Mama's Crockpot Mexican Dip

Mama's Crockpot Mexican Dip Recipe

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Debbie Quimby


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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2 lb
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 lb
cheddar, grated
1/4 lb
monterey jack cheese

How to Make Mama's Crockpot Mexican Dip


  • 1Brown the meat and the onions; drain. Place in large pot or crockpot. Add chili, Rotel tomatoes, taco sauce, and beans.
  • 2Stir ingredients together and heat thoroughly. Before serving, top with grated cheeses.
  • 3Our family motto is that, when it comes to cheese, "more is better," so feel free to adjust the cheese amounts to your liking.
  • 4Note: 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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