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mama's crockpot mexican dip

(1 rating)
Recipe by
Debbie Quimby
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).

(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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