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Recipes
8
Mexican Cheese Dip
Serves 4 to 5
• 2 Italian turkey sausages, hot or mild (may substitute your favorite pork sausage)
• 1 tablespoons vegetable oil
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 4 tablespoons taco seasoning
• 1 (2.25 oz.) can sliced black olives
• 1/4 cup jalapenos, canned, sliced (optional)
• 2 cups processed cheese, such as Velveeta®, cubed
• 1 (8 oz.) jar pico de gallo or salsa
• tortilla chips, for serving
1. Preheat a skillet, over medium-high heat. Use a knife to lightly cut through sausage casing.
Pull away casing to remove sausage. When the skillet is hot, add oil and brown turkey
sausage, 10 to 15 minutes.
2. Transfer browned turkey to the Slow Cooker.
3. Add the remaining ingredients.
4. Cover and cook on HIGH until cheese is bubbly and melted, about 1 hour.
5. Turn heat down to WARM and serve with tortilla chips.
Maple Baked Red Beans
Serves 4 to 6
• 2 (15 oz.) cans red beans
• 1 can (14.5 oz.) stewed tomatoes
• 1 cup onions, chopped
• 1 red pepper, seeded, chopped
• 1 cup beef or chicken broth
• 3 tablespoons ancho chili powder
• 1 cup pure maple syrup
1. Add drained, rinsed beans and the remaining ingredients to the Slow Cooker. Mix well.
2. Cover and cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
3. For a thicker, creamier texture, after cooking is complete, remove a portion of the beans
from the Slow Cooker in a small bowl. Mash with a potato masher and return to the beans.
Mix well.
NOTE: These beans will thicken in time. Add more broth if needed.
17170_BELLA_1.5QT slow cooker_SS_IM_R0.indd 817170_BELLA_1.5QT slow cooker_SS_IM_R0.indd 8 2020-06-05 3:24 PM2020-06-05 3:24 PM
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