Instructions

• In a nonstick skillet over medium-high heat, brown and crumble 1 pound lean ground beef until no pink remains, stirring and breaking it into small pieces.
• Drain off any grease from the skillet. Transfer the drained ground beef to a 3- to 4-quart slow cooker.
• Sprinkle the 1 packet low-sodium taco seasoning over the hot beef and stir to combine.
• Cut the 2 (8-ounce) packages cream cheese into chunks and cut the 1 (16-ounce) package Velveeta into 1-inch cubes; add both cheeses to the slow cooker.
• Pour in the 1 (16-ounce) jar salsa and add the 1 minced jalapeno to the slow cooker. Stir everything to distribute the ingredients evenly.
• Cover and cook on LOW for 1 1/2 to 2 hours, stirring every 20–30 minutes, until the cheeses are melted and the mixture is smooth.
• Serve the dip warm with tortilla chips.