El Paso Cheese Dip |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 24 to 30 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 pound ground round, browned and crumbled, drained of any fat | 1 pound Velveeta | 1 pound Mexican mild Velveeta |
| 1 pound Mexican hot Velveeta | 16 ounces cream cheese | 1 cup sliced green onions |
| 3 garlic cloves, minced | 4 medium tomatoes, chopped | 1/4 cup chopped jalapeno peppers |
| 2 4-ounces cans chopped black olives | 12 ounces diced chilies | corn chips |
| 1 | Place all ingredients, except chips, in a crockpot, or other slow cooker; set on low heat and stir occasionally. Serve warm with chips. |