Recipe Details
Ingredients
-
8ouncesbacon
-
½poundground beef
-
1(10 ounce) candiced tomatoes with green chile peppers
-
1(8 ounce) packagecream cheese, cut into cubes
-
1(8 ounce) packageshredded Cheddar-Monterey Jack cheese blend
-
2tablespoonschopped fresh parsley
Cooking Directions
-
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
-
Break ground beef into the skillet; cook and stir until completely browned, 5 to 7 minutes. Drain beef, return the skillet to the stove, and reduce heat to low.
-
Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef. Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir until cheese begins to melt, 2 to 3 minutes; transfer to a slow cooker.
-
Cook on Low until hot and bubbly, 2 to 3 hours. Stir parsley into dip. Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe16 | |
Calories157 | |
% Daily Value * | |
Total Fat 13g |
17% |
Saturated Fat 8g |
39% |
Cholesterol 43mg |
14% |
Sodium 320mg |
14% |
Total Carbohydrate 2g |
1% |
Dietary Fiber 0g |
1% |
Protein 9g |
17% |
Vitamin C 2mg |
2% |
Calcium 17mg |
1% |
Iron 1mg |
3% |
Potassium 93mg |
2% |
* 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.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved