 |
Mexican Chili Cheese Dip
 Print Version |
 Email To A Friend
1 lb. ground beef
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed or shredded
Brown hamburger; drain and place in slow cooker. Add chili and cheese; cover and cook on low until cheese is melted, about 1 to 1-1/2 hours, stirring occasionally to blend ingredients. Serve warm with tortilla chips.
Print |
Back to Crock Pot Recipes |
Back to Main Recipe Page
|
