Ingredients:

  • 1.5 lbs 93% Lean Ground Beef
  • 1 medium Yellow Onion, finely diced (approx. 150g)
  • 2 cans (15 oz each) Kidney beans, rinsed and drained
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 1 can (4 oz) Diced green chiles
  • 4 oz Low-fat cream cheese, cubed and softened
  • 2 tbsp Chili powder
  • 1 tsp Cumin
  • 1 tsp Smoked paprika
  • 1/2 tsp Garlic powder
  • 1/2 tsp Fine sea salt
  • 2 cups Sharp Cheddar cheese, freshly shredded
  • 2 cups Fritos Corn Chips

Instructions:

  1. Brown the beef. Sizzle 1.5 lbs 93% Lean Ground Beef and the diced yellow onion in a skillet until no pink remains and onions are translucent.
  2. Drain the fat. Remove the pan from heat and drain any excess liquid.
  3. Prepare the slow cooker. Transfer the beef mixture into the crock.
  4. Add the bulk. Stir in 2 cans of rinsed kidney beans, the Rotel (undrained), and the 4 oz can of diced green chiles.
  5. Spice it up. Sprinkle in the 2 tbsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1/2 tsp salt.
  6. Incorporate the creaminess. Place the 4 oz cubed, softened cream cheese on top and stir gently.
  7. Cook low and slow. Cover and cook for 4 hours on the low setting until the flavors are fully married and the sauce is bubbling.
  8. Add the cheddar. Sprinkle 2 cups of sharp cheddar over the top.
  9. Melt the cheese. Cover for 5 to 10 minutes until the cheese is completely melted and gooey.
  10. Top and serve. Scatter 2 cups of Fritos Corn Chips over the top right before serving.