Allergy Free Crockpot Taco Dip

Crockpot Taco Dip

1 lb ground beef

taco seasoning

Beef broth

1 can black beans, drained and rinsed

2 can pinto beans, drained and rinsed

1 can diced tomatoes (I put mine in blender) - or you could use 1 15 oz jar of salsa

1 onion, diced

tortilla chips

Brown the ground beef and drain.
Add in 2 T of taco seasoning with 2/3 cup beef broth. 
Let simmer until most of broth is absorbed.
Put pinto beans in food processor and process while adding some beef broth and 1-2 T of taco seasoning.
Place ground beef on bottom of crock pot.
Layer diced onion on top.
Next, add the black beans.
Then spread the tomatoes on top.
Spoon the pinto bean mixture over the tomatoes and spread evenly.

Cook on low for 5-7 hours.

You could also add some Daiya cheese on the pinto beans with some crumbled tortilla chips on top for more of a casserole dish.  But we like ours as a dip so we keep the chips on the side.