Judy Johnson's Mexican Crockpot Dip |
Course : Dips
Source: Judy R. Johnson
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 as needed to keep mixture at serving temperature.
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