Ingredients
8ozbacon
½lbground beef
8oztomatoes with green chile peppers,(1 can), diced
8ozcream cheese,cut into cubes
8ozcheddar monterey jack cheese blend,shredded
2tbspfresh parsley,chopped
Preparation
Place the bacon in a large skillet and cook over medium-high heat for about 10 minutes, turning occasionally, until evenly browned. Remove bacon to a plate lined with paper towels, reserving drippings in the skillet.
Break ground beef into the skillet; cook and stir for about 5 to 7 minutes until completely browned. Drain beef, return skillet to stove, and reduce heat to low.
Stir diced tomatoes with green chile peppers, cream cheese, and shredded Cheddar-Monterey Jack cheese blend into ground beef.
Crumble bacon and stir most of it, reserving a few teaspoons for garnish, into beef mixture; cook and stir for about 2 to 3 minutes until cheese begins to melt; transfer to a slow cooker.
Cook in slow cooker on Low for 2 to 3 hours until hot and bubbly. Stir parsley into the dip.
Garnish with reserved bacon. Keep in the slow cooker set to Low to serve.
