Creamy Mexican Dip
Serves about 4
1 pound lean ground beef -- cooked and drained
1 package (16 oz size) process cheese spread, cubed
1 can (15 oz size) cream-style corn
1 jar (12 oz size) chunky-style salsa
Mix all ingredients except tortilla chips in 3 1/2 to 5 quart slow cooker.
Cover and cook on high heat setting 30 to 40 minutes or until cheese is melted; stir. Cover and turn to low heat setting until ready to serve, up to 4 hours. Serve with tortilla chips.