Time on High:1 to 2 hours Time on Low: 2 to 4 hours Easy taco dip your friends and family will enjoy!
1/2 Pound ground chuck
1 Cup frozen corn
1/2 Cup onion, chopped
1/2 Cup salsa
1/2 Cup mild taco sauce
4 Ounces mild green chilies, canned, diced
4 Ounces ripe olives, canned, sliced, drained
1 Cup Mexican blend cheese, shredded
Cook meat in large nonstick skillet until no longer pink, stirring to separate; drain. Spoon into Crock-Pot® slow cooker.
Add corn, onion, salsa, taco sauce, chilies, and olives to stoneware; stir to combine. Cover and cook for 2 to 4 hours.