A warm, slightly spicy appetizer dip with ground beef, black beans, tomatoes, onions, green chilis, cilantro and two kinds of cheese. It's perfect for dipping tortilla chips.
1cupchicken brothyou can also use Coke which gives a sweeter taste
16ouncesVelveeta cheesecut into cubes
½cuppepper jack cheeseshredded
210 ounce cansRotel tomatoes & green chilies, with juice
1cupblack beansdrained and rinsed
¼cupred onionminced
¼cupfresh cilantrochopped
Instructions
In a large skillet, brown and crumble ground beef over medium heat. Add salt and pepper; adjust to your taste. Drain grease.
Add red pepper flakes and broth. Simmer 3-4 minutes. Add the cheeses and let melt, stirring occasionally.
Once cheese is melted, pour all ingredients into a large serving bowl or crock pot, and stir in beans, red onions, and cilantro. Add tomatoes and green chilies with their juice. (You can omit juice if you want it thicker.)
Garnish with tomato, black beans, onions and cilantro just before serving. Serve warm.