Home Court Cuisine Crockpot Cream Cheese Taco Dip

Crockpot Cream Cheese Taco Dip

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Scott Kugelman, Windermere Men’s C6

1 lb.     ground beef, extra lean
16 oz. jarred salsa
1          packet taco seasoning
16 oz. cream cheese, cubed
16 oz. Velveeta

In a medium skillet, brown the ground beef, until no pink is left. Drain off any extra fat. Add the ground beef and the other remaining ingredients to a 3- to 4-quart slow cooker. Cover and cook on Low for 2 hours, stirring occasionally, until cheese is melted. Turn slow cooker to warm and serve with your favorite tortilla chips.

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