INGREDIENTS
- 32 ounces Velveeta
- 2 16-ounce cans of Rotel
- 1 10-ounces can of green chiles
- 11/2 pounds ground meat or sausage
- 1 packet of taco seasoning for every pound of meat
- 1 can of corn – drained
- Serve with tortilla chips
STEP ONE: Brown the pound of ground beef in a skillet until cooked through.
STEP TWO: Add the ground beef/sausage, Rotel, and Velveeta & taco mix to your slow cooker. Cube the Velveeta into pieces that are about an inch wide so that it melts evenly.
STEP THREE: Cover and cook on low for 2 – 3 hours, until the cheese is completely melted. Stir occasionally to keep the cheese from browning around the sides of the slow cooker.
SERVING THIS RECIPE:
You can leave the dip in your slow cooker on the ‘warm’ setting for 2 – 3 hours until you’re ready to serve it. Or, you can serve it directly from your slow cooker to keep it warm.
Serve with tortilla chips!
