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

(1 RATING)

128 Pinches

Debbie Quimby

Vicksburg, MS

Updated on Jan 7, 2013

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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Ingredients

2 pounds ground chuck
2 medium onions, diced fine
2 cans chili, with beans
2 cans rotel tomatoes (i use spicy rotel)
1 jar taco sauce, hot
1 can refried beans
1/4 pound cheddar, grated
1/4 pound monterey jack cheese

How To Make mama's crockpot mexican dip

Step 1

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

Step 2

Stir ingredients together and heat thoroughly. Before serving, top with grated cheeses.
Step 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.
Step 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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