- 7 (15 ounce) jars nacho cheese dip
- 3 pounds ground beef
- 3 (1.25 ounce) packages dry Mexican or taco seasoning
- 1 yellow onion, diced
- 1 teaspoon chili powder
- 4 (10 ounce) cans diced tomatoes with green chilies, drained
- water (optional)
- Pour the cheese sauce into a large slow cooker. Cover, and set to High.
- Place a large skillet over medium heat. Cook the ground beef until completely browned; stir in the taco seasoning. Reserving the fat in the skillet, use a slotted spoon to transfer the beef to the slow cooker and stir into the cheese.
- Return the skillet to medium heat. Combine the onion and chili powder in the skillet; cook until the onion softens. Stir in the tomatoes with green chiles. Add to the cheese mixture and stir through. If sauce is too thick, stir in up to 1/2 cup water.