Crock-Pot Cheese Dip With Ground Beef |
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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 12 |
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I found this recipe /Southern Food when I was searching for a variation on the traditional velveeta and rotel holiday dip. I didn't have cream of mushroom, so I substituted cream of chicken. This is really YUMMY, and it's easy to carry in the crockpot to your holiday gathering. Ingredients:
1 lb lean ground beef or 1 lb chuck |
1 lb pork sausage |
1 cup picante sauce or 1 cup chunky salsa |
1 teaspoon garlic powder |
10 3/4 ounces condensed cream of mushroom soup |
10 1/2 ounces rotel tomatoes or 10 1/2 ounces other diced tomatoes with green chilies |
3/4 teaspoon dried oregano leaves |
2 lbs velveeta cheese, cut into cubes |
Directions:
1. In a large skillet, brown the ground beef and sausage together. Break it up while stirring and cook until no longer pink.
2. Drain meat well and transfer to a slow cooker.
3. Combine salsa, garlic powder, soup, tomatoes, oregano, and cheese with the meat in slow cooker.
4. Cook on low until cheese is melted and ingredients are well blended (about 2 hours).
5. Serve with your favorite chips or crackers.
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