Sunday, January 20, 2008

Creamy Mexican Dip (crockpot)

Creamy Mexican Dip
by: cdkitchen

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
Tortilla chips


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.

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