mexican cheese dip
(1 RATING)
I've made this dip for the better part of 30 years - it is a hit every time
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prep time
20 Min
cook time
1 Hr
method
---
yield
Many
Ingredients
- 2 pounds ground beef - 80/20 is best
- 28-30 ounces rotel tomatoes with green chilis - original style
- 2 pounds velveeta cheese cubed
- 3 teaspoons chili powder
- 4 teaspoons worcestershire sauce
- 4 ounces jalopeno peppers (or to taste)
How To Make mexican cheese dip
-
Step 1Brown ground beef in skillet. Drain excess liquid. Place all ingredients in crock pot until cheese is hot and melted. Serve with tostitos scoops
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