I love that there isn’t any processed cheese in this recipe. Who needs Velveeta anyway?
1lb ground beef
2-1/2 cups enchilada sauce
15oz pinto beans, drained and rinsed
2 Tablespoons Ortega taco seasoning
4oz freshly shredded Kraft cheddar cheese
4oz freshly shredded Kraft Monterey Jack cheese
8oz 1/3 less fat Philadelphia cream cheese
Tostitos tortilla chips
Brown ground beef, seasoning with salt and pepper, then drain if necessary and add to the bottom of a 6 quart crock pot. Add enchilada sauce, pinto beans, taco seasoning, and shredded cheeses then stir to combine. Cut cream cheese into hunks then nestle on top. Cook on low for 1-1/2 – 2 hours or until dip is hot and bubbly. Stir to completely incorporate the cream cheese then serve with tortilla chips.