Ingredients:
1 lb. ground beef or sausage 16 oz. Velveeta cheese, cubed
1 10-oz. can Rotel (tomato & green chili), undrained 1 jar salsa, 12-16 oz.
1 4-oz. can diced green chilies, 2 tsp chili powder
1 Tbsp cumin
1 tsp garlic salt
recipe
In a large skillet, brown ground beef or sausage over medium-high heat until no pink remains. Drain. Add browned meat and remaining ingredients to a Crockpot.
Stirring frequently, cook on High about for 1 hour or until cheese melts and the dip is smooth. Serve immediately with tortilla chips.
Turn the Crockpot to the WARM setting while serving.
