August 16, 2010

Chili Cheese Dip

  • 1/2 to 1 pound ground beef, browned and drained
  • 1 can (15 oz.) chili, with or without beans
  • 1 pound Mexican Velveeta cheese, cubed
Combine all ingredients in greased 3 to 4 1/2 qt. slow cooker. Cover and cook on low heat 3-4 hours or on high heat 1 1/2 to 2 hours, stirring every 30 minutes until cheese is melted. Makes 6-8 servings.

Serve warm with tortilla chips. :)

1 comment:

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