Judy Johnson's Mexican Crockpot Dip |
Course : Dips
Serves: 30 |
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Ingredients:
1 pound sausage -- jimmy dean hot |
1 pound ground beef |
1 package velveeta cheese |
1 package velveeta mexican cheese |
1 jar pace picante sauce -- -- hot |
1 can tomatoes -- -- crushed, drained |
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Preparation / Directions:
Fry the sausage and ground beef and drain oil. Put drained meat into crockpot. Cut cheeses into 1-inch cubes and add to crockpot. Add picante sauce and tomatoes to crockpot. Cook at medium-high heat until cheeses have melted. Stir mixture. Adjust crockpot
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