Cowboy Mexican Dip Crock Pot Recipes

SLOW COOKER MEXICAN DIP

Steps:

• In a Dutch oven, cook the beef, sausage and onion over medium heat until meat is no longer pink; drain. Heat rice according to package directions. , In a 3-qt. slow cooker, combine the meat mixture, rice, beans, enchilada sauce and cheese. Cover and cook on low for 1-1/2 to 2 hours or until cheese is melted. Serve with tortilla scoops.

CROCK POT MEXICAN SAUSAGE DIP

Steps:

• In a skillet over medium heat, cook ground sausage and ground beef until no longer pink.
• Drain off excess fat and transfer mixture to crock pot.
• Cut Velveeta and cream cheese into chunks and place into crock pot on top of meat.
• Pour in diced tomatoes (with juices) and taco seasoning.
• Turn crock pot to low and cook for 1 hour.
• Stir well to incorporate all cheeses and seasonings.
• Cook for 30 more mintures or until cheese is melted and hot.
• Serve with your favorite tortilla or corn chips.

COWBOY MEXICAN DIP (CROCK POT)

Steps:

• Place the tamales, chili, diced tomatoes, and processed cheese into a slow cooker.
• Set heat on high, and cook, stirring occasionally until cheese is melted.
• Reduce heat to low to keep the dip warm while serving.
• Serve with corn chips or tortilla chips.