Beef And Black Bean Taco Dip - cooking recipe

Ingredients

1 lb lean ground beef (85%)
1 (1 ounce) packet taco seasoning
2 teaspoons minced garlic
2 (10 ounce) cans ro-tel diced tomatoes and green chilies
2 (15 ounce) cans black beans, rinsed
2 cups shredded monterey jack cheese
2 scallions, sliced thin

Preparation

Microwave ground beef, taco seasoning, and garlic in bowl, stirring occasionally, until beef is no longer pink, about 5 minutes.
Break up any large pieces of beef with spoon, then drain off fat.
Drain tomatoes, reserving 1/4 cup juice.
Using potato masher, mash half of beans with reserved tomato juice in large bowl until mostly smooth.
Stir in beef mixture, remaining beans, tomatoes and 1 1/2 c Monterey Jack cheese until well combined.
1 1/2 -5 quart slow cooker: Transfer mixture to slow cooker, cover, and cook until heated through, 1-2 hours on LOW.
Stir dip to recombine and sprinkle with remaining 1/2 cup cheese.
Cover and continue to cook on LOW until cheese is melted, about 5 minutes.
Sprinkle dip with scallions and serve; dip can be held on WARM or LOW setting for up to 2 hours.