May 22, 2013

Wednesday's Chow - Easy Taco Dip

BRENDA NOVAK'S AUCTION IS OVER FOR 2013!  IT RAISED $335,000, PUSHING HER OVERALL FUND RAISING TO $2,000,000. Thanks to everyone who participated!

The Brenda Novak's Online Auction for Diabetes Research is hitting the home stretch…only 9 days left to bid on your favorite items (and with more than 2,000 items, there’s bound to be one that is your favorite!).  Check it before it’s too late.

As anyone who’s read my blog in the past two or three months knows, I am participating in the auction via donations (and bidding).  On the left are links to the three categories I am spearheading and donating items through.

Hearts Through History's Basket

In two of the categories, Hearts Through History and Sweethearts of the West, I have cookbook baskets.  Click HERE and HERE to see those items.

Sweethearts of the West’sbasket is a Tex-Mex, with, surprise a Tex-Mex cookbook.  Here’s a recipe from that book for Easy Taco Dip (slow cooker recipe):


½ pound ground beef chuck
1 cup frozen corn
½ cup chopped onion
½ cup salsa
½ cup mild taco sauce
1 can (4 oz) diced mild green chilies
1 can (4 oz) sliced ripe olives, drained
1 cup (4 oz) shredded Mexican cheese blend
   Tortilla chips
   Sour Cream


1.     Brown ground beef in large nonstick skillet over medium-high heat, stirring to separate meat.  Drain and discard fat. Spoon into slow cooker.

2.     Add corn, onion, salsa, taco sauce, chilies and olives to slow cooker; mix well. Cover and cook on LOW 2 to 4 hours.

3.     Just before serving, stir in cheese. Serve with tortilla chips and sour cream.  Makes about 3 cups of dip.

Tip: to keep this dip hot through an entire party, simply leave it in slow cooker on low (or warm).

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