Chili-Cheese Taco Dip (crockpot)
1 lb. hamburger
1 can chili (no beans)
1 lb. mild Mexican Velveeta cheese, cubed
Brown burger; 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.
Tropical Appetizers
Wednesday, December 26, 2007
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1 comments:
I've had this dip many times. It's easy and its always a hit at the party !
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