Mexican Dip in Crockpot
Start a fiesta in your crockpot with this tasty dip that is perfect for tortilla chips.
Yield
6 servingsPrep
30 minCook
90 minReady
90 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 8 | ounces |
cheddar cheese
|
|
| 8 | ounces |
monterey jack cheese
with jalapeno peppers |
|
| 15 | ounces |
tomatoes, canned with juice
stewed |
|
| 10 ½ | ounces |
cream of mushroom soup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 1 | each |
onions
chopped |
|
| 231.2 | ml/g |
cheddar cheese
|
|
| 231.2 | ml/g |
monterey jack cheese
with jalapeno peppers |
|
| 433.5 | ml/g |
tomatoes, canned with juice
stewed |
|
| 303.5 | ml/g |
cream of mushroom soup
|
|
Directions
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.
