Nacho Momma's Beef, Bean and Cheese Tortilla Dip

A great combination of beef, ranch beans, and cheese for a dip sure to make any crowd happy.

Course Appetizers

Cuisine Mexican

Keyword bean, beef, mexican, nachos, tortillas

Prep Time 15

Cook Time 4

Total Time 4 15

Servings Servings

Calories 605kcal

Author Barb

Ingredients

1 pound ground beef
⅓ cup onion chopped
2 jalapenos finely diced
3 cloves garlic minced
2 pounds process cheese Velveeta, cubed
16 ounces salsa chunky salsa
16 ounces beans Ranch Style
1 teaspoon cumin
½ teaspoon chili powder
Tortilla chips

Condiment Suggestions

Sliced jalapenos
Sliced green onion
Guacamole
Olives

Instructions

In an electric pressure cooker set on sauté, cook beef, onion, and jalapeno over medium heat until meat is no longer pink; add the garlic and simmer for one more minute. Drain if necessary. Turn pressure cooker power to Off.
Stir in the cheese, salsa, Ranch beans, cumin, and chili powder.
Set pressure cooker to Slow Cooker. Cover and cook on low for 3-4 hours or until heated through and cheese is melted. Stir occasionally.
Serve warm with tortilla chips.
Serve extra condiments on the side if desired.

Notes

Without an electric pressure cooker that lets you saute and slow cook, simply do step one in a skillet on the stove and then add everything to your crockpot and proceed according to instructions.

Nutrition