SLOW COOKER TEXAS TRASH BEEF AND BEAN DIP

SLOW COOKER TEXAS TRASH BEEF AND BEAN DIP 1 lb. ground beef 2 (16-oz.) cans refried beans 1 (8-oz.) pkg. Colby Jack cheese, shredded and divided 1 (7-oz) can fire-roasted green chiles, drained 1 (8-oz.) pkg. cream cheese, room temprature 1 cup sour cream (plus more for serving) 1 (1-oz.) pkg. taco seasoning Chips for serving Optional: Serve with extra sour cream, olives and salsa Brown meat on the stove-top in a medium sized skillet, or in the slow cooker if your slow cooker has a browning option. Drain the grease. Add meat to slow cooker if using a skillet. Add the refried beans, ⅔ of the cheese, chiles, cream cheese, sour cream and taco seasoning. Stir everything together and flatten out with a spatula. Wipe down edges of slow cooker for a neat appearance. Sprinkle over remaining cheese. Cover and cook on HIGH for 2 hours without opening the lid during the cooking time. Serve with chips and additional sour cream, olives and salsa if desired.