Thursday, October 23, 2014

Crock Pot Mexican Dip

Just a little different from the cheesy sausage dip.  So good with whole wheat scoops!

Crock Pot Mexican Dip
from Eat This Up

1 lb ground beef
1 onion, diced
1 tsp minced garlic
2 lb Velveeta
2 tbsp diced Jalapeno peppers
1 tbsp taco seasoning
2 cans of Rotel

Brown the ground beef, onions and garlic.  Drain the grease.  Add 1/4 cup water, jalapenos and taco seasoning.  Stir and cook over medium heat for 10 minutes.  Transfer mixture to a crock pot.  Cut Velveeta into cubes and add to crock pot.  Add Rotel to crock pot.  Cook over low heat for 1 hour and reduce to warm.

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