Mamas Crockpot Mexican Dip Recipes

Steps:

• In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
• Drain off excess fat and transfer mixture to crock pot.
• Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
• Pour in diced tomatoes (with juices) and taco seasoning.
• Turn crock pot to low and cook for 1 hour.
• Stir well to incorporate all cheeses and seasonings.
• Cook for 30 more mintures or until cheese is melted and hot.
• Serve with your favorite tortilla or corn chips.

Steps:

• Mix cream cheese, sour cream and 3/4 cup shredded cheese until blended; spread onto bottom of slow cooker sprayed with cooking spray.
• Top with beans, then salsa; cover with lid.
• Cook on LOW 3 to 4 hours. Top with onions, cilantro and remaining cheese.

Steps:

• 1. Brown the meat and the onions; drain. Place in large pot or crockpot. Add chili, Rotel tomatoes, taco sauce, and beans.
• 2. Stir ingredients together and heat thoroughly. Before serving, top with grated cheeses.
• 3. Our family motto is that, when it comes to cheese, "more is better," so feel free to adjust the cheese amounts to your liking.
• 4. Note: The original recipe called for Campbell's Chili Beef Soup but I haven't been able to find that for a long time so I substituted regular chili with beans, for the soup.