Slow Cooker Lentil Nacho Dip recipe

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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

Nutrition Info

583.5 calories
carbohydrate: 33 g
cholesterol: 112.9 mg
fat: 32.1 g
fiber: 14.7 g
protein: 40.7 g
saturatedFat: 18.4 g
servingSize: -
sodium: 788.6 mg
sugar: 1.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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.

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