This recipe for Hot Nacho Dip, by Kathy Ruhland, is from The Hughes Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 pounds velveeta cubed 1 lb ground hamburger 1 lb ground hot pork sausage jar of favorite salsa
Brown ground hamburger and sausage together. Drain excess grease. Dump into crockpot. Add jar of salsa and cubed velveeta. Slowly cook in crockpot for 1-2 hours on low. Serve with soft tortillas or chips.
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