equipment
ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1 large yellow onion finely chopped
- 2 bell peppers minced
- 3 cloves garlic finely minced
- 2 14.5-oz cans fire-roasted diced tomatoes
- 1 4- oz can diced green chilis
- 1 cup water
- 1 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 14- oz can corn rinsed and drained
- 1 14- oz can black beans rinsed and drained
- 4 oz light cream cheese
- 6 oz Pepper Jack cheese
- Toppings: cilantro Fritos or tortilla chips
instructions
- In a large skillet over medium-high heat, heat olive oil.
- Once the oil is hot, add onion and peppers. Saute for about 3 minutes until slightly softened. Stir in garlic and cook for another 30 seconds. Add onion mixture to your slow cooker insert.
- Return skillet to the heat and add beef. Cook until browned, stirring occasionally, about 4 to 5 minutes.
- Drain fat from the beef. Pour beef into slow cooker.
- Add tomatoes, chilis, water, cumin, chili powder, salt, and pepper. Stir together, cover, and cook on low for 5 to 6 hours.
- Stir in corn, black beans, and cream cheese. Keep on low heat and cover. Cook, stirring occasionally, until cream cheese is melted, about 15 minutes.
- Stir in pepper jack cheese until melted.
- Serve with your favorite toppings!
notes
To make in the Instant Pot, cook vegetables and brown beef separately in the Instant Pot on the Saute setting. Drain fat from the pot and add in tomatoes, chilis, water, cumin, chili powder, salt, and pepper. Stir to combine and cook on High pressure for 20 minutes. Manually release pressure.
Set to Saute and add corn, beans, and cream cheese. Stir to combine and cook until cream cheese is melted. Add in pepper jack cheese and stir until melted.