Chili Cheese Taco Dip

* 1 lb. hamburger

* 1 can chili (no beans)

* 1 lb. mild Mexican Velveeta cheese, cubed or shredded

Brown hamburger; drain and place in slow cooker. Add chili and

cheese; cover and cook on low until cheese is melted, about 1 to 1 1/2

hours, stirring occasionally to blend ingredients. Serve warm with taco

or tortilla chips.

Chili Beef Dip

 

* 1 (11 oz.) can condensed chili beef soup

* 3 oz. pkg. cream cheese, softened

* 1/2 cup sour cream

* 1 tbsp. water

* 1 teaspoon prepared mustard

* 1 teaspoon Worcestershire sauce

* 1/2 teaspoon chili sauce

* 1/4 teaspoon hot pepper sauce, optional

In slow cooker/Crock Pot, combine all ingredients; mix well. Cover and

cook on low for 1 1/2 to 2 hours, stirring occasionally, or until cheese

is melted and dip is hot. Serve warm with tortilla or corn chips.

Makes 2 cups.

 

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