Mexican Dip

LaWanda Worthy

Dr. John Nielsen’s Office

Ingredients: 1 lb. ground beef

1 lb. Mexican Velveeta (hot or mild)

1 lb. regular Velveeta

1 can cream of mushroom soup

1 can cream of chicken soup

1 can enchilada sauce (hot or mild)

Brown ground beef, drain and put in crock pot. Add all other ingredients and cook on low until all is melted. Serve with chips.

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