Saturday, May 2, 2009
Mexican Dip in a Crockpot
1 Pound Hamburger
1 Small Onion, chopped
8 Ounces Velveeta
1/2 cup chopped cilantro
8 Ounces Monterey Jack Cheese With Jalapenos
1 15-oz Can Stewed Tomatoes
1 10 1/2-oz-can Condensed Cream of Mushroom Soup
Brown hamburger and onion in skillet. Place in crockpot, on high heat, add cubed cheeses and stir occasionally until melted. Add tomatoes and soup. Heat through. Reduce heat to low to keep dip warm.
NOTE: Spice it up with any or all of the following substitutes : Chorizo, Jimmy Dean Hot Sausage, Tomatoes with Chilies, addition of Creole seasoning, cumin and/or chili powder. Experiment and give it your own signature.