Slow Cooker Lentil Nacho Dip Recipes

SLOW COOKER LENTIL NACHO DIP

Slow Cooker Lentil Nacho Dip image

An easy and tasty nacho dip or topping, satisfying to all! Just toss all of the ingredients into your slow cooker (a small one is fine), and heat for a few hours until ready to serve. Serve over tortilla chips, rice, pasta, or roll up in soft tortillas.

Provided by Linda at Bit of Flavor

Categories Appetizers and Snacks Cheese Nachos Recipes

Time 2h5m

Yield 6

Number Of Ingredients 5

Ingredients

¾ pound ground beef
1 cup green lentils, rinsed
1 (16 ounce) can kidney beans, drained and rinsed
½ cup salsa
1 (16 ounce) package Cheddar cheese, cubed

Steps:

Add beef, lentils, kidney beans, salsa, and Cheddar cheese to a small slow cooker, in that order. Cook on Low for 4 to 6 hours or on High for 2 to 4 hours.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 33 g, Cholesterol 112.9 mg, Fat 32.1 g, Fiber 14.7 g, Protein 40.7 g, SaturatedFat 18.4 g, Sodium 788.6 mg, Sugar 1.7 g

THE BEST CROCK POT NACHO DIP!

The Best Crock Pot Nacho Dip! image

I found this recipe in my "Fix It And Forget It" cookbook. I always add some fresh cilantro as well as chopped green onions and extra cheese to mix in as well. This has been a huge hit with everyone I have served it to!

Provided by heather5476

Categories Beans

Time 2h20m

Yield 10-15 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground beef
1 dash salt
1 dash pepper
1 dash onion powder
2 garlic cloves, minced (optional)
2 (16 ounce) jars salsa (as hot or mild as you like)
15 ounces refried beans
1 1/2 cups sour cream
3 cups shredded cheddar cheese, divided
tortilla chips

Steps:

Brown ground beef. Drain. Add salt, pepper, onion powder, and minced garlic.
Combine beef, salsa, beans, sour cream, and 2 cups cheese in slow cooker.
Cover. Heat on Low 2 hours. Just before serving, sprinkle with 1 cup cheese.
Serve with tortilla chips.

SLOW COOKER LENTIL NACHO DIP

Slow Cooker Lentil Nacho Dip image

An easy and tasty nacho dip or topping, satisfying to all! Just toss all of the ingredients into your slow cooker (a small one is fine), and heat for a few hours until ready to serve. Serve over tortilla chips, rice, pasta, or roll up in soft tortillas.

Provided by Linda at Bit of Flavor

Categories Nachos

Time 2h5m

Yield 6

Number Of Ingredients 5

Ingredients

¾ pound ground beef
1 cup green lentils, rinsed
1 (16 ounce) can kidney beans, drained and rinsed
½ cup salsa
1 (16 ounce) package Cheddar cheese, cubed

Steps:

Add beef, lentils, kidney beans, salsa, and Cheddar cheese to a small slow cooker, in that order. Cook on Low for 4 to 6 hours or on High for 2 to 4 hours.

Nutrition Facts : Calories 583.5 calories, Carbohydrate 33 g, Cholesterol 112.9 mg, Fat 32.1 g, Fiber 14.7 g, Protein 40.7 g, SaturatedFat 18.4 g, Sodium 788.6 mg, Sugar 1.7 g

SLOW-COOKER LENTIL AND PASTA STEW

Slow-Cooker Lentil and Pasta Stew image

Enjoy this delicious lentil and pasta stew - a hearty slow cooked dinner.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 10h35m

Yield 4

Number Of Ingredients 7

Ingredients

3/4 cup dried lentils, sorted, rinsed
2 medium stalks celery, sliced (1 cup)
1/2 cup coarsely chopped green bell pepper
3 1/2 cups vegetable broth
1 can (11.5 oz) vegetable juice
1/3 cup uncooked rosamarina or orzo pasta (2 oz)
1 teaspoon dried thyme leaves

Steps:

In 3 1/2- to 4-quart slow cooker, mix lentils, celery, bell pepper and broth.
Cover; cook on Low heat setting 10 to 12 hours.
Stir vegetable juice, pasta and thyme into stew. Increase heat setting to High. Cover; cook 25 to 30 minutes longer or until pasta is tender.

Nutrition Facts : Calories 220, Carbohydrate 40 g, Cholesterol 0 mg, Fiber 8 g, Protein 12 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 1110 mg, Sugar 6 g, TransFat 0 g

SLOW COOKER SPICED ROOT & LENTIL CASSEROLE

Slow cooker spiced root & lentil casserole image

Warm up on chilly days with this vegetarian slow-cooker stew. It's great for freezing and reheating for midweek meals

Provided by Anna Glover

Categories Dinner, Main course, Supper

Time 5h50m

Number Of Ingredients 11

Ingredients

2 tbsp olive oil
1 onion , finely chopped
3 carrots , peeled and cut into 3cm slices
500g (about 5 medium) parsnips , peeled and cut into 3cm slices
3 garlic cloves , crushed
2 tbsp mild curry powder
1 tbsp smoked paprika
150g red lentils , rinsed
600ml hot vegan vegetable stock
2 bay leaves
lemon juice , to serve

Steps:

Heat the slow cooker to low. Heat the oil in a frying pan and cook the onion for 10 mins until soft and transparent. Add the carrots and parsnips and fry for 8-10 mins more until the veg is just golden. Stir in the garlic and spices, and fry for 4-5 mins until fragrant, stirring. Add a splash of water if needed. Tip into the slow cooker and stir through the lentils, stock, bay and seasoning.
Close the lid and cook on low for 5-6 hrs until the vegetables are tender and the sauce has thickened. Check the seasoning and stir in the lemon juice to taste. Serve with bread, rice, or potatoes, if you like.

Nutrition Facts : Calories 333 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 13 grams sugar, Fiber 15 grams fiber, Protein 13 grams protein, Sodium 0.5 milligram of sodium

ZESTY NACHO DIP

Zesty Nacho Dip image

To increase this hearty dip's zip, use another can of chilies and Mexican-style stewed tomatoes and processed cheese. You could also keep it warm in a slow cooker or fondue pot. It's tasty served over a baked potato, too. Denise Hill - Ottawa Lake, Michigan

Provided by Taste of Home

Categories Appetizers

Time 30m

Yield 8 cups.

Number Of Ingredients 7

Ingredients

2 pounds ground beef
2 pounds process cheese Velveeta, cubed
1 can (14-1/2 ounces) stewed tomatoes, cut up
2 cans (4 ounces each) chopped green chiles
3 teaspoons chili powder
3 teaspoons Worcestershire sauce
Tortilla chips

Steps:

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the cheese, tomatoes, chiles, chili powder and Worcestershire sauce. , Cook, uncovered, for 15 minutes or until cheese is melted, stirring occasionally. Serve warm, with chips.

Nutrition Facts : Calories 144 calories, Fat 10g fat (5g saturated fat), Cholesterol 37mg cholesterol, Sodium 436mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 0 fiber), Protein 10g protein.

SLOW COOKER NACHO BEAN DIP

Slow Cooker Nacho Bean Dip image

Make and share this Slow Cooker Nacho Bean Dip recipe from Food.com.

Provided by TasteTester

Categories Lunch/Snacks

Time 4h20m

Yield 36 serving(s)

Number Of Ingredients 7

Ingredients

32 ounces canned refried beans
30 ounces canned black beans, drained and rinsed
4 1/2 ounces canned diced green chiles, undrained
1 1/4 ounces taco seasoning mix
2 (1 lb) packages processed cheese with jalapeno peppers, cut into cubes
1 cup finely shredded Mexican blend cheese (4 ounces)
tortilla chips

Steps:

In 3 1/2 to 4-quart slow cooker, mix all ingredients except shredded cheese blend and tortilla chips.
Cover; cook on low heat setting 3-4 hours, stirring after 2 hours, until cheese is melted.
Scrape down side of slow cooker with rubber spatula to help prevent edge of dip from scorching. Sprinkle with shredded cheese blend. Serve with tortilla chips. You can keep dip on low heat setting up to 2 hours.

Nutrition Facts : Calories 57.8, Fat 1.5, SaturatedFat 0.8, Cholesterol 3.9, Sodium 253.9, Carbohydrate 7.9, Fiber 2.9, Sugar 0.3, Protein 3.5

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