Corn Chip Chili Cheese Dip

(Courtesy of Taste of Home)

Ingredients:
1 lb. lean ground beef (90% lean)
1 medium onion, chopped
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes in sauce, undrained
1 c. frozen corn, thawed
3/4 c. water
1 can (2 1/4 oz.) sliced ripe olives, drained
3 tsp. chili powder
1/2 tsp. dried oregano
1/2 tsp. chipotle hot pepper sauce
1/4 tsp. garlic powder
1/4 tsp. ground cumin
1 pkg. (16 oz.) reduced-fat process cheese (Velveeta), cubed
Corn chips or tortilla chips

Directions:
In a large skillet, cook beef and onion over medium heat 6-8 minutes or until beef is no longer pink and onion is tender, breaking up beef into crumbles; drain.  Transfer to a 4 quart slow cooker.

Stir in beans, tomatoes, corn, water, olives, chili powder, oregano, pepper sauce, garlic powder and cumin.  Cook, covered, on low 4-5 hours or until heated through.

Stir in cheese.  Cook, covered, on low 30 minutes longer or until cheese is melted.  Serve with corn chips.

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