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| MEXICAN CHEESE DIP W/ HAMBURGER | |
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The cream of mushroom soup allows the dip to stay creamy even after refrigeration. 1 lb. ground beef 1 lb. Velveeta cheese large jar of picante sauce (add to taste) 1 can cream of mushroom soup tortilla chips Brown ground beef. Add all ingredients into a Crock-Pot or on stove top, stir often until melted. May need to add more salsa to desired taste. Serve with tortilla chips. Submitted by: Kerry Harvey | |
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