mama's crockpot mexican dip

Name: Mama's Crockpot Mexican Dip
Ingredients: 2 pound(s) ground chuck; 2 medium onions, diced fine; 2 can(s) chili, with beans; 2 can(s) rotel tomatoes (i use spicy rotel); 1 jar(s) taco sauce, hot; 1 can(s) refried beans; 1/4 pound(s) cheddar, grated; 1/4 pound(s) monterey jack cheese

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Recipe by

Debbie Quimby

@quimster

Vicksburg, MS

Wow! This dip is almost like chili and it doesn't last long, even though it makes a crockpot full. I have one friend whose husband eats it with cornbread. The best way I know to eat it is with Fritos or Tostitos (or with a spoon, ha).

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(1 rating)

Ingredients For mama's crockpot mexican dip

2 lb

ground chuck
2 md

onions, diced fine
2 can

chili, with beans
2 can

rotel tomatoes (i use spicy rotel)
1 jar

taco sauce, hot
1 can

refried beans
1/4 lb

cheddar, grated
1/4 lb

monterey jack cheese

How To Make mama's crockpot mexican dip

1
Brown the meat and the onions; drain. Place in large pot or crockpot. Add chili, Rotel tomatoes, taco sauce, and beans.

2
Stir ingredients together and heat thoroughly. Before serving, top with grated cheeses.
3
Our family motto is that, when it comes to cheese, "more is better," so feel free to adjust the cheese amounts to your liking.
4
Note: The original recipe called for Campbell's Chili Beef Soup but I haven't been able to find that for a long time so I substituted regular chili with beans, for the soup.
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mama's crockpot mexican dip

Ingredients For mama's crockpot mexican dip

How To Make mama's crockpot mexican dip

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