An easy and tasty nacho dip or topping, satisfying to all! Just toss all of the ingredients into your slow cooker (a small one is fine), and heat for a few hours until ready to serve. Serve over tortilla chips, rice, pasta, or roll up in soft tortillas.
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
Directions
Step 1
Add beef, lentils, kidney beans, salsa, and Cheddar cheese to a small slow cooker, in that order. Cook on Low for 4 to 6 hours or on High for 2 to 4 hours.
Cook’s Notes:
You can remove the meat if you prefer a vegetarian option.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 584 | |
% Daily Value * | |
Total Fat32g | 41% |
Saturated Fat18g | 92% |
Cholesterol113mg | 38% |
Sodium789mg | 34% |
Total Carbohydrate33g | 12% |
Dietary Fiber15g | 53% |
Total Sugars2g | |
Protein41g | |
Vitamin C2mg | 9% |
Calcium590mg | 45% |
Iron5mg | 28% |
Potassium560mg | 12% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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