Copyright © 2014 The FOURnet Information Network. All rights reserved.

CROCK POT MEXICAN DIP 
18 oz. can whole tomatoes with juice
Chopped onions
1 lb. hot sausage
1 lb. ground beef
2 lbs. Velveeta (16 oz. shredded)
Jalapeno peppers (opt.)

Chop tomatoes and put in crock pot with juice. Turn on High. Brown meats with onions. Put in crock pot. Cut up Velveeta into cubes. Shred cheddar. Put cheeses in crock pot. Add peppers. (May wait until about to serve to add peppers if you prefer a milder dip.) Simmer on Low for 1 hour.
Share: Add review or comment

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cc
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s