon dip into serving dish or 1 1/2- to 2-quart slow cooker on Low heat setting. Dip will hold up to 2 hours in slow cooker. Top with remaining 1/4 cup of cheese. Serve with tortilla chips.
Originally Submitted
8/30/2010
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