A quick and delicious nacho topping or dip that will please everyone! Simply combine all the ingredients in a small slow cooker, and heat for a few hours until ready to serve. Roll up in soft tortillas or serve over tortilla chips, rice, or pasta.
| Prep Time: | 5 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 5 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
Instructions
- 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.
- You can remove the meat if you prefer a vegetarian option.
- Use any type of salsa that you prefer.
Nutrition Facts
| Calories | 584 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 113 mg |
| Dietary Fiber | 15 g |
| Protein | 41 g |
| Saturated Fat | 18 g |
| Sodium | 789 mg |
| Sugars | 2 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |