Ingredients
- ¾ pound ground beef
- 1 cup green lentils, rinsed
- 1 (16 ounce) can kidney beans, drained and rinsed
- ½ cup salsa
- 1 (16 ounce) package Cheddar cheese, cubed
Why You'll Want This Again
This dip is packed with protein and fiber, making it both tasty and nutritious. It’s simple to prepare and perfect for a hands-off cooking day. Plus, the slow cooker brings out rich flavors with minimal effort.
Kitchen Tips
- Rinse the lentils well to remove any debris before adding them to the slow cooker.
- If you prefer a thicker dip, mash some of the lentils before serving.
- Add extra spices like cumin or chili powder to boost the flavor.
- If you prefer a thicker dip, mash some of the lentils before serving.
- Add extra spices like cumin or chili powder to boost the flavor.
Directions
Layer the beef, lentils, kidney beans, salsa, and Cheddar cheese right into your slow cooker. Pop the lid on and let it cook on Low for about 4 to 6 hours, or if you’re short on time, set it to High and cook for 2 to 4 hours. Once everything is heated through and the cheese is melted, give it a good stir to combine all the flavors. Then, it’s ready to serve—perfect for dipping chips or topping your favorite Mexican dishes!
Serving Combinations
Serve warm with tortilla chips, fresh veggies, or use as a topping for baked potatoes and tacos. It also pairs well with guacamole and salsa for a full snack spread.
Reheating And Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much.
