Chili-Cheese Mexican DipJune 28, 2010 | Email This Post Print This Post Post a Comment
1 lb. ground beef
1 can chili, without beans
1 lb. mild Mexican Velveeta cheese, cubed
Brown ground beef and drain. Combine beef, chili and Velveeta cheese in slow cooker.
Cover and cook on LOW 1 to 1 1/2 hours or until cheese is melted. Stir occasionally to blend ingredients.
Serve warm with tortilla chips.