Mexican cheese dip
Mexican cheese dip
Ingredients/Components
- can Ro-Tel tomatoes - 1 oz
- ground chuck - 1 lb
- each cans cream of chicken soup - 2 3/4
How to make mexican cheese dip:
Brown chuck in skillet until done; drain and set aside. Over low heat, melt the 2 cheeses. Add the soups (no water) and Ro-Tel tomatoes. Stir well. Add the ground chuck to cheese mixture and blend well. Best to keep dip warm in crock-pot. Can be refrigerated to be used at a later date. Serve with hot peppers and chips.Recipe categories: Eggs/dairy, Cheese, North american.
Rating:
Related ingredients:
graham cracker crumbs, sugar, cinnamon, cream cheese, eggs, pkg, milk, sour cream
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